Kirsten’s triple-happy pot-luck cake

Content Producer Kirsten – extra-curricular food blogger and PERSON YOU WANT AT YOUR PARTY – shares her pot-luck dinner party go-to.

Whenever I’m invited to a meal at a friend’s house, the first thing I always ask is, “What can I bring?” (because, if you ask me, that is the most important question). With a permanent hankering for all things sweet, I consider it my utmost responsibility to make dessert. My go-to is our family favourite chocolate cake: it’s super-moist and laced with coffee AND whisky. A triple dose of happy!

If you only manage one cake in your dessert repertoire, then you’d best make it this one. It’s a guaranteed crowd-pleaser, and best of all, there’s no fussing over icing, slicing layers, re-assembling and serving in an unfamiliar kitchen. There’s definitely no (pot)luck required for this recipe!

Chocolate, coffee & whisky cake

Chocolate, coffee & whisky Ol’ Faithful cake

Serves 8… allegedly.

Ingredients:
250g butter, chopped
100g dark chocolate (70% cocoa), chopped
50g milk chocolate, chopped
2 cups (440g) caster sugar, sifted
1 cup (250ml) freshly brewed coffee
50ml whisky
1 1/2 cups (225g) plain flour
1/4 cup (35g) self-raising flour
1/4 cup (25g) cocoa
2 free-range eggs, lightly beaten
1 tbs icing sugar

Method:
1. Preheat the oven to 160°C. Grease a 25cm round cake tin and line the base with baking paper.

2. Half-fill a saucepan with water and bring to a gentle simmer. Reduce the heat to low, then place a large metal bowl over the saucepan (don’t let the bowl touch the water). Place the butter, chocolates and sugar in the bowl, stirring until just starting to melt. Add the hot coffee and whisky, and continue to stir until mixture is smooth. Set aside to cool.

3. In separate bowl, sift the plain flour, self-raising flour and cocoa together.

4. Gradually sift the flour mixture into cooled chocolate mixture, using a balloon whisk to mix until smooth. Add the egg and stir until combined.

5. Pour mixture into the prepared tin and bake for approximately 1 hour or until a skewer inserted into the centre of the cake comes out with just a few moist crumbs (this may take longer depending on your oven).

6. Allow the cake to stand for 10 minutes, before turning out onto wire rack to cool completely.

7. Dust with icing sugar.

Serve with double cream, vanilla bean ice cream, or my favourite, a glass of icy cold milk. Will keep covered for several days, although in my house it never lasts that long!

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