• 1serving
  • 65minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, H, D, E
MineralsNatrium, Fluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200g plus 2 tsp unsalted butter , cut into 1cm dice

  2. 1 tbsp unsweetened cocoa powder

  3. 230 g plain flour

  4. 1 tsp baking powder

  5. 1/8 tsp salt

  6. 115 ml bourbon whiskey

  7. 335 ml strong brewed coffee , cooled

  8. 125 g dark chocolate , chopped

  9. 300 g sugar

  10. 1 tsp vanilla extract

  11. 2 large eggs , ightly beaten

  12. 125 g dark chocolate , oarsely chopped

  13. 100 g brown sugar

  14. 50 g granulated sugar

  15. 200 ml double cream

  16. 90 ml light corn syrup

  17. 2 tbsp butter

  18. 1/2 tsp vanilla extract

  19. 3 tbsp bourbon whiskey

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 140°C/gas 1.

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

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

  4. 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.

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

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

  7. 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.

  8. 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.

  9. 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.

  10. . 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.

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

  12. . Serve the cake with the warm Bourbon fudge sauce.


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