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Chocolate Whisky Cake

Every Scottish baker has their own recipe for chocolate cake and this one incorporates whisky, which complements the flavour of the chocolate. There is also a hidden ingredient (a Scottish favourite), which helps give the cake its rich, moist texture.

Chocolate Whisky CakePreparation time – 25 minutes
Cooking time – 25 minutes
Calories per portion – 435 Kcal
Fat per portion – 24g of which saturated – 13.6g
Serving – 10
Suitable for vegetarians
Suitable for freezing

Very dark plain chocolate 175g (6oz)
Unsalted butter 110g (4oz), softened
Light brown sugar 175g (6oz)
Cold finely mashed potato 75g (3oz)
Eggs 2, beaten
Self-raising flour 175g (6oz)
Salt 1⁄2 tsp
Milk 4 tbsp
Double cream 125ml (4fl oz)
Icing sugar 50g (2oz), sifted
Whisky 3 tbsp
Raspberry jam 3 tbsp
Raspberries to decorate

1 Preheat the oven to 190°C/375°F/Gas 5 and grease and line two 20cm (8in) Victoria sandwich cake tins. In a heatproof bowl, break 50g (2oz) of the chocolate, and place over a pan of gently simmering water to melt.

2 In another bowl, beat together the butter and brown sugar until pale. Beat in the melted chocolate and mashed potato.

3 Gradually beat in the eggs, adding a little of the flour with each. Sift the remaining flour and salt into the mixture and add the milk. Gently fold together until well combined.

4 Divide the mixture equally between the prepared tins and smooth over the tops. Bake for about 25 minutes until risen and springy-firm to the touch. Turn onto wire racks to cool completely.

5 Melt the remaining chocolate as above and cool for 10 minutes. Add the cream, the icing sugar and the whisky. Carefully whisk together until thick and creamy. Spread the jam over one half of the cake and then spread half the chocolate cream on top. Sandwich together with the other half. Spread the remaining chocolate cream on top. Decorate with fresh raspberries before serving.

Cook’s tip
If whisky isn’t your preferred tipple, dark rum or brandy also works well with chocolate, or replace with orange juice for a non-alcoholic version.

Recipe taken from Around Britain Dairy Cookbook.

Squash, Bean and Stilton Risotto

Rich and creamy with a fantastic colour, this combination of textures and flavours results in simple, modern, comfort food!

This Squash, Bean & Stilton Risotto is a Dairy Diary recipe.

CLICK HERE FOR RECIPE

For more delicious recipes visit the Dairy Diary Recipe Collection.

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Sausage & Leek Supper

I think this is the most requested recipe of all time!

This Sausage & Leek Supper recipe is perfect for St David’s Day! Celebrate with this hearty dish or enjoy this recipe any time. A recipe from The Dairy Book of Home Cookery. For more delicious recipes visit the Dairy Diary Recipe Collection.

Spinach Pancakes

Savoury pancakes make a delicious light meal

Makes 8 pancakes
Time 20 mins
Calories 280 per pancake
Fat 16g of which 7.6g is saturated
Suitable for vegetarians

Spinach 900g (2lb), stems removed, or 2 x 225g packets of frozen chopped spinach
Butter 25g (1oz)
Salted peanuts 50g (2oz), chopped
Paprika ½ tsp
Stilton cheese 50g (2oz)
Plain flour 4 tsp
Single cream 150ml (¼ pint)
Ready-made pancakes 8, warmed

1 Place spinach in a pan, sprinkle with salt (do not add any liquid) and cook, covered, for about 10 minutes. Drain well and chop.

2 Heat butter in a small pan, add peanuts and paprika and fry gently for 1 minute. Cut rind off Stilton and crumble most into pan. Stir in spinach, flour, cream and seasoning. Bring up to boil and cook for 2–3 minutes, stirring.

3 Divide filling between pancakes and serve with remaining Stilton crumbled over top.

A Dairy Diary recipe

Choc Mousse

A yummy treat to share, but even better just for one!

Serves 2
Time 15 mins plus chilling
Calories 1173 per portion
Fat 92g of which 51.2g is saturated
Suitable for vegetarians

Amaretti biscuits 50g (2oz), crushed
Miniature marshmallows 40g (1½oz), plus extra to decorate
Plain chocolate 110g (4oz), broken into pieces
Almond liqueur 1 tbsp
Double cream 250ml (9fl oz)

1 Mix biscuits with half of miniature marshmallows. Divide one half of mixture between bases of two serving glasses.

2 Melt chocolate, remaining marshmallows and almond liqueur in a bowl over hot water.

3 Remove from heat and leave to cool for 5 minutes. Whip cream and carefully fold into chocolate mixture.

4 Divide half of mixture over biscuit base, then add remaining biscuits and top with a layer of chocolate.

5 Place in freezer for 30 minutes and serve with extra marshmallows.

A Dairy Diary recipe.

Black Forest Gâteau

A gorgeously retro celebration cake to cook for a special occasion

Black Forest Gateau recipe taken from The Dairy Book of Home CookeryServes 8–10
Preparation 50 mins
Cooking 25 mins
Per portion 613 kcals, 44g fat (24.3g saturated)
Suitable for feezing
Suitable for vegetarians

150g (5oz) butter, melted
6 eggs
½ tsp vanilla extract
225g (8oz) caster sugar
50g (2oz) plain flour, sifted twice
50g (2oz) cocoa powder, sifted
4 tbsp Kirsch liqueur
450ml (3/4 pint) double cream
410g can black cherry pie filling
Chocolate curls (made with vegetable peeler)

1 Grease and flour bases and sides of three 20cm (8in) sandwich tins.

2 Strain melted butter through muslin or use Clarified Butter (page 183).

3 Whisk together eggs, vanilla and sugar over a saucepan of hand-hot water for 8–10 minutes or until mixture is thick and texture of softly whipped cream. Remove bowl from saucepan and continue whisking for a further 5 minutes.

4 Gently fold in flour, cocoa powder and melted butter, using a metal spoon.

5 Divide mixture between prepared tins. Bake at 180°C (350°F) Mark 4 for 10–15 minutes.

6 Remove from oven and cool for 5 minutes in tins, then place on a wire cooling rack to cool thoroughly.

7 Prick cooled sponge cakes all over with a skewer. Spoon Kirsch over cakes and allow to rest for 5 minutes.

8 Whip cream until softly stiff. Sandwich cakes together with some of the whipped cream and pie filling. Spread top with cream and spoon pie filling in the centre.

9 Decorate top with chocolate curls. Serve at once.

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