1 cup (250ml)
of hot water

1/4 cup (60ml)
of milk

250g butter

1 1/4 (275g)
caster sugar

200g dark chocolate chopped

2 tablespoons whiskey

2 eggs, lightly beaten

1 teaspoon vanilla

1 3/4 cups (260g) plain flour

1/4 cup (25g) cocoa

1/2 teaspoon
bi-carb soda


1. Grease a 23cm round cake tin and cover the base with two layers of greaseproof paper.

2. Combine the water, milk, butter and sugar in medium saucepan. Add the chocolate and stir over medium heat, until the chocolate and butter have melted. Remove from heat, stir in the whiskey and leave to cool until warm.

3. Stir in the eggs and vanilla and then add the sifted flour, cocoa and soda. Pour the mixture into the prepared tin and bake at 160 degrees for about 1 1/4 hours or until a skewer comes out clean when tested. Allow cake to cool in tin.

4. Dust with extra cocoa powder and serve with a pot of Happiness Tea.