Preheat oven to 350~F. Butter two 9-inch round cake pans. Line bottoms with wax paper; butter and flour paper.
Combine raisins, walnut and whiskey; let stand 30 minutes. In double boiler over hot, not simmering water, melt chocolate. (Chocolate can also be melted very carefully in microwave at 10-15 second intervals, checking and mixing every 10-15 seconds until melted. It can easily burn.)
In bowl, with mixer at high speed, beat butter and 1 cup granulated sugar until light and fluffy. Beat in egg yolks and vanilla and chocolate extracts until light and lemon-colored, about 5 minutes. Reduce speed to medium; beat in chocolate. Reduce speed to low; gradually beat in flour and salt. Stir in raisins and walnuts.
In another bowl beat egg whites until soft peaks form. Beat in remaining granulated sugar, 1 tablespoon at a time, until stiff peaks form. Stir 1/3 of mixture into chocolate batter to lighten; fold in remaining mixture. Spoon batter into pans.
Bake 35-45 minutes or until inserted toothpick comes out clean. Cool in pans 10 minutes. Remove from pans; peel off waxed paper and cool on racks.
In bowl, with mixer at high speed, beat cream with confectioners sugar (powdered sugar) and chocolate extract until soft peaks form. Spread top of 1 cake layer with whipped cream; top with other layer. Spread top and sides of cake with remaining whipped cream.
If desired, sprinkle cake with chocolate shavings and curls.
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