- 1 cup butter, chopped
- 1 1/2 cup) chopped dark chocolate
- 1 2/3 cups caster sugar
- 1/2 cup whisky
- 1 tablespoon instant coffee granules
- 1 1/2 cups plain flour
- 1/2 cup self-raising flour
- 1/3 cup unsweetened cocoa powder
- 2 eggs, lightly beaten
- 3 tablespoons whisky, extra
- 1/3 cup pouring cream
- 2/3 cup chopped dark chocolate
- Some white chocolate, to melt
- Preheat the oven to 315ºF & grease a 8 inch square tin and line the base and sides with baking paper.
- Put the butter, chocolate, sugar and whisky in a saucepan.
- Dissolve the coffee granules in 1 /2 cup hot water and add to the mixture. Stir over low heat until melted and smooth.
- Stir the plain flour, self-raising flour and cocoa into a large bowl. Pour the butter mixture onto the flour mixture and whisk until just combined.
- Whisk in the eggs. Pour into the prepared tin. Bake for about 1 hour 15 minutes, or until a skewer comes out clean when inserted in the centre of the cake.
- Pour the extra whisky over the hot cooked cake. Leave in the tin for 20 minutes, then turn out onto a wire rack placed over a baking tray to cool completely.
- For the chocolate glaze, put the cream in a small saucepan and bring just to the boil. Remove from the heat and add the chocolate. Stir until combined and smooth.
- Set aside to cool and thicken a little. Spread the glaze over the cake, allowing it to drizzle over the sides. Leave to set.
To Make Chocolate Motif
- Melt the white chocolate in a bowl over a pot of boiling water or use a double boiler. Fill a piping bag with the melted chocolate. Here’s a quick way to make a disposable piping bag if you don’t have one available. Make the shapes you want on a baking paper. Let it set.