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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
