Serves: 8-12 – Prep time: 30 mins plus time for cake to cool –
Cook time: 40 mins
Ingredients: 225g (7oz) unsalted butter; 4 shots (approx. 120ml / 3 ½ fl oz) of good espresso; 110g (3 ½ oz) cocoa powder; 200g (6 ½ oz) caster sugar; 220g (7oz) dark brown soft sugar; 2 eggs; 75ml (2 ½ fl oz) bourbon; 1 tsp vanilla extract; 280g (9oz) plain flour; 1 tsp bicarbonate of soda; ½ tsp salt
- Heat the oven to 170oC (gas mark 3). Grease a 20cm (8 in) round cake tin and line the base with greaseproof paper. Place the butter in a large saucepan and melt, then stir in the espresso and cocoa powder. Add both sugars and the eggs and whisk thoroughly. Add 3 tblsp of the bourbon and the vanilla extra and set aside.
- Place the flour, bicarbonate of soda and salt in a large mixing bowl and sift twice. Slowly pour the espresso mixture into the flour mixture. Stir until well combined. The mixture should be very liquid.
- Spoon the mixture into the prepared cake tin. Bake for 28-35 minutes. A wooden skewer inserted in the middle should come out with almost no crumbs attached and the middle of the cake, when pressed, should spring back slightly instead of sink. Bake for an additional 5-10 minutes if necessary.
- Remove from the oven and let cool in the tin for 10 minutes. Slide a table knife all around the edge to loosen the cake, then remove from the tin. Transfer to a wire rack to cool for 1 hour. Brush the remaining bourbon over the top before cutting in half horizontally and filling with frosting of your choice.