Dark and dreamy chocolate cake

This cake is unapologetically all about chocolate. So much so, that it’s even flourless, creating a fudgy, dense indulgent cake – you’ll find a little goes a long way.

  • 50 mins cooking
  • Serves 20
  • Print


  • ½ cup (125ml) bourbon or whisky
  • 1½ cups (330g) caster (superfine) sugar
  • 400g grams (12½ ounces) dark (semi-sweet) chocolate, chopped coarsely
  • 250 grams (8 ounces) unsalted butter, chopped coarsely
  • 5 eggs
  • 1 tablespoon dutch-processed cocoa


  • 1
    Preheat oven to 180°C/350°F. Grease a deep 22cm {9-inch} round cake pan; line base and side with baking paper.
  • 2
    Stir bourbon and sugar in a small saucepan over medium heat, without boiling, until sugar dissolves.
  • 3
    Process chocolate until finely chopped. Add bourbon mixture; process until smooth. With motor operating, add butter, piece by piece, processing until combined. Add eggs, one at a time, processing between additions until combined. Pour mixture into pan.
  • 4
    Place pan in a large baking dish; pour enough boiling water
    into dish to come halfway up side of cake pan.
  • 5
    Bake cake for 30 minutes or until the edge is set; the centre
    will still be a little soft. Remove pan from dish; cool 10 minutes. Refrigerate for 4 hours or overnight until set.
  • 6
    Carefully turn cake out of pan onto a cake plate; dust with sifted cocoa. Stand at room temperature for 30 minutes before serving.


To slice it as neatly as possible, use a thin-bladed knife and wipe the blade with paper towel after each cut.If you'd prefer an alcohol-free version, swap the bourbon with freshly brewed espresso coffee.This cake can be made up to 3 days ahead; keep refrigerated.Serve with thick (double) cream.

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