September 26, 2012

Chocolate cake for wild spirits

A few people have asked me for this chocolate cake recipe so here goes.

You can choose your own favourite liqueur to add but we use either May Blossom Brandy or Beech leaf Noyeau.

  • 180g Caster Sugar
  • 180g softened Butter
  • 3 Eggs
  • 150g Self Raising Flour (sifted)
  • 30g Cocoa (sifted)
  • A pinch of salt
  • Liqueur of your choice

Grease and line a large 1L loaf tin. Beat together the butter and sugar until pale and creamy (about 5 mins). Beat in the eggs one at a time adding a tablespoon of flour with each egg. Add the rest of the flour and cocoa and fold in with a metal spoon. Add a little milk if the mixture is a bit stiff and put the mixture into the tin. Bake in a pre-heated oven at 170oC/gas mark 3 for 50-55 mins until springy on top. When it has cooled for 5 minutes take a fine skewer and make holes all over to about 3/4 of the way deep into the cake. now pour spoonfuls of liqueur slowly over until the cake is moist but not soggy. Approx 6 tablespoons is about right. leave to cool then remove from the tin. serve with creme fraiche, whipped cream or maybe mix ground chestnuts with sweetened whipped cream (that’s what we have done on a few courses) Bon Appetit !!

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