Scotch Chocolate Cake And Icing
A rich and moist chocolate cake infused with a splash of Scotch, topped with a luscious icing. Perfect for special occasions or indulgent treats, it combines deep cocoa flavors with a tender crumb, appealing to chocolate lovers and those seeking a classic, satisfying dessert.
Ingredients
Instructions
- Combine the plain flour and sugar in a mixing bowl, mixing well.
- In a saucepan, put margarine, Crisco, cocoa, and water.
- Bring to a rapid boil and then pour over the flour and sugar, mixing gradually.
- Put soda in the buttermilk.
- Add the buttermilk with soda to the eggs and vanilla, then beat slightly.
- Add this mixture to the other ingredients and mix well.
- Turn the batter into a greased and floured 11 x 16-inch pan.
- Bake at 400°F for 30 minutes.
- Make the icing 5 minutes before the cake is done and pour hot icing over the cake.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing milk with a splash of vinegar or lemon juice. For a lighter texture, separate the eggs and whip the egg whites until stiff peaks form before folding them into the batter. This cake is wonderful paired with a scoop of vanilla ice cream, creating a delightful contrast with the chocolate.
Serving Suggestions
Serve this indulgent cake with a generous drizzle of the hot icing on top for a decadent treat. It pairs beautifully with a scoop of whipped cream or vanilla ice cream for added richness. A fresh fruit salad or a side of berries can also provide a refreshing contrast. For a complete dessert experience, consider serving it alongside Mini Chip Brownies for a chocolate lover's dream.
Storage & Reheating
Store any leftover Scotch Chocolate Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you wish to reheat, simply place a slice in the microwave for about 15-20 seconds or until warmed through, ensuring not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Scotch Chocolate Cake And Icing contains roughly 330 calories, with 7g protein, 56g carbohydrates, and 7g fat. It is a good source of dietary fiber (18% of the Daily Value), vitamin C (16% of the Daily Value), and iron (15% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use oil instead of margarine and Crisco?
Yes, you can substitute the margarine and Crisco with vegetable or canola oil. Use about 1 cup of oil to replace both fats. This will keep the cake moist while slightly altering the flavor. Just be mindful that the texture may differ slightly from the original recipe.
What can I do if my cake is too dry?
If your cake turns out dry, you can try brushing it with a simple syrup made of equal parts sugar and water. Heat until the sugar dissolves, then drizzle it over the cooled cake. Alternatively, serving the cake with ice cream or whipped cream can add moisture and enhance the overall enjoyment.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider adding chocolate chips or chunks to the batter before baking. You can also increase the cocoa powder by an additional tablespoon or two, depending on your preference. Just be careful not to alter the liquid balance too much, or the texture may be affected.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).