Get ready for cake heaven with this moist and boozy whisky chocolate layer cake.

I made it for my dad’s birthday once. He loves chocolate and whisky, and those two ingredients are just made for each other.

With every mouthful, you get a rich, dense chocolate taste with a subtle hint of whisky. Scrumptious!

Believe me, it actually looks more complicated to make than it is. Oh and feel free to add more booze to the buttercream if you want …

So, no holding back, this sinful cake is worth every single calorie! A great showstopper for any celebration or just to treat yourself.

Happy Baking!

Ingredients

For the cake

340g flour

2 1/4 tsp baking powder

2 1/4 tsp baking soda

525g (golden) caster sugar

128g cocoa powder

3 large eggs

375ml milk

188ml rapeseed oil

3 tsp vanilla extract

375ml boiling water

salt

For the whisky syrup

100ml water

100g caster sugar

50ml whisky of choice

For the buttercream

150g unsalted butter (softened)

350g icing sugar

4 tbsp condensed milk

2 tbsp whisky

For the ganache

250g dark chocolate (chopped)

250ml double cream

100g light brown muscovado sugar

Method

Cake

1. Preheat the oven to 180°C (fan) and grease three 20cm cake tins.

2. In a bowl, sift the flour, cocoa powder, baking powder and bicarbonate of soda together. Add the caster sugar.

3. In a separate bowl, beat the eggs and then add the milk and oil.

4. Pour into the dry mixture and whisk until well combined.

5. Whilst whisking, add the boiling water a little at a time. The mixture will be quite liquid.

6. Spoon the batter evenly into the prepared tins.

7. Bake for about 25 to 35 minutes until the tops are firm.

Whisky syrup

1. In a small pan, combine water and sugar and bring to a boil.

2. Simmer for a couple of minutes until the sugar has completely dissolved.

3. Add the whisky and simmer for another minute, then remove from the heat.

4. Poke some wholes into your cakes using a skewer. Trickle the syrup over the top of each cake while still warm.

5. Leave to cool on a wire rack.

Buttercream

1. Using an electric mixer, beat the butter until pale and fluffy.

2. Sift in the icing sugar and whisk to combine.

3. Add the condensed milk and continue to beat until airy and light.

4. Slowly add in the whisky.

Ganache

1. Place the chocolate in a heatproof bowl.

2. Heat the cream and sugar. Bring to boil until the sugar has dissolved.

3. Remove from the heat and leave to cool for a minute. Otherwise, it will split the chocolate.

4. Pour over the chocolate and stir until smooth and glossy using a spatula.

5. Set aside for 30 minutes until it has cooled to a spreadable consistency.

To assemble

1. Place one cake on a cake stand or serving plate.

2. Spread half of the buttercream on top and top with the second cake. Repeat.

3. Top with the last cake and smooth any squidged buttercream around the edges.

4. Dollop the ganache on top of the cake.

5. Use a palette knife to spread it down and round the edges to get a smooth finish.