Rich Chocolate & Whisky Mud Cake Recipe

Rich Chocolate & Whisky Mud Cake


extracted from Tempted:150 very wicked desserts (Murdoch Books)
serves 16-20

  • 250g (9oz /1 cup) butter, chopped
  • 200g (7oz / 1 1/2 cup) chopped dark chocolate
  • 375g (13oz / 1 2/3 cups) caster (superfine) sugar
  • 125ml (4 fl oz/ 1/2 cup) whisky
  • 1 tablespoon instant coffee granules
  • 185g (6 1/2 oz / 1 1/2 cups) plain (all-purpose) flour
  • 60g (2 1/4 oz/ 1/2 cup) self-raising flour
  • 40g (1 1/2 oz / 1/3 cup) unsweetened cocoa powder
  • 2 eggs, lightly beaten
  • 3 tablespoons whisky, extra

chocolate glaze
  • 80ml (2 1/2 fl oz / 1/3 cup) pouring (whipping) cream
  • 90g (3 1/4 oz / scant 2/3 cup) chopped dark chocolate
chocolate motif
  • Some white chocolate, to melt

How to make Rich Chocolate & Whisky Mud Cake

Preheat the oven to 160ºC (315ºF/Gas 2-3). Grease a 20cm (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 125 ml (4 fl oz / 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.

Making 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 (if you are pressing for time, put the baking paper on a tray and put into the freezer for 15 minutes or so to set.)
  • yongfook
    yongfook says

    mmm chocolate and whiskey....actually whiskey has always kind of smelled chocolatey to me, so this sounds pretty awesome!

  • winnie
    winnie says

    wow, so fancy~ chocolate, whiskey, and coffee sounds like an amazing combination!

  • bohemian
    bohemian says

    @yongfook: When I added the 1/2 cup of whisky to the batter and whip, omg, I swear it's smells so beautiful & intoxicating. :D @winnie: Hehe. it does with all the chcolate & whisky but it's not very difficult to make. Definitely worth trying :-)

  • telliecoin
    telliecoin says

    awesome... !

  • Sinbad
    Sinbad says

    Alcohol and dessert...I'm in.

  • marniellen
    marniellen says

    I discovered this beautiful flavor combo recently - must give the cake a try.

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