Chocolate whisky cake [Clarissa Dickson Wright and Jennifer Paterson] from Food & Wine Best of the Best, Volume 2 (1999): The Best Recipes from the 35 Best Cookbooks of the Year (page 134) by Food & Wine Magazine

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Notes about this recipe

  • breakthroughc on May 03, 2023

    This is a delicious cake and I would make again. But first I have have a rant. I HATE it when cookbooks have pictures that don’t match the recipe. The photo shows a slice of chocolates cake topped with what looks like whipped cream. The topping is a mixture of butter, powdered sugar and whiskey. It is a pale golden color and the consistency is a thick glaze. Why would they do this??? I subbed pecans for the walnuts and used dark (72%) chocolate for the bittersweet. I also used regular flour and baking powder instead of self rising flour. The combination of the whiskey soaked raisins, nuts and orange zest and dark chocolate was really good. I over baked it a bit and should have pulled it at 55 mins. The directions say an hour and don’t mention the toothpick test and it was still coming out wet at the hour mark, but the edges were almost burned. Next time I will go more by how the cake looks. The topping really packs a whiskey punch so this is definitely for adults.

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