• 200g plus 2 tsp unsalted butter, cut into 1cm dice
  • 1 tbsp unsweetened cocoa powder
  • 230 g plain flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 115 ml bourbon whiskey
  • 335 ml strong brewed coffee, cooled
  • 125 g dark chocolate, chopped
  • 300 g sugar
  • 1 tsp vanilla extract
  • 2 large eggs, slightly beaten
  • For the Bourbon fudge sauce:
  • 125 g dark chocolate, chopped
  • 100 g brown sugar
  • 50 g granulated sugar
  • 200 ml double cream
  • 90 ml light corn syrup
  • 2 tbsp butter
  • ½ tsp vanilla extract
  • 3 tbsp bourbon whiskey


1. Preheat the oven to 140°C

2. Grease a cake ring mould with 2 teaspoons of butter, then dust lightly with the cocoa powder.

3. Mix flour, baking powder and salt into a bowl, and set aside.

4. Warm the bourbon and coffee in the top of a steamer or a stainless steel bowl, set over a pan of simmering water for 5 minutes.

5. Add in the chocolate and remaining butter and heat, stirring, until melted and smooth, about 3 minutes.

6. Remove from the heat. Add the sugar and stir until the sugar is dissolved. Cool slightly.

7. Using a whisk or an electric mixer, stir the flour, a third at a time, into the chocolate. Add in the vanilla extract and eggs, whisking to mix well.

8. Pour the chocolate cake mixture into the prepared cake ring and bake for 1 hour, let the cake to be slightly soft in the middle.

9. Remove from the oven and leave to rest in its ring for 20 minutes, then turn out onto a wire rack to cool for at least 30 minutes before serving.

10. Just before serving prepare the Bourbon fudge sauce. Put the chocolate, brown sugar, granulated sugar, double cream and corn syrup in a microwaveable bowl and microwave for 3 minutes, whisking every minute or so.

11. Once the mixture has thickened whisk in the butter, vanilla extract and Bourbon.

12. Serve the cake with the warm Bourbon fudge sauce.