Chocolate and Whiskey Fudge Cake

Products used

Ingredients

• 340g/12oz plain flour
• 525g/18.5oz golden caster sugar
• 128g/4.5oz cocoa powder
• 2 ¼ tsp baking powder
• 2 ¼ tsp bicarbonate of soda
• 3 large free range eggs
• 375ml/12.5fl oz whole milk
• 188ml/6.5fl oz groundnut oil
• 3 tsp vanilla extract
• 375ml/12.5fl oz boiling water

For the whiskey syrup

• 100ml/3.5fl oz water
• 100g/3.5oz caster sugar
• 50ml/1.5fl oz whiskey

For the ganache

• 250g/9oz dark chocolate, chopped
• 250ml/8.5fl oz double cream
• 100g/3.5oz light brown muscovado sugar
• 170g/6oz Clotted Cream with Whiskey

Method

1. Preheat the oven to 180°C/350°F. Grease and line 4 x 20cm cake tins.
2. Sift the flour, caster sugar, cocoa powder, baking powder and bicarbonate of soda into the bowl of a stand mixer and whisk for one minute to combine. You could also do this using an electric whisk.
3. In a separate bowl, beat the eggs then add the milk and groundnut oil. Pour into the dry mixture and whisk for two to three minutes until well combined.
4. With the whisk running, add the boiling water to your mixture a little at a time until combined. The batter will be extremely runny.
5. Pour into your prepared cake tins and bake in the centre of the oven for 25 – 35 minutes, or until the tops are firm and a skewer or toothpick inserted into the centre comes out clean. Remove from the oven.
6. For the whiskey syrup, combine the water and sugar in a small saucepan and bring to the boil. Simmer for a few minutes until the sugar has dissolved. Add the whiskey and simmer for one minute more then remove from the heat.
7. Drizzle the syrup over the top of each cake while still warm then set aside to cool completely.
8. For the ganache, place the chopped chocolate in a medium heatproof bowl.
9. Heat the cream and sugar until the sugar has dissolved. Bring to the boil and simmer for one minute.
10. Remove the cream from the heat and allow to cool for a few minutes. Once it has rested, pour over the chocolate and stir until smooth and glossy with a spatula.
11. Set aside for thirty minutes or until cooled.
12. Place one round of cake on top and slather on half of the Clotted Cream with Whiskey, top with a second round of cake and repeat. Top with the final round of cake and smooth any remaining cream onto the sides.
13. Spoon your ganache on top of the cake then use a spatula or palette knife to spread it down and around the edges using a slightly heated palette knife. Slice and serve with a spoonful of Clotted Cream with Whiskey.