Whisky Fudge Cake
Submitted by hungry1
Whisky fudge cake with melted chocolate, 16 eggs, and a generous pour of whisky baked into a dense, rich sponge. Served with clotted cream for a showstopping British-style dessert.
YIELD
8 servingsPREP
20 minCOOK
60 minREADY
80 minThis is not a delicate cake. Over a kilogram of chocolate, 750 grams of butter, 16 eggs, and 1 ¼ cups of whisky go into a batter that bakes into something impossibly dense, fudgy, and boozy. It’s a celebration cake, the kind you bring out when you want the table to go quiet after the first bite.
The technique matters. Beat the butter until it’s genuinely white and creamy before adding the caster sugar. That aeration is the only leavening beyond baking powder, and it’s what keeps this heavy batter from turning into a brick. The egg whites get whipped separately to stiff peaks and folded in gently, giving the cake just enough lift.
Melt the chocolate over simmering water and keep it warm while you build the batter. Cold chocolate will seize up and create lumps the moment it hits the butter mixture.
Chef Tips
- Warm the whisky slightly so it blends smoothly into the batter without shocking the chocolate
- Use two 20cm springform pans; this batter is too heavy for a single pan to bake evenly
- Turn the cakes out immediately after baking; leaving them in the pans creates steam that makes them soggy
- Fold the egg whites in thirds: stir the first third in to lighten the batter, then gently fold the rest
Variations
- Use bourbon instead of Scotch whisky for a sweeter, vanilla-forward flavor
- Serve with whipped cream and fresh raspberries if clotted cream isn’t available
- Dust with cocoa powder instead of powdered sugar for a darker, more dramatic finish
Ingredients
Directions
Preheat the oven to 356 degrees F (180C).
Line 2×20cm springorm pans with baking paper, then butter and flour the paper.
Sift together the flour and baking powder.
Then melt the chocolate in a bowl over simmering water and set aside in a warm place.
Beat the butter until white and creamy, then gradually add 4 cups of the caster sugar and continue beating until the mixture is fluffy.
Beat in the egg yolks one at a time, then add the whisky and vanilla.
Stir in the melted chocolate, then fold in half of the sifted flour, mix well, then fold in the remaining flour.
Beat the eggwhites until soft peaks form, then gradually add the remaining cup of sugar and beat until the mixture is shiny and forms stiff peaks.
Stir in a little of the chocolate mixture, then fold in the remainder.
Pour the mixture into the springform pans and bake in the oven for 1 hour.
Remove from the oven, turn the cakes out immediately onto a cake rack and set aside to cool.
To serve: cut the cakes into wedges and place on each serving plate.
Serve with clotted cream.
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