Chocolate liqueur swirl cake

Recipe from: 11/1/1996 12:00:00 AM
Ingredients 27
Servings 0
Time

Ingredients

  • STREUSEL FILLING
  • 70
    g
    castor sugar
  • 15
    ml
    coffee liqueur
  • 35
    g
    chopped pecan nuts
  • 2
    ml
    cinnamon
  • 2
    ml
    mixed spice
  • CAKE MIXTURE
  • 30
    g
    cornflour
  • 270
    g
    cake flour
  • 5
    ml
    baking powder
  • 4
    ml
    bicarbonate of soda
  • 1
    ml
    salt
  • 2
    ml
    mixed spice
  • 260
    g
    castor sugar
  • 125
    g
    butter, softened
  • 2
    eggs
  • 5
    ml
    vanilla essence
  • 190
    ml
    sour cream
  • 190
    ml
    chocolate liqueur
  • GLAZE
  • 160
    g
    castor sugar
  • 30
    ml
    butter, softened
  • 20
    ml
    chocolate liqueur
  • 2
    ml
    rum essence
  • DECORATION
  • pecan nuts
  • icing sugar
 

Method

 
STREUSEL 1. Mix all steusel ingredients together in a small bowl and set aside. CAKE 2. Grease and flour a 23 cm fluted ring tin. 3. Sift cornflour, flour, baking powder, bicarbonate of soda, salt and mixed spice together into a bowl. 4. In a large bowl, combine castor sugar, butter, eggs and vanilla essence. Beat for 2 minutes on medium speed. (The batter may appear to curdle). 5. On slowest speed, mix in the flour mixture alternately with the sour cream and liqueur. 6. Pour 1/3 of the batter into the prepared tin. Cover with half of the streusel mixture. Pour another 1/3 of the batter into the tin and top with the remaining streusel mixture. Top with the remaining cake batter. 7. Bake at 180 ºC on a rack below the oven centre for 45 minutes, or until golden brown. Remove from the oven and allow to stand for 10 minutes. Invert onto cooling rack. CHOCOLATE LIQUEUR GLAZE 8. Combine all glaze ingredients. Beat well until light and smooth. Spoon over the warm cake. 9. Decorate with pecan nuts and dust with icing sugar.
 

Read more on: bake
 

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