Chocolate Whisky Cake

Couple of weeks ago, on one fine Sunday afternoon hubby annouced that we have been invited for a birthday dinner.  The second part to the annoucement is, hubby has also told the organiser that we will be bring a cake for the birthday boy.  The birthday boy is non other than one of our home fellowship members, Nathaeniel. 

Though I love to bake for friends but 3 hours to dinner hardly give me any time to purchase baking ingredient let alone bake a cake.  With no time to spare for shopping, I'll just have to make do with what I have in the fridge.

Fortunately, I always stock up butter, flour and eggs.  I also found a packet of cocoa powder at a desserted corner of my fridge.  With these limited ingredients, I baked a Chocolate Whisky Cake.  But to be technically correct this cake should be called Cocoa Whisky Cake instead of Chocolate Whisky Cake. 

When baking cake, I usually used the fan force setting.  Though this function baked 2 trays of cupcakes evenly without having to swap midway of baking but it causes my large cakes to crack on the top.  I was told that for large cakes, I should use the top and bottom heating element setting instead.  If you have a secret to avoid cracked cake, please share with me.

Chocolate Whisky Cake

Ingredients
200g plain flour
50g cocoa powder
250g butter
4 eggs
180g castor sugar
2 tsp baking powder
2 tbsp whisky

1.  Cream butter and sugar till pale and fluffy.
2.  Add in eggs, one at a time and mix well after each addition.
3.  Fold in sifted plain flour, cocoa powder and baking powder.
4.  Stir in whisky.
5.  Bake in an oven pre-heated to 170C for 45 minutes.