Dark Chocolate Whiskey Cake

Dark Chocolate Cake with a lot of Whiskey, a lot of Cocoa, a lot of Nescafé and a strong ground cloves aroma, is perfect for any occasion! Sure, Chocolate has many friends and is a magical and adorable ingredient.

Chocolate is the main ingredient in Cocoa, which comes from the cocoa tree and is one of the main ingredients in pastry, in sweets, ice creams, cookies and other containing sugar. Chocolate is also called hot chocolate (decoction) based on chocolate. The one who brought cocoa to Europe was Hernando Cortez.

The Aztecs used the cocoa beans -first they crushed them and made them powder- to make a drink called «Choclatl». This drink, along with other spices, made it hot and considered it to be digestive, potent, and the best medicine of its time, which could cure any illness.

For the first time solid chocolate was produced by London's traditional coffee shop «The Mill of Coffee», which in 1674 introduced chocolate bars «a la Spanish» and a chocolate cake in solid form.

work: 30′

time: 1h:30′

easy:

Ingredients (~12 slices cake) 70g+1 tbsp (2.5 oz) cocoa powder 350g (12.3 oz) water with 3 tbsp Nescafé 120g (4.2 oz) whiskey 200g (7.1 oz) butter at room temperature 200g (7.1 oz) white sugar 200g (7.1 oz) brown sugar 4 eggs 260g (9.2 oz) flour all purpose 3 tbsp baking powder 1 tsp baking soda ½ tsp sea salt 1 tsp ground cloves 150g (5.3 oz) dark chocolate chips	From the butter we hold a little aside to butter the oven. In a small saucepan over a very low heat, put the water, Nescafé, cocoa, butter in pieces and whiskey. Stir and let the butter melt well.	Remove from the heat and add white and brown sugar. Stir in the sugar very well and leave the saucepan to cool.
In a bowl sift together the flour, baking powder, soda & salt. In a clean bowl break the eggs…	… and we hit them hard. In the eggs pour the lukewarm chocolate mixture into the saucepan.	Always whisk together the flour, ground cloves, a tablespoon of cocoa and drops of dark chocolate.
Pour the mixture into a buttered and cocoa sprinkled baking sheet with Ø24-26cm (Ø9.4-10.2 in).	Bake in preheated oven at 165℃ (329℉. Gas Mark:3) for 1 hour. Before the end of the time try with a toothpick in the center of the cake to come out clean.	Ganache 100g dark chocolate 50g butter 1 tbsp maple syrup or honey 1 tpsp vanilla some powdered icing sugar Cut the dark chocolate into pieces and melt it in abain marie. Add the syrup, vanilla, the butter and mix well with a spatula to omogenize the mixture and polish the ganache. Spread it on the cake & optionally sprinkle with powder. .

Author:Zambia G. Sifaki