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Chocolate, Raisin and Bourbon Bundt

Chocolate, raisin and bourbon is a classic combination that works beautifully in this celebratory cake. Lavender flowers add a subtle hint of fragrance.

Chocolate, Raisin and Bourbon Bundt

Serves 10

1 ½ cups (190g) good quality Dutch cocoa powder, plus extra for dusting
2 ¼ cups brewed coffee
3/4 cup bourbon whiskey
375g unsalted butter, cut into cubes
1 ½ cups raisins
2 ½ cups (375g) brown sugar
2 ½ cups (375g) plain flour, sifted
2 ¼ tsp baking soda
3/4 tsp salt
3 large eggs, at room temp
1 ½ tsp vanilla extract

Dark chocolate whiskey icing

200g dark chocolate, broken into pieces
2 tbsp (30g) butter
2 tbsp golden syrup
2 tbsp bourbon/whiskey
1 tbsp grand marnier or 1-2 drops orange essence (optional)
3 tbsp milk

Crystallised lavender flowers

1 egg white
4-5 whole lavender flowers
¼ cup caster sugar

Preheat oven to 160°C. Grease a 24cm bundt baking tin with melted butter, then dust with 3 tablespoons of cocoa powder; tap tin to remove excess.

Heat coffee, whiskey, butter and raisins in a heavy saucepan over medium to low heat, until butter is melted. Add the remaining cocoa powder and stir.

Remove from heat, add sugar and stir gently until dissolved, about 1 minute. Transfer mixture to a large bowl and cool for 5 minutes.

While chocolate mixture cools, sift together flour, baking soda and salt in a bowl. Whisk together eggs and vanilla in another small bowl.

Stir the cooled chocolate mixture with eggs and vanilla until combined. Add flour mixture and whisk until just mixed in.

Pour batter into prepared bundt baking tin and bake in oven for 1 hour, until the cake springs back when touched with a finger and a skewer comes out clean. Cool cake completely in pan on a rack, for about 2 hours.

Loosen cake from tin using tip of a knife, then turn out. Ice with dark whiskey & chocolate icing when fully cool and decorate with crystallised lavender flowers.

To make the dark chocolate & whiskey icing, heat the chocolate and butter in a bowl over a pot of simmering water until melted and completely smooth, stirring occasionally. Remove from heat.

Beat in golden syrup and milk and whisk until mixture is smooth. Spread while icing is still warm.

To make the crystallised lavender flowers, whip the egg white lightly until fluffy. Separate the smaller petals from the long flower stem. Paint each with egg white, using a small clean brush, and sprinkle with castor sugar and leave to dry. Sprinkle a second time with sugar to ensure they are evenly coated. Leave to dry completely before storing using.

 

 

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