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See you later January and hello there to chocolate cake and Caorunn!

Au revoir morning commutes in the dark, bonjour (almost) lighter mornings as we skip out the door each day.

Adiós longest period ever since payday, hola financially related sigh of relief – phew.

Auf Wiedersehen January challenges (oh, you said goodbye to the challenges already…we've heard that most give up their New Years Resolutions around 3 weeks into a New Year anyway), hallo all the things we missed that make life a little bit better.

Ciao ciao grey skies, buongiorno cold crisp sunny days that make us feel like Spring is just around the corner.

Goodbye, the longest month of the year (well, it feels like it anyway…) and hello to the good stuff appearing on the horizon.

Ok, we know there’s a few more days to go until January is well and truly over, but we’d like to invite you to join us in celebrating what might just be, one of the best days of the year - National Chocolate Cake Day on 27th January…aside from one of our other favourite days, World Gin Day.

So in celebration of all you have achieved in January (even if you’ve just got through it – we know it’s not the most popular of months!), why not combine two of our favourite things, chocolate and Caorunn for the ultimate Chocolate Cake Day treat. 

One of our favourite combinations is Caorunn Gin and white chocolate; this is because in most white chocolate the cocoa solids that are present in milk and dark chocolate are removed, leaving a sugary, cocoa buttery taste which pairs exceptionally well with gin.  Although, we’d never single out just one kind of chocolate and if you’d rather a chocolate inspired cocktail we’d recommend the Balmenach Gimlet

We’re sure you’ll agree that the talk of all this chocolate is far too tempting, all that’s left now is for you to try our delicious White Chocolate & Caorunn Cake recipe below – we think it’s something rather special, one we hope you’ll keep in your repertoire whenever you fancy an extra special teatime treat!

Chocolate & Caorunn Cake

The cake

  • 310g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 175g white chocolate, chopped
  • 125ml hot water
  • 225g butter, softened
  • 300g caster sugar
  • 3 eggs
  • 250ml buttermilk
  • 1 ½ teaspoon vanilla essence

1.  Preheat the oven to 170°C.
2.  Sift the flour, bicarbonate of soda, baking powder and salt together in a bowl.
3.  Melt the white chocolate and hot water in a small saucepan over a low heat, stirring until smooth. Set aside and leave to cool to room temperature.
4.  Cream the butter and sugar in a large bowl until light and fluffy. Beat the eggs in one at a time.
5.  Stir in the flour mixture alternately with buttermilk and mix in the melted white chocolate and vanilla essence.
6.  Pour the mix into two 23cm round cake tins and bake for 30 – 35 mins in the oven (do a skewer test when you think it’s ready – pop a skewer in and if it comes out clean they’re ready!).

Lemon & Gin Syrup

  • 65g sugar
  • 60ml freshly squeezed lemon juice
  • 70ml Caorunn Gin
  1. Put the sugar and lemon juice into a small pan and bring slowly to the boil.  Boil for 1 min.
  2. Take the pan off the heat and pour in the gin
  3. When you’ve taken your cakes out of the oven (don’t take out of the pan just yet!), prick lots of small holes in the top with a skewer.
  4. Pour all of the syrup over the cakes and let them absorb all that lemony Caorunn syrup.

The Icing

  • 175g white chocolate, chopped
  • 2 1/2 tablespoons plain flour
  • 250ml milk
  • 225g butter, softened
  • 200g caster sugar
  • 1 teaspoon vanilla essence
  1. Combine the white chocolate, flour and milk in a medium size bowl. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
  1. Cream the butter, sugar and vanilla essence in a large bowl and beat until light and fluffy. Gradually add the cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between the cake layers and on the top and sides.

  2. Voila – your contribution (and treat) for Chocolate Cake Day

Enjoy – you deserve this one!

Pair with a Caorunn Tea Punch and raise a glass to February!

International Beverage Holdings Ltd

Balmenach Road
PH26 3PF


Telephone: + 44 (0)1479 874933 

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