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Chocolate cake with plum pudding vodka
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Indulge in a luscious fruity liqueur paired perfectly with decadent chocolate cake - a match made in dessert heaven.
Ingredients:
  • 100g icing sugar
  • 250g best-quality dark chocolate, chopped
  • 150g butter
  • 4 eggs, separated
  • 1 tsp red wine vinegar
  • Cocoa powder, to dust
  • 1 bottle (about 700ml) vodka
  • 250g dark brown sugar
  • 100g mixed peel
  • 250g sultanas
  • 150g raisins
  • Zest and juice of 1 orange
  • 1 tsp almond essence
  • 6 cloves
  • 2 cinnamon sticks
  • 2 vanilla beans, split, seeds scraped
  • 1/2 tsp nutmeg
  • 2.50 gm mixed spice
Instructions:
  • Combine all ingredients in a large bowl and tightly cover with plastic wrap, setting aside in a cool place for 1 week. Stir once daily. Strain the mixture through a fine sieve, pressing firmly to extract all liquid. Return the liquid to the vodka bottle, sealing the cap tightly. Refrigerate for up to 6 months.
  • Prepare a 20cm cake pan by lining the base and greasing both the base and sides with butter. Make sure to use a solid pan, not a springform pan, as the cake will be baked in a water bath.
  • Combine 2/3 of the icing sugar, water, and chocolate in a saucepan over low heat until sugar dissolves and chocolate melts. Stir in butter. In a separate bowl, beat egg whites with the remaining sugar and vinegar until soft peaks form. Gently fold yolks into the chocolate mixture, then fold in the egg whites. Transfer the mixture to a cake pan, place in a larger baking dish, and add enough boiling water to reach just below the top of the cake pan. Bake for 30 minutes, then cool in the water bath until completely cold.
  • Carefully release the cake by running a knife around the edges, then invert it onto a flat plate. Slice the cake, dust with cocoa powder, and serve with plum pudding vodka in chilled shot glasses.

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