CHOCOLATE WHISKY CAKE RECIPES

Steps:

• Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
• In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
• In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
• In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
• To serve, place cakes on dessert plates; drizzle with sauce.

Steps:

• Preheat the oven to 160C/325F/Gas 3.
• Butter the sides of a 23cm/9in diameter cake tin (or spring-form tin) and line the bottom with greaseproof paper. Place the chocolate, butter and sugar in a bowl set over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Stir until smooth and melted,
• Remove from the heat and allow to cool slightly. Beat in the eggs, and fold in the ground almonds.
• Pour the mixture into the cake tin and bake for about 45mins, until the centre is just set. Allow to cool in the tin.
• To make the chocolate glaze, in a bowl sitting over a saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate, milk and butter together and stir until smooth. Stir in whisky, to taste. Allow to cool a little until it has thickened slightly (about 10 minutes) but do not place in the fridge as it will lose its glossy sheen.
• Take the cooled cake out of the tin and place on a plate or cake stand, and pour the glaze over the top, letting it drizzle down the sides.