Sjugge's Super Chuncky Chocolate cake

Cake... yum. Chocolate... yum. But since plain cakes are a bit 'white bread' I thought I'd share my recipe for some chunky chocolate cake. Now with Liquor!

Ingredients.

200gr self-rising flower
150gr plain sugar
10gr vanilla sugar
100gr buter
200gr chocolate
3/4 eggs
1.5 tablespoon coffee
1.5 tablespoon whiskey


If you're a bit like me you don't want to burden yourself with a lot of washing-up afterwards, so basically all you need is a knife, a spoon, a bowl and a baking tin obviously, a mixer or a blender even could be practical though. As for the chocolate, I prefer to use Côte d'Or's chocolate with (bits of) hazelnut since it has excellent flavor and you get some hazelnut sprinkles in there without a lot of fuzz. Just cut it up in little pieces like you would do with an onion or carrot for instance or use a cheese grater if you want some exercise in the meanwhile. Dice the 100 grams of buter and throw it all together in a bowl, mash it up until most of the dough is homogenous and bake for one hour in a pre-heated oven of 180°C (356°F).

To form the chunks while the cake is baking you need to stur around in the cake a few times one it's in the oven. Preferably do this 2 or three times in the first 40 minutes of the baking process without damaging the bottom and sides of the cake, only mix up the top crust and the remaining dough. This prevents the chocolate and hazelnut to sink to the bottom and the coffee and whiskey to rise and gives the cake it's artisan bread pudding touch. Enjoy...