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)
FOR THE CAKE
- 200 g butter, plus extra to grease
- 175 g plain flour
- 75 g cocoa powder, plus extra to dust
- 350 g caster sugar
- 1 tsp. vanilla bean paste
- 4 large eggs, beaten
FOR THE BOOZY CREAM
- 175 ml double cream
- 1 Tbsp. Irish Cream Liqueur we used Baileys
- 1 Tbsp. icing sugar
- 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.
Per serving:
- Calories: 513
- Protein: 7g
- Total fat: 30g
- Saturates: 18g
- Carbs: 52g
- Total sugars: 38g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
