Damson Gin Chocolate Cake Recipe
This luxurious cake combines the deep, jammy tartness of damson gin with a dense and velvety dark chocolate crumb. Finished with a gin-infused chocolate ganache, it is a sophisticated treat that highlights the unique botanical profile of stone fruit gin.
- Prep
- 25 min
- Bake
- 45 min
- Serves
- 12
- Level
- Medium
- Per serving
- 385 kcal
Method
Preheat your oven to 180°C (160°C fan) and grease a 20cm round cake tin.
In a heatproof bowl set over simmering water, melt the butter and 150g of the dark chocolate together until smooth.
Remove from heat and stir in the caster sugar and 75ml of the damson gin, allowing the mixture to cool slightly.
Whisk in the eggs one at a time until fully incorporated.
Sift in the self-raising flour and cocoa powder, then gently fold until no dry streaks remain.
Pour the batter into the prepared tin and bake for 40-45 minutes until a skewer comes out with just a few moist crumbs.
While the cake cools, make the glaze by heating the double cream until just simmering, then pouring it over the remaining 50g of chopped chocolate. Stir in the remaining 25ml of gin and the damson jam.
Prick the warm cake several times with a skewer, pour over the ganache glaze, and allow it to set before serving.
Notes from the kitchen
If you have leftover soaked damsons from making homemade gin, chop them up and fold them into the batter for extra texture.
Do not overbake this cake; it is meant to be slightly fudgy and truffle-like in the center.
Serve with a dollop of clotted cream or mascarpone to balance the tartness of the gin.
The flavor actually improves the next day as the gin infuses deeper into the chocolate crumb.
