Dense Chocolate Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 252.5
- Total Fat: 14.1 g
- Cholesterol: 47.1 mg
- Sodium: 236.7 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 0.5 g
- Protein: 2.2 g
View full nutritional breakdown of Dense Chocolate Cake calories by ingredient
Number of Servings: 16
Ingredients
-
300 gr Muscovado sugar
125 gr butter
125 gr baking margarine (eg. Stork)
1 tsp vanilla essence
2 medium eggs, broken
100gr good dark chocolate (70% plus), melted
1 tbsp cocoa powder
200gr plain flour
1 tsp baking soda
250ml boiling water
2 tbsp Jack Danies Bourbon Whiskey
Directions
in a large mixing bowl:
Cream the sugar & butter together
Add vanillla essence & eggs gradually mixing well in between.
Mix in the melted Chocolate
Mix in the cooa powder
Add the bakng soda to the flour and add a bit at a time to the batter mix atlernating with the boiling water.
Finally add the Jack Daniels (Dark rum is a good alternative)
Pour the very liquid cake mix into an 18inch x 10inch tin,greased & lined with baking parchment.
Bake for 25-30 min on 190c/ Gas 5. Baking tme depends on how gooey you like your cake to be & how powerful your oven is. Check sponge firmness after 25min, if it springs back up when pressed lightly it's done! 30min should give you a little sticky texture to the bottom of the cake.
Cool on a rack then remove the parchment, cut into 16 squares.
If you store it in the fridge, chilling it makes the sticky bit become firmer!
Number of Servings: 16
Recipe submitted by SparkPeople user JLWESTERN.
Cream the sugar & butter together
Add vanillla essence & eggs gradually mixing well in between.
Mix in the melted Chocolate
Mix in the cooa powder
Add the bakng soda to the flour and add a bit at a time to the batter mix atlernating with the boiling water.
Finally add the Jack Daniels (Dark rum is a good alternative)
Pour the very liquid cake mix into an 18inch x 10inch tin,greased & lined with baking parchment.
Bake for 25-30 min on 190c/ Gas 5. Baking tme depends on how gooey you like your cake to be & how powerful your oven is. Check sponge firmness after 25min, if it springs back up when pressed lightly it's done! 30min should give you a little sticky texture to the bottom of the cake.
Cool on a rack then remove the parchment, cut into 16 squares.
If you store it in the fridge, chilling it makes the sticky bit become firmer!
Number of Servings: 16
Recipe submitted by SparkPeople user JLWESTERN.