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Maggie Beer’s Chocolate Cake with whisky soaked raisins


January is birthday season in our house so we don’t make New Year resolutions that are doomed to failure before a week has passed. Instead we indulge in spoiling our nearest and dearest. Our family elder’s first choice would always be red wine, whisky and chocolate cake, so Maggie Beer’s chocolate cake with whisky soaked raisins seemed the perfect choice.

The first celebration was for adults only so we reached into the depths of the cellar to find an old iconic Aussie shiraz to serve with the standing rib roast I planned to cook in the kettle barbecue, then we finished our meal with birthday cake, a special very chocolatey, very moist and very rich cake.

Five people made a big mess of the cake before I thought to get out the camera, some even came back for a third serve, what you see is the aftermath. We were all impressed with the flavour and texture, it was beautifully light and clean. Perhaps that’s the magic of including Scotch.

Maggie Beer’s Chocolate Cake with whisky soaked raisins

1/3 cup raisins (muscatels)

1/3 cup whisky

160g blanched almonds

50g white spelt flour

375g dark chocolate couverture

finely grated zest of an orange

210g unsalted butter

170g castor sugar

pinch of salt

5 free range eggs

ganache:

175g pouring cream

250g dark chocolate couverture

Pour the whisky over the raisins and leave to macerate for several hours.

Preheat the oven to 170C. Oil a 20cm springform cake pan and line it with baking paper.

Put the almonds on a paper lined tray, then toast them in the oven until golden, about 10 minutes. Allow to cool a little then process to a fine meal. Set aside with the measured flour.

Melt the chocolate in a metal bowl over a saucepan of hot water. Do not allow the bowl to come into contact with the water. Gently stir until the chocolate is smooth and glossy, then remove the bowl from the heat and stir in the orange zest.

Cream the butter, salt and sugar until light and fluffy. Beat in the eggs one at a time. The mixture will split, but come back together once the flour is added.

Fold in the chocolate, then stir in the whisky soaked raisins, almond meal and flour.

Pour the mixture into the prepared tin, then bake until a skewer inserted into the centre of the cake comes out clean, about 60 minutes.

Remove the cake to a cooling wire. After 5 minutes release and remove the sides of the cake tin and allow to cake to cool completely.

to make the ganache:

Put the cream into a small saucepan and bring to the boil.

Remove the cream from the heat and stir in the chocolate.

Continue gently stirring only until the ganache is smooth.

Spread the chocolate over the top and sides of the cake and decorate as desired.

Allow the ganache to set before cutting the cake with a hot knife.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

24 comments on “Maggie Beer’s Chocolate Cake with whisky soaked raisins

  1. weebluemixer
    April 7, 2016

    Whisky and chocolate, my hubbie would be loving this cake!

    Like

    • ladyredspecs
      April 7, 2016

      Thanks for your positive comments on my recipe posts, you are clearly a woman of good taste 😉

      Liked by 1 person

  2. Liz - Good Things
    January 28, 2016

    Wow, this sounds like a cracker of a cake!

    Like

    • ladyredspecs
      January 28, 2016

      Hi Liz, Mal declared it his new fave so it will be his celebration cake of choice for a while. 😀

      Like

  3. ChgoJohn
    January 27, 2016

    You’ll never go wrong with booze and chocolate in a cake. Raisins are such enablers!

    Like

  4. Nadia
    January 25, 2016

    This sounds scrumptious!

    Like

  5. The Hungry Mum
    January 24, 2016

    what a decadent cake! Hope birthday season was fun. Nov is our birthday blitz month 🙂

    Like

    • ladyredspecs
      January 24, 2016

      Yeah, we had a blast, now we need quit the indulgences for a while, well….maybe!

      Like

  6. Lisa @ cheergerm
    January 24, 2016

    Great sounding recipe, a bit like the chocolate stout fruitcake that one of my sisters makes every Chrissy. The photo is fab, keeping it real!

    Like

  7. Gretchen
    January 23, 2016

    This sounds delicious, definitely a chocolate cake for a man or any adult for that matter. Love the picture and candle holders!

    Like

    • ladyredspecs
      January 23, 2016

      My candleholders are antiques, my Mum used them for family birthdays from the time of my earliest memories.

      Liked by 1 person

  8. Francesca
    January 22, 2016

    mmmmmm,I can almost taste it from here.

    Like

  9. cathyandchucky
    January 22, 2016

    Oh Lordy! Sandra I am in love with this cake and plan on making it for a celebratory event in the not too distant future. Maybe Valentine’s Day 😍

    Like

  10. Nancy |Plus Ate Six
    January 21, 2016

    Like for like raisins and whisky? I like 🙂

    Like

    • ladyredspecs
      January 21, 2016

      Me too!
      I tried to leave a comment on your braised pork post today, it wouldn’t stick. We love that dish. I’ve been making it regularly since you alerted me to it a couple of years ago, in fact we had it tonight.

      Like

  11. ardysez
    January 21, 2016

    Sounds amazing Sandra. I love the photo!

    Like

    • ladyredspecs
      January 21, 2016

      Thanks Ardys , it was a cake for the omnivores with an iron constitution. I enjoyed a very fine sliver

      Liked by 1 person

  12. malgay651
    January 21, 2016

    It is even yummier than it looks, more please…🙂

    Like

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This entry was posted on January 21, 2016 by in Baking, Cakes, Chocolate, Desserts, Food and tagged , , , , .
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