Mississippi mud cake

Preheat the oven to 140°C/gas 1.

Grease a ring mould cake tin with the 2 teaspoons of butter, then dust lightly with the cocoa powder.

Sift the flour, baking powder and salt into a bowl, and set aside.

Warm the bourbon and coffee in the top of a steamer or a stainless steel bowl set over a pan of simmering water for 5 minutes.

Add in the chocolate and remaining butter and heat, stirring, until melted and smooth, about 3 minutes.

Remove from the heat. Add the sugar and stir until dissolved. Cool slightly.

Using a whisk or an electric mixer, stir the flour, a third at a time, into the chocolate. Add in the vanilla extract and eggs, whisking to mix well.

Turn the chocolate cake mixture into the prepared cake tin and bake for 1 hour, when the cake will still be slightly soft in the middle.

Remove from the oven and leave to rest in its tin for 20 minutes, then turn out onto a wire rack to cool for at least 30 minutes before serving.

. Just before serving prepare the Bourbon fudge sauce. Place the chocolate, brown sugar, granulated sugar, double cream and corn syrup in a microwaveable bowl and microwave for 3 minutes, whisking every minute or so.

. Once the mixture has thickened whisk in the butter, vanilla extract and Bourbon.

. Serve the cake with the warm Bourbon fudge sauce.