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whisky and chocolate marble cake

Super easy whisky chocolate marble cake with raspberries

Karon Grieve
This delightful cake is easy to make, tastes delicious and is a great centrepiece for a party
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course baking
Cuisine British
Servings 8 slices
Calories 445 kcal

Equipment

  • savarin/ring cake tin 20cm/8"

Ingredients
 

for cake

  • 125 g unsalted butter
  • 125 g sugar caster sugar
  • 2 medium eggs
  • 125 g self raising flour
  • 1 tbsp plain yogurt
  • 1 tbsp Scotch whisky
  • 2 tbsp cocoa powder

frosting

  • 50 g dark chocolate 70% cocoa solids
  • 100 g unsalted butter
  • 1 tsp vanilla extract
  • 1 tbsp Scotch whisky

Raspberries etc

  • 50 g raspberries
  • 2 tbsp caster sugar
  • 1 tbsp Scotch whisky
  • 150 g raspberries
  • 4 tbsp flaked almonds
Metric - US Customary

Instructions
 

  • Preheat oven to 180C and grease 8"/20cm Savarin/ring tin

the cake

  • Beat together the butter and sugar till light and fluffy
  • Add the eggs one at a time and the flour, Scotch whisky and yogurt and stir well to combine
  • divide cake batter into two parts and add the cocoa powder to one part then spoon into prepared cake tin, you can swirl them together or just keep as blobs of colour
  • bake for approx 30 minutes till the cake is golden and just coming away from edges of tin. A skewer should come out clean and cake bounce nicely when you gently touch it
  • let cool for 5 minutes in tin then turn out on to wire rack to cool completely

Frosting

  • Beat together all ingredients and spread over cake once it is completely cool

Raspberries etc

  • heat the 50g raspberries with sugar and whisky till sugar dissolved, raise temperature to boil then lower to simmer till thickens slightly and press through a sieve - cool completely
  • Toast the almonds in a dry pan for about 1 minute just till turning golden and aromatic and tip out of pan to stop cooking
  • Place remaining raspberrins in centre hole of cake and drizzle over the syrup then sprinkle with toasted almonds

Notes

The unfrosted sponge cake will keep in freezer for up to 3 months.
The cake will keep for a few days in a cake box

Nutrition

Calories: 445kcalCarbohydrates: 38gProtein: 6gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 102mgSodium: 22mgPotassium: 179mgFiber: 4gSugar: 22gVitamin A: 776IUVitamin C: 7mgCalcium: 44mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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