Whose up for some cake? These mini dark chocolate whisky cakes covered with a dark chocolate buttercream flavoured subtly with whisky are totally scrumptious. They’re excellent for parties and feeding a crowd, but best kept for the adults.
Last Sunday our fabulous local independent bookshop hosted an evening of talk, slides and music at our nearby community centre. I made a few cakes for it, as I do. One of the four bakes were these rather decadent mini chocolate whisky cakes.
For a small market town, we do well for events. The Liskeard Book Shop hosts various talks from authors and the Liskerrett Centre provides all sorts of films, theatre, music, exhibitions as well as the fabulous vegetarian Hub Cafe.
This was a particularly good one which started with a talk by Lisa Woollett about her beach combing activities along the Cornish coast together with a show of her stunning photographs. If you get the chance, do take a look at her books: Sea and Shore Cornwall and Sea Journal.
During the interval, everyone drank and devoured Michèle’s beautiful rolled pancake canapés and my little cakes. We were all then entertained by The Bookshop Band. The band consists of a couple with a vast array of musical instruments who sing songs inspired by the books they have read. They even get the authors to play along sometimes. It was a fantastic evening.
The chocolate whisky cakes went down a storm as did all the others. I tried to get a good balance of whisky to chocolate, so the chocolate was to the fore and the whisky was the supporting act. It worked.
Other Chocolate Whisky Cakes You Might Like
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Thanks for visiting Tin and Thyme. If you make these decadent little chocolate whisky cakes, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Chocolate Whisky Cakes. PIN IT.
Mini Chocolate Whisky Cakes – The Recipe
Chocolate Whisky Cakes
- 125 g unsalted butter
- 125 g dark muscovado sugar
- 80 g dark chocolate I used 72%
- 2 large eggs I used duck eggs
- 150 g flour - half wholemeal, half plain
- 1 heaped tsp cocoa powder
- 1 tsp mesquite powder optional
- 1 scant tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tbsp yoghurt
- 2 tbsp whisky
- 75 g unsalted butter
- 120 g icing sugar
- 2 tbsp whisky
- 75 g 70% dark chocolate
- 24 dark chocolate tear drops optional
- Cream the butter and sugar together until pale in colour and fluffy in texture.
- Add the vanilla extract and beat some more.
- Beat in the eggs, one by one, adding a little of the flour if it curdles.
- Sieve in the dry ingredients and gently stir until just combined, adding the water near the end.
- Divide the mixture between 24 mini muffin moulds (cases optional).
- Bake in a preheated oven at 180℃ (350℉, Gas 4) for 15 to 20 minutes, when the cakes should be well risen and firm to the touch.
- Insert the chocolate centre nozzle into the cakes and inject a little of the filling into the centres.
- Leave in the moulds to cool for 10 minutes or so, then turn out onto a wire rack to cool completely.
- Melt the chocolate in a bowl suspended over a pan of hot, not boiling, water. Allow to cool a little.
- Beat the butter and icing sugar until smooth and creamy, then beat in the whisky followed by the chocolate.
- Spread onto the cooled cakes and decorate with a dark chocolate tear drop.
I’m sending these little chocolate cupcakes off to Ness at JibberJabberUK for Love Cake. The theme this month is signature bakes and although the flavours may be different, I have become known now for making mini cakes like this.
I’m also submitting these to Bake of the Week with Sarah at Maison Cupcake and Helen at Casa Costello.