{"id":38327,"date":"2012-12-31T21:58:10","date_gmt":"2013-01-01T02:58:10","guid":{"rendered":"http:\/\/786273061aa6d9a4c142d52ade4e4fb0_d41d8cd98f00b204e9800998ecf8427e"},"modified":"2022-12-26T02:03:43","modified_gmt":"2022-12-26T02:03:43","slug":"rich-chocolate-whisky-mud-cake","status":"publish","type":"post","link":"https:\/\/food2please.com\/rich-chocolate-whisky-mud-cake\/","title":{"rendered":"Rich Chocolate &#038; Whisky Mud Cake"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" alt=\"Rich Chocolate &amp; Whisky Mud Cake\" src=\"http:\/\/food2please.com\/files\/2012\/12\/1a756962d6be5bcc5e9673dad7cc6a0e.jpg\" width=\"550\" height=\"712\" \/><br \/>\n<div id=\"pressrelease-link-38327\" class=\"sh-link pressrelease-link sh-hide\"><a href=\"#\" onclick=\"showhide_toggle('pressrelease', 38327, 'Click For Recipe', ''); return false;\" aria-expanded=\"false\"><span id=\"pressrelease-toggle-38327\">Click For Recipe<\/span><\/a><\/div><div id=\"pressrelease-content-38327\" class=\"sh-content pressrelease-content sh-hide\" style=\"display: none;\"> <\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1 cup butter, chopped<\/li>\n<li>1 1\/2 cup) chopped dark chocolate<\/li>\n<li>1 2\/3 cups caster sugar<\/li>\n<li>1\/2 cup whisky<\/li>\n<li>1 tablespoon instant coffee granules<\/li>\n<li>1 1\/2 cups plain flour<\/li>\n<li>1\/2 cup self-raising flour<\/li>\n<li>1\/3 cup unsweetened cocoa powder<\/li>\n<li>2 eggs, lightly beaten<\/li>\n<li>3 tablespoons whisky, extra<\/li>\n<\/ul>\n<h5>Chocolate Glaze<\/h5>\n<ul>\n<li>1\/3 cup pouring cream<\/li>\n<li>2\/3 cup chopped dark chocolate<\/li>\n<\/ul>\n<h5>Chocolate Motif<\/h5>\n<ul>\n<li>Some white chocolate, to melt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Directions<\/h3>\n<ol>\n<li>Preheat the oven to 315\u00baF &amp; grease a 8 inch square tin and line the base and sides with baking paper.<\/li>\n<li>Put the butter, chocolate, sugar and whisky in a saucepan.<\/li>\n<li>Dissolve the coffee granules in 1 \/2 cup hot water and add to the mixture. Stir over low heat until melted and smooth.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Set aside to cool and thicken a little. Spread the glaze over the cake, allowing it to drizzle over the sides. Leave to set.<\/li>\n<\/ol>\n<p> <\/div><\/p>\n<h5>To Make Chocolate Motif<\/h5>\n<ol>\n<li>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&#8217;s a quick way to make a disposable piping bag if you don&#8217;t have one available. Make the shapes you want on a baking paper. Let it set.<\/li>\n<\/ol>\n<p> [\/showhide]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s a quick way to make a disposable piping bag if you don&#8217;t have one available. Make the shapes you want on a baking paper. &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/food2please.com\/rich-chocolate-whisky-mud-cake\/\"> <span class=\"screen-reader-text\">Rich Chocolate &#038; Whisky Mud Cake<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38327"}],"collection":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/comments?post=38327"}],"version-history":[{"count":1,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38327\/revisions"}],"predecessor-version":[{"id":38923,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38327\/revisions\/38923"}],"wp:attachment":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/media?parent=38327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/categories?post=38327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/tags?post=38327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}