Bourbon Chocolate Cake //
So it was my birthday a couple weeks ago. so as I slowly slide into the final year of my twenties (sob!) I figured the best way to celebrate was with my two favourite things: booze and chocolate. This cake is rich, dense, delicious, with just a subtle hint of booze to give it a kick.
140g dark chocolate, broken into pieces
230g unsalted butter, softened
450g caster sugar
3 medium eggs
1 tbsp vanilla
1 tbsp baking powder
2 tbsp cocoa powder
pinch of salt
100ml brewed espresso
100ml bourbon whisky
250g plain flour
. Pre-heat oven to 160c. Grease and line a deep, 20cm wide cake tin. Melt chocolate in a heatproof bowl over a pan of simmering water. Put to one side to cool slightly.
. Sift together all your dry ingredients. In a separate bowl, beat butter until light and fluffy, then add sugar. Add the eggs one at a time, adding a couple of spoonfuls of flour to prevent curdling.
. Fold through the melted chocolate, bourbon and coffee, until all combined.
. Pour cake into prepared tin, and bake for 90 minutes, or until a skewer comes out slightly sticky but not wet (it’s meant to be a moist cake). If your oven runs hot like mine, check it halfway through and if it’s getting too dark on the top, cover it with a bit of tinfoil. Once baked, remove and allow to cool completely in the tin before removing to decorate.
. You can decorate this cake several ways – whipped cream and fresh raspberries, or buttercream. I made a bourbon and maple glaze by heating together 75ml of maple syrup, 100ml of bourbon and a few drops of vanilla extract, poking holes all over the cake and slowly pouring it over. I think crushed some toasted walnuts and sprinkled them on top.
Mmmmm, delicious! Enjoy! Let me know if you give it a whirl!