Chocolate Whisky Cakes and a Book Shop Special
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, with the Liskeard Book Shop hosting various talks from authors and the Liskerrett Centre providing all sorts of films, theatre, music, exhibitions as well as the 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.
After an interval of drinks, Michèle’s beautiful rolled pancake canapés, followed by my cakes, we were 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.
- 125g unsalted butter
- 125g dark muscovado sugar
- 80g dark chocolate - I used 72%
- 2 large eggs - I used duck eggs
- 150g flour (half wholemeal, half plain white)
- 1 heaped tsp cocoa powder
- 1 tsp mesquite powder (optional)
- 1 scant tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 tbsp yoghurt
- 2 tbsp whisky
- 75g unsalted butter
- 120g icing sugar
- 2 tbsp whisky
- 75g 70% dark chocolate
- 24 dark chocolate tear drops
- 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 at 180C 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.
- Can make 12 cupcakes instead of 24 mini ones.