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I made this in a flash of inspiration, yearning for something voluptuously chocolately with a hint of decadence.
The whisky-imbued syrup adds that saucey touch.
The cake is moist and intensely flavoured, but best of all, it's easy to make - simply combine, cook and drizzle.
Whisky-drizzled chocolate cake
Cuts into 16 SLICES
250ml strong black coffee
300g plain flour
40g cocoa powder
2 tsp baking powder
1 tsp baking soda
2 large eggs, size 7
180g dark cane sugar
1 cup plain unsweetened yoghurt
½ cup light olive oil
50g brown sugar
¼ cup water
¼ cup whisky or brandy
100g chocolate, chopped
Heat the oven to 180degC. Line the base of a 23cm round cake tin with baking paper and lightly oil the sides.
Make the coffee first - either 250ml strong espresso coffee or 250ml instant espresso coffee. I used 4 level teaspoons of instant espresso coffee powder to 250ml boiling water.
Sift together the flour, cocoa powder, baking powder and baking soda. Set aside. In a separate bowl, beat eggs, dark cane sugar, yoghurt, olive oil and coffee. Combine the wet and dry ingredients.
I usually do this in the bowl of an electric mixer on a very slow speed, beating briefly until just blended and smooth.
Pour in the prepared tin and bake in the oven for 40-45 minutes until a skewer inserted in the centre comes out clean.
Leave to cool in the tin.
Make small holes all over the cake with a fine skewer.
To make the syrup
Place the sugar, water, whisky or brandy in a saucepan, heating gently and stirring until the sugar is dissolved. Simmer for one minute.
Drizzle this hot bubbling syrup over the cold cake. Set aside to cool.
When cool, slide a knife between the side of the tin and the cake to loosen it. Carefully invert the cake on a serving platter. Turn the cake right side up.
Sometimes the top of the cake peaks a little as it rises in the oven - it can then crack. It still tastes great, but looks a little rustic - ideal for a picnic.
If you want a perfect surface, cut off the peaked top and turn the cake upside down.
Decorate with chopped chocolate and edible flowers. I chose a chocolate which complements the cake well — Whittaker’s Wellington Roasted Supreme Coffee dark chocolate.
The cake will keep in the fridge for up to 5 days.