Chocolate Scotch Whiskey Cake Recipe -
Chocolate Scotch Whiskey Cake Recipe

Chocolate Scotch Whiskey Cake

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"Made with German's sweet chocolate, raisins, whiskey and almonds. Best if made a day in advance, and it gets better the longer it sits."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, combine raisins and scotch whiskey and set aside. Cut a round of parchment paper the size of the bottom of the cake pan. Butter the sides of the pan and one side of the paper. Then lay the paper, butter side up, in the pan and dust thoroughly with flour.
  2. Place 7 ounces chocolate in the top of a double boiler with 3 tablespoons of water. Stir until melted and smooth. Remove from heat and stir in 1/2 cup butter in small pieces. In a large bowl, beat the egg yolks with the sugar until the mixture is a pale creamy yellow. Combine with the chocolate mixture. In a small bowl, combine the flour and the ground almonds and add to the batter. Stir in the raisins and whiskey.
  3. In a clean large bowl, whip the egg whites with a pinch of salt until they are stiff but not dry. Stir a third of the egg whites into the chocolate mixture to lighten it, then fold all back into the remaining egg whites. Pour the cake mixture into the pan.
  4. Bake at 375 degrees F (190 degrees C) for 20 minutes. The outside should be firm, but the center should remain moist. Let the cake sit for 10 minutes in the pan, then unmold it on a cake rack and let it cool for a few hours or overnight. Peel off the paper before icing it.
  5. To make the frosting: Melt 3 ounces chocolate in the top of a double boiler. Stir in the confectioners sugar and then 3 tablespoons butter a little at a time. Blend well and spread immediately on the cake. Allow icing to set for about half an hour before serving the cake.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2009

DELICIOUS!!! I'm glad I made this cake for my whiskey loving guy...I made a couple of changes: I didnt grind the almonds quite as finely as I was supposed to, I left out the raisins, I added a small scoop of semi sweet choc chips in addition to the german chocolate. I made whip cream from this site and added whiskey to it =) added a nice light touch to the dense chocolate cake, AND I made chocolate ganache from this site (added whiskey to that too) instead of the topping the recipe suggested...Dont be afraid of the whiskey taste being too overpowering..chocolate and whskey are the BEST combination!!! We loved this cake..

Most Helpful Critical Review
Jul 23, 2010

The raisins and almonds were at bit weird in this cake. Made it again without them and every enjoyed it much more. My rating is for the recipe as published without the raisins and almonds I would give it 4 stars


13 Ratings

Nov 30, 2008

Formidable! I think the origin of the chocolate squares is not as important as the percent of cacao in them. Could be German or other as long as it is high. I used chocolate with 64% cacao. There's a problem though with the recipe converter: - 4.5 tablespoons of cake flour equals 67,5 grams (and not 40 gr).; - 2/3 cups ground almonds equals 80 grams (and not 95 gr).

Mar 17, 2005

This cake is absolutely the best! It has a rich chocolate torte-like flavor. I've been told it tastes like it came from a professional bakery. The only thing I do different is that I don't add the raisins.

May 27, 2006

My boss had requested a birthday cake combining her favorite flavors - chocolate and Scotch! An internet forum query yielded this recipe. It was a total hit. She ate two pieces (usually only a half) and took a couple for other people. The raisins really absorbed the scotch and when you bit down on them - Wow! This recipe is surely a 'keeper'.

Mar 01, 2006

Wow, rich, soft, yummy. Suggestion: DO use parchment or your cake will fall apart coming out of the pan! I also added hazelnuts as well as raisins, still superb. I found it took a bit longer than 20 mins to cook enough, but that may be my oven!

Aug 03, 2009

I drastically reduced the amount of raisins & used regular chocolate chips instead of the German Chocolate. I loved the drizzle over this superbly moist cake (it wowed everyone!)

Mar 28, 2008

Fan-flipp'n-tastic! Even with all my efforts to ruin it. I made the cake on Monday night, took it to work tuesday left it in the work fridge all day and forgot to pick it up before driving to my parents house for my Dad's bday dinner. Arrgh! I then proceeded to forget it @ work wednesday night, so on thursday night I took it to Deb's house for dinner. I made ganache since I hadn't iced it w/the icing suggested in the recipe. Made the icing - it seemed wrong so I didn't use it. Anyhow I made the ganache ( but omitted the dark rum, thinking it would save this old dried out cake. Well this cake didn't need saving! It was fantastic! And the ganache was an excellent addition. Next time I will either mash up or puree the raisons or leave them out all together. We all agreed they were weird in the cake.


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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