This gooey, rich chocolate cake is the perfect end to a celebratory meal. Whisky would also make a nice addition to the boozy cream.
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Yields:
1 - 10 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
513
Ingredients
FOR THE CAKE
200g
butter, plus extra to grease
175g
plain flour
75g
cocoa powder, plus extra to dust
350g
caster sugar
1tsp.
vanilla bean paste
4
large eggs, beaten
FOR THE BOOZY CREAM
175ml
double cream
1Tbsp.
Irish Cream Liqueur we used Baileys
1Tbsp.
icing sugar
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease a 20.5cm round, deep, loose-bottomed tin and line the base with baking parchment. Melt the butter in a pan, then set aside to cool slightly.
Step 2 Sift the flour and cocoa powder intoa large bowl. Stir in the sugar and cooled butter, followed by the vanilla and eggs to make a thick batter. Scrape into the prepared cake tin and smooth to level.
Step 3 Bake for 35min, or until the top has formed a crust but still gives a little when you gently press it. Leave to cool in the tin for at least 45min.
Step 4Meanwhile, in a large bowl whiskthe boozy cream ingredients until the mixture just holds its shape. Chill until needed (up to 4hr).
Step 5 To serve, transfer the cake to a cake stand or plate and dust with cocoa powder. Serve with the boozy cream.
GET AHEAD Prepare to end of step 2up to 4hr ahead. Cover and chill. Make, cover and chill boozy cream up to 4hr ahead. Complete recipe to serve, baking the cake for 40-45min.
TO STORE Without the cream topping, the cake will keep in an airtight container at room temperature for up to 3 days. It will firm up on storing.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
