My husband Ian is a fabulous, hands on father to our five children who completely adore him, and he fully deserves to be treated to the finer things in life. When Father's Day comes around it provides an extra excuse to do just that! Celebrating having a great man in my children's life is something I do everyday, but this one day a year gives us a licence to go that step further and go to town with good food and gifts as we come together as a family to let Ian know just how special he is to us and how lucky we all are to have him.
One of Ian's favourite tipples is Single Malt ScotchWhiskey - possibly due to the fact that Scottish blood runs through his McDonald veins! Taking part in a shop for Collective Bias to purchase a bottle of Glenfiddich 12 Year Old Whisky as a Father's Day gift, put a big smile on the face of my husband and gave me an opportunity to really spoil him.
Take a look at our photos from our shopping trip to Morrison's in my Google + album where we looked at Father's Day Gift ideas and bought our Glenfiddich which was on special offer at just £20 for a 70 cl botttle!
Buying the Glenfiddich was just the start of Ian's treats, as I wanted to use the whiskey, not just as a smooth, warming drunk, but also as an ingredient in a recipe for an amazingly delicious sounding Chocolate and Glenfiddich Whiskey Layer Cake. I found a recipe at The Little Loaf and tweaked it everso slightly. The resulting cake is rich, indulgent, dark, moist and absolutely divine. The Glenfiddich Whiskey adds a grown-up and rather masculine twist to the chocolate cake which will make it a hit for any dad on Father's Day. So buying a bottle of Glenfiddich is a great gift idea. What's more, dad gets to finish what's left of the bottle at the end of the baking session. A gift that just goes on giving!
Chocolate and Glenfiddich Whiskey Layer Cake
- Preheat the oven to 180 degrees C. Prepare three 20cm cake tins. I use Cake Release.
- Sift the flour, cocoa powder, baking powder and bicarbonate of soda into the bowl. Add sugar.
- In a separate bowl, beat the eggs then add the milk and rice bran oil. Pour into the dry mixture and whisk for two to three minutes until well combined.
- Whisk the boiling water to your mixture a little at a time until combined. The batter will be extremely liquid.
- Pour into your prepared cake tins and bake in the centre of the oven for 25 – 35 minutes. Remove from oven when cooked through.
- Combine the water and sugar in a small saucepan and bring to the boil.
- Simmer for a couple of minutes until the sugar has dissolved. Add the whiskey and simmer for one minute more then remove from the heat.
- Drizzle the syrup over the top of each cake.
- Beat the butter until pale and fluffy.
- Sift in the icing sugar and whisk to combine, then add the condensed milk.
- Continue to beat, slowly adding the whiskey.
- Place the chopped chocolate in a medium heatproof bowl.
- Heat the cream and sugar until the sugar has dissolved. Bring to the boil and simmer for one minute.
- Remove from the heat and allow to stand for one minute then pour over the chocolate and stir until smooth and glossy. Allow to cool to a spreadable consistency.
- Smear ganache on top of one of the cake rounds. Spread buttercream onto another round and sandwich together.
- Repeat by smearing ganache on top of the cake and spreading buttercream onto the third round and placing on top.
- Use the rest of the ganache to coat the top and sides of the cake and smooth over.