A few people have asked me for this chocolate cake recipe. You can choose your own favourite liqueur to add but we use either May Blossom Brandy or Beech leaf Noyeau.
Prep: 30 mins
Cook: 55 mins
Beech, Chestnut, May Blossom
Ingredients
180g Caster Sugar
180g softened Butter
3 Eggs
150g Self Raising Flour (sifted)
30g Cocoa (sifted)
A pinch of salt
Liqueur of your choice
Method
Grease and line a large 1L loaf tin. Beat 180g butter and 180g caster sugar until pale and creamy. Beat in 3 eggs one at a time with a tablespoon of flour. Fold in 150g SR flour and 30g cocoa with a pinch of salt. Add milk if too stiff. Bake at 170C for 50-55 mins. While warm, poke holes and pour over approximately 6 tbsp of your chosen liqueur. Cool before removing from tin.