Last weekend I had a marathon baking session, to create some 'thank you' cakes for the care staff at my late Father in laws care home as way of a token of thanks. Amongst other cakes was this dark delight, with a more adult flavour. Dark and foreboding this is definately a cake I will be making again, drizzled with white chocoloate the contrast with the almost black cake is great. I am sure you could substitute other alcohol for the whiskey, maybe amaretto, rum or coffee liquer and it would work as well.
Ingredients
- 1 cup of cocoa , plus a couple of spoons for dusting your tin
- 1 1/2 cups of freshly brewed coffee
- 1/2 cup alcohol of your choice
- 1 cup of butter
- 2 cups of caster sugar
- 2 cups of plain flour
- 1 1/4 tsps of bicarbonate of soda
- 1/2 tsp of salt
- 2 eggs - free range
- 1 tsp vanilla
Method
- Use will need a 10" bundt tin or a round cake tin of a similar size
- Preheat the oven to 160c
- Oil spray your tin and then dust with cocoa powder
- Combine the coffee, alcohol, butter and cup of cocoa in a saucepan, over a low heat melt and combine the ingredients
- Take of the heat and add the sugar, stirring until dissolved
- Allow to cool slighty
- Now mix all the flour, bicarb and salt in a seperate bowl.
- Whisk the eggs and vanilla together in a jug, then whisk into the cooled cocoa mix
- Now whisk in the dry ingredients, until throughly mixed
- Pour into your prepared tin
- Bake in the oven for 40-50 mins, until tested cooked with a cocktail stick
- Cool in the tin for a couple of hours before removing from tin
- Once cooled drizzle with melted chocolate to decorate or sprinkle with icing sugar
- The cake keeps well and the moisture level and flavour improves.
In celebration of the Bundt, this post is being linked to National Bundt Day UK with Dollybakes
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