Victoria's Chocolate Whisky Fudge Cake
Makes a 24 - 26cm ring tin or 30 cupcakes - Recipe provided by Victoria Scully
"If you wish to leave the whisky out it is still a great cake. I have tried to use a Muscat in this recipe but it ended up containing too much sugar (it was only a very low grade Muscat). If you manage to get it to work, please let me know, and I'll have another play around with the recipe"
95gm cocoa powder
433gm brown sugar
350mls boiling water –of that amount approx 100mls of whisky (or more)
300gm self raising flour
7gm bicarbonate soda
225gm butter melted
Sift cocoa powder. Add brown sugar and mix together. Add the boiling water and the whisky on a slow speed (or you will end up with a chocolate coated kitchen). Add the sifted flour, salt and bi carb soda. If the mixture is lumpy, mix on a higher speed (shouldn't take longer than 3 minutes to break up any lumps). Slowly add the eggs, one at a time, making sure each egg is mixed through before adding the next egg. Pour in the melted butter, make sure it is not too hot or you will start to cook the eggs.
Pour into your prepared tin (or cup cakes) and bake at 150°c for approximately 1 hour. It may take longer, however, when cooked on a lower temperature it should be less likely to crack.
Enjoy with a glass of Pfeiffer Rutherglen Muscat.