Boozy Chocolate Cake (Jamie Oliver)

Boy: Mummy, what are you baking today?

Mum: Boozy chocolate cake...

Boy: Boozy cake? I want to eat it!

Mum: OK...

You must be thinking that I must be a crazy mum giving my three-year old boy a slice of this boozy cake. I agree that this boozy chocolate cake which is richly infused with Cointreau and spices should be strictly restricted for adults only! Otherwise, you can be like me baking two versions of this cake... The boozy one for the adults and the non-boozy for little kiddos.

I knew that my son will be disappointed if he can't have a slice of chocolate cake that we are eating. At the same time, I will be disappointed too if I can't bake this interesting cake. To avoid any disappointments from both mother and son, my solution is to bake this cake with both boozy and non-boozy versions.

The chocolate cake base has to be baked to be firm and dry so that it can soak up the spice syrup like a sponge biscuit. And, remember to be patient to give the cake enough time (preferably overnight) to fully absorb the syrup for a moist and delightful texture.

Making the syrup

Making the cake base

Allow the cake to absorb the syrup

Yum!

I'm not telling my son that there is something missing in his cakes.

Here's the recipe from Jamie Oliver Magazine (Mar / Apr 2012)

(with my modification in blue)

Serve 15

Chocolate Cake

300g self raising flour
175g sugar (replaced with 150g raw caster sugar)
175ml milk
100g rapeseed oil (I used rice bran oil)
1 egg, beaten
2 heaped tbsp coca powder (25g Dutch cocoa powder)
1 tbsp vanilla extract
Grated zest of 1 orange (I used zest of only 1/2 orange)

Spiced Cointreau Syrup
50g sugar
4 cardamoms pods, lightly crushed
1 cinnamon stick
1 vanilla pod, split lengthways
8 peppercorns (I didn't add this)
2 tbsp honey
Grated zest of 1 orange (I used zest of only 1/2 orange)
50 ml Cointreau

For the syrup, place the sugar, spices and 200ml water in a pan and bring to the boil. Simmer until the sugar dissolves and the mixture is reduced slightly. Add the honey and simmer until dissolved. Turn off the heat and stir in the orange zest. (At this stage, I divided the syrup into two portions, 1/3 amount for non-boozy one and 2/3 amount for boozy one.) Add Cointeau to the boozy syrup. Cool to room temperature, then refrigerate until cold.

Meanwhile, preheat the oven to 170°C (or 160°C fan forced). Line a 30cm x 20cm baking tin with greaseproof paper. Mix all the cake ingredients into a smooth batter, then spoon into the tin and bake 25 - 30 min, or until the cake is firm and quite dry, so it can soak up the syrup.

Let it cool for a min, then prick all over with a cake skewer. I cut off the edges of the cake and divided it into two portions, 1/3 amount for non-boozy one and 2/3 amount for boozy one and slowly pour over the cold syrup. Serve the cake warm, or leave it to cool.

Happy Baking
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