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Recipe

Little chocolate whisky cakes

These little dark cakes are sized to share, but you could also bake them in Texas muffin tins – just shorten the cooking time. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd; Gatherum Collectif.

  • 50 mins preparation
  • Makes 5
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Ingredients

Little chocolate whisky cakes
  • 180 gram butter
  • 1 cup strong coffee
  • 100 gram muscovado or brown sugar
  • 180 gram dark chocolate, broken up
  • 1 teaspoon vanilla paste
  • pinch ground cloves
  • 1/4 teaspoon ground allspice
  • 1 teaspoon cinnamon
  • 250 gram flour
  • 1 cup cocoa powder, plus extra for dusting pans
  • 1 1/2 teaspoon baking soda
  • 1/2 cup whisky
  • 3 free-range eggs, beaten
  • 1/2 teaspoon salt
Caramel Sauce
  • 2/3 cup caster sugar
  • 2 tablespoon water
  • 150 millilitre cream
  • 1 tablespoon butter
  • 1/4 teaspoon salt
To serve
  • clotted cream or mascarpone, to serve
  • flaky sea salt, to finish

Method

Little chocolate whisky cakes
  • 1
    Grease five 15cm springform cake tins (or two 6-hole Texas muffin tins) and dust with cocoa powder. Preheat the oven to 160°C fanbake.
  • 2
    In a large saucepan over medium heat, melt the butter. Add coffee and sugar and stir until sugar has dissolved. Remove from heat and add chocolate, vanilla and spices. Stir until chocolate has melted and combined. Set aside to cool.
  • 3
    Sift flour, cocoa and baking soda together. Pour in chocolate mixture and stir to combine. Add whisky, beaten eggs and salt and stir well.
  • 4
    Divide batter between tins and bake for 30-40 minutes or until a skewer inserted in the centre comes out clean.
Caramel Sauce
  • 5
    To make caramel sauce, heat caster sugar and water together in a large, clean, heavy-based pan over medium heat – do not stir.
  • 6
    As soon as the sugar turns golden brown, take it off the heat and whisk in the cream; be careful as it will froth up, but keep whisking until combined. Add butter and salt and stir to incorporate. Set aside to cool and thicken.
To serve
  • 7
    Serve cakes warm with clotted cream or mascarpone, a drizzle of caramel sauce and a sprinkle of flaky sea salt.

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