Ingredients
- dark chocolate 200g
- butter 200g, cut into small pieces
- instant coffee 1 tbsp mixed with 120ml water
- eggs 3 medium
- buttermilk 2 tbsp
- self-raising flour 100g
- plain flour 100g
- bicarbonate of soda ¼ tsp
- golden caster sugar 300g
- cocoa powder 25g
BURNT BUTTERSCOTCH CREAM
- golden caster sugar 200g
- soft light brown sugar 100g
- butter 90g
- double cream 400ml
- mascarpone 250ml
- vanilla extract 1 tsp
- Kahlúa or other coffee liqueur 1 tbsp
Method
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Step 1
Butter and line the base of a 19cm x 7cm deep springform cake tin. Break the chocolate into a pan, add the butter and coffee mixture and warm through over a low heat until it melts together. Beat the eggs in a bowl until they slightly thicken, then stir in the buttermilk. Sift the flours, bicarbonate of soda, sugar and cocoa into another mixing bowl.
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Step 2
Heat the oven to 160C/fan 140C/gas 3. Pour the chocolate and egg mixtures into the flour mixture, and stir until everything is mixed and smooth. Pour this into the prepared tin and bake for 1½ hours in the oven, or until a skewer pushed in comes out clean. Leave to cool in the tin, then turn out onto a wire rack to cool completely. Cut horizontally into three discs.
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Step 3
For the butterscotch cream, melt the caster sugar in a small saucepan until it starts to caramelise, then leave a little longer until it starts to turn a ruby red colour. Watch it carefully – you don’t want it to burn. Remove from the heat, and whisk in the brown sugar and butter, followed by 100ml of the cream in a thin stream, while still whisking. Return to the heat and bring to a foamy boil for about 5 minutes, whisking occasionally until all the sugar has dissolved and there are no lumps. Remove from the heat and allow to cool completely.
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Step 4
Beat the remaining double cream with the vanilla extract and coffee liqueur to soft peak stage, then fold in the mascarpone and ¾ of the burnt butterscotch mixture.
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Step 5
Spread each layer of cake with butterscotch cream and sandwich them together. Heat the remaining butterscotch really gently in a pan (or in the microwave) until it’s just runny enough to drizzle, but not too warm or the cream will melt.
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Step 6
Top the cake with the reserved burnt butterscotch sauce, allowing some to fall down the sides.
Nutritional Information
- Kcals 825
- Fat 56.7g
- Saturates 35.4g
- Carbs 69.7g
- Fibre 2.8g
- Protein 6.9g
- Salt 0.7g
