Chocolate haggis cake is a rich, dark chocolate dessert shaped to resemble Scotland’s savory haggis, but it contains no meat or offal. This playful celebration cake uses chocolate sponge, chocolate buttercream and a crisp cocoa coating; its regional inspiration is the traditional Scottish dish, while cake versions vary in shape and decoration.
Ingredients
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder, divided
- 1½ cups (300 g) granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 2 large eggs, at room temperature
- ¾ cup (180 ml) whole milk, at room temperature
- ½ cup (120 ml) neutral vegetable oil
- 2 teaspoons vanilla extract, divided
- ¾ cup (180 ml) boiling water
- 1 cup (225 g) unsalted butter, softened
- 3½ cups (420 g) powdered sugar, sifted
- 2 tablespoons (30 ml) heavy cream, plus more as needed
- ½ cup (85 g) dark chocolate chips or finely chopped dark chocolate
- ½ cup (50 g) chocolate vermicelli or chocolate sprinkles, for coating
Instructions
- Heat the oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment. Have all the ingredients measured before mixing; the batter comes together quickly.
- In a large bowl, whisk the flour, ½ cup (50 g) of the cocoa powder, granulated sugar, baking powder, baking soda and salt. In a second bowl, whisk the eggs, milk, oil and 1 teaspoon vanilla until combined.
- Pour the wet mixture into the dry ingredients and whisk just until no dry patches remain. Slowly whisk in the boiling water; the batter will be thin. Divide it evenly between the pans.
- Bake for 27–30 minutes, rotating the pans once if your oven browns unevenly. The cakes are ready when the centers spring back lightly and a toothpick inserted in the middle comes out with a few moist crumbs, not wet batter. Cool in the pans for 10 minutes, then turn out onto racks and cool completely, about 45 minutes. Do not frost warm cake.
- Make the buttercream while the cakes cool. Melt the chocolate gently in a microwave in 20-second bursts, stirring between each, or in a heatproof bowl over barely simmering water. Set aside to cool until no longer warm but still fluid.
- Beat the softened butter in a bowl until smooth, about 2 minutes. Add the powdered sugar and remaining ¼ cup (25 g) cocoa in two additions, mixing on low at first to avoid a sugar cloud. Beat in the remaining 1 teaspoon vanilla and 2 tablespoons cream. Add the melted chocolate and beat until smooth. If the frosting is stiff, add cream 1 teaspoon (5 ml) at a time; if it is loose, chill it for 10 minutes.
- Trim the rounded tops of the cooled cakes if needed. Put one layer on a board and spread with about ¾ cup (180 ml) buttercream. Set the second layer on top. Use a serrated knife to shape the stack into a plump oval, tapering the ends slightly to suggest a haggis. Keep the offcuts for snacking or another use.
- Spread a thin crumb coat of buttercream over the cake and chill for 15 minutes. Cover with the remaining buttercream, smoothing it into a rounded, rustic shape. Press the chocolate sprinkles over the top and sides. Chill for 20 minutes to help it hold its shape, then let it stand at room temperature for 15–20 minutes before slicing.
Tips
- Measure flour by spooning it into the cup and leveling the top, or use the gram amount. Too much flour can make this cocoa-rich sponge dry and heavy.
- The boiling water loosens the batter and helps the cocoa blend in; add it gradually and take care around the hot liquid. A thin batter is expected, so do not add extra flour.
- For a dairy-free version, use unsweetened plant milk, dairy-free block butter and dairy-free chocolate. The frosting may be softer, so chill it briefly before shaping and coating.
- If chocolate sprinkles are hard to find, use finely grated dark chocolate or chocolate cookie crumbs. These give a less even, slightly softer outer coating.
Serving Suggestions
Serve slices at cool room temperature so the buttercream is creamy rather than firm. A small spoonful of lightly whipped cream, fresh raspberries or sliced strawberries balances the deep cocoa flavor. For a Scottish-inspired table, offer strong tea or coffee alongside; the cake is rich, so modest slices are usually satisfying.
Variations
For a more pronounced chocolate coating, replace the sprinkles with ¾ cup (130 g) finely chopped dark chocolate pressed gently into the frosting. Add 1 teaspoon instant espresso powder to the dry ingredients for a deeper-tasting chocolate profile without making the cake taste strongly of coffee. For a lighter finish, skip the haggis shape and stack the layers as a conventional round cake, using the same frosting and decoration.
Storage and Reheating
Because the buttercream contains butter and cream, refrigerate the cake within 2 hours of serving. Keep it covered in an airtight cake carrier or under a cake dome; it is best within 3 days, though it can be kept refrigerated for up to 4 days. Let slices sit at room temperature for 20–30 minutes before serving. Reheating is unnecessary and can melt the frosting. For longer storage, freeze individual slices, well wrapped, for up to 2 months; thaw overnight in the refrigerator, then bring to room temperature.
Frequently Asked Questions
Does chocolate haggis cake contain real haggis?
No. This is a sweet cake shaped and decorated to evoke haggis. It contains flour, cocoa, eggs, dairy and chocolate, not meat or savory haggis ingredients.
Can I bake the cake layers a day ahead?
Yes. Once completely cool, wrap each layer tightly and keep at room temperature for up to 1 day, or refrigerate for up to 2 days. Bring chilled layers toward room temperature before assembling so they are easier to trim and frost.
Why did my cake sink in the middle?
Common causes include opening the oven early, inaccurate leavening measurements, or underbaking. Check that your baking powder and baking soda are fresh, and wait until the center springs back and a toothpick shows crumbs rather than wet batter.
Can I make this in one deep cake pan?
Two pans bake more evenly and are easier to layer. A single deep pan is not recommended for this quantity because the center may remain underbaked while the edges dry. If using one pan, it must be deep enough and baking time will need adjustment; check doneness frequently rather than relying on the stated time.
Can I use natural cocoa instead of Dutch-process cocoa?
Yes. The recipe uses baking soda and baking powder and works with either unsweetened natural cocoa or Dutch-process cocoa. Dutch-process gives a smoother, darker cocoa flavor; avoid sweetened drinking chocolate, which changes the sugar balance.
How do I get the sprinkles to stick?
Apply them while the final buttercream coat is still soft. Hold the cake over a tray and gently press small handfuls onto the sides, then scatter some across the top. If the frosting firms up first, spread a thin fresh layer in the area before adding more.
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