Dark Chocolate Macallan Scotch Cake with Sweetened Whipped Cream recipe
2 1/4 cups flour 3/4 cup dark chocolate unsweetened cocoa powder (sifted) 1 tsp. baking soda 1/2 tsp. salt 1 cup instant espresso (or strong coffee) 1 cup unsalted butter (softened) 2 cups brown sugar 2 eggs 1 tsp. vanilla 1/2 cup Macallan scotch ( I used 12 year) 1 cup chopped up dark chocolate (chips or bar)
SWEETENED SCOTCH WHIPPED CREAM
1 cup heavy whipping cream 1/4 cup powdered sugar 1 tsp. Macallan scotch (use 2 if you want more scotch flavor)
preheat oven to 350
grease a 9 inch spring form pan
In medium bowl, combine flour, sifted cocoa powder, baking soda and salt. set aside.
Heat up 1 cup water to boil, and stir in 1 tsp. instant espresso. set aside
In large bowl. Cream together butter and brown sugar. Add in eggs 1 at a time. Stir in vanilla. Add chocolate on top of batter. Pour espresso over chocolate and batter and combine well. Add in Scotch.
Slowly add flour mixture to wet mixture and stir until well combined.
Pour into greased pan.
Bake for 50 minutes. Take out and let cool
When ready to serve, unlatch pan and set cake on serving platter.
Combine all ingredients for whipped cream and beat until stiff peaks form.
Cut cake into slice and dollop with Scotch whipped cream. Dust with cocoa powder or powdered sugar. ENJOY!
note: FYI the liquor bakes out so the kiddos can have it. I would just suggest making the whipped cream without it. OR of course, you can make a grown-up version and a non-alcoholic version. Use vanilla in the whipped cream instead of the Scotch.
2 1/4 cups flour 3/4 cup dark chocolate unsweetened cocoa powder (sifted) 1 tsp. baking soda 1/2 tsp. salt 1 cup instant espresso (or strong coffee) 1 cup unsalted butter (softened) 2 cups brown sugar 2 eggs 1 tsp. vanilla 1/2 cup Macallan scotch ( I used 12 year) 1 cup chopped up dark chocolate (chips or bar)
SWEETENED SCOTCH WHIPPED CREAM
1 cup heavy whipping cream 1/4 cup powdered sugar 1 tsp. Macallan scotch (use 2 if you want more scotch flavor)
preheat oven to 350
grease a 9 inch spring form pan
In medium bowl, combine flour, sifted cocoa powder, baking soda and salt. set aside.
Heat up 1 cup water to boil, and stir in 1 tsp. instant espresso. set aside
In large bowl. Cream together butter and brown sugar. Add in eggs 1 at a time. Stir in vanilla. Add chocolate on top of batter. Pour espresso over chocolate and batter and combine well. Add in Scotch.
Slowly add flour mixture to wet mixture and stir until well combined.
Pour into greased pan.
Bake for 50 minutes. Take out and let cool
When ready to serve, unlatch pan and set cake on serving platter.
Combine all ingredients for whipped cream and beat until stiff peaks form.
Cut cake into slice and dollop with Scotch whipped cream. Dust with cocoa powder or powdered sugar. ENJOY!
note: FYI the liquor bakes out so the kiddos can have it. I would just suggest making the whipped cream without it. OR of course, you can make a grown-up version and a non-alcoholic version. Use vanilla in the whipped cream instead of the Scotch.
