Mocha loaf cake with brandy-soaked prunes and cardamom recipe

Prep time: 15 minutes, plus one hour soaking | Cooking time: 55 minutes - 1 hour 5 minutes

MAKES

One large loaf

INGREDIENTS

• 130g butter, plus extra for greasing the tin

• 125g prunes

• 3 tbsp whiskey or brandy

• 240ml strongly brewed coffee

• 250g dark brown sugar

• 130g milk chocolate, broken into small pieces

• 180g self-raising flour

• 2 tbsp cocoa powder

• 1 tsp ground cardamom

• 2 eggs

METHOD

1. Preheat the oven to 190C/170C fan/Gas 5. Lightly butter a large 2kg loaf tin and line it with baking paper.

2. Soak the prunes in the whiskey or brandy and set aside for an hour.

3. Once the hour is up, pour the strong coffee over the butter in a saucepan, add the soaked prunes, and bring to a boil. Stir to help the butter melt.

4. Once the mixture reaches boiling point, remove from the heat and add the sugar and milk chocolate. Whisk until the chocolate is fully melted, then add the flour, cocoa powder and ground cardamom. Mix again. It will foam up a little, but this is fine.

5. Finally add the eggs one at a time, mixing in between, then pour the mixture into the lined baking tin.

6. Bake for 25 minutes then rotate the tin for an even bake. Bake for a further 25 minutes. The cake should be nice and springy to the touch; if not, keep it in the oven for another 10 minutes.

7. Let it cool in the tin before turning out and slicing.