Grease a 23cm round cake tin and cover the base with two layers
of greaseproof paper.
Combine the water, milk, butter and sugar in medium saucepan. Add
the chocolate and stir over medium heat, until the chocolate and
butter have melted. Remove from heat, stir in the whiskey and leave
to cool until warm.
Stir in the eggs and vanilla and then add the sifted flour, cocoa
and soda. Pour the mixture into the prepared tin and bake at 160
degrees for about 1 1/4 hours or until a skewer comes out clean
when tested. Allow cake to cool in tin.
Dust with extra cocoa powder and serve with a pot of Happiness