Toffee vodka chocolate cake

Here’s something to make after the initial excitement of opening a bottle of toffee vodka has passed.

It’s a variation on Pork Belly’s Irish whiskey coffee cake
Be warned, it’s very rich and may give you a real sugar rush!

To make the four tier cake as in the photograph double the quantities given below.

Toffee vodka chocolate cake

Toffee vodka chocolate cake

Pork Belly
A rich and decadent cake for a special occasion
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Cake
Cuisine English
Servings 12


  • 250 g butter softened
  • 250 g soft dark brown sugar
  • 250 g self-raising flour
  • 50 g cocoa powder plus a little extra for decoration
  • 4 large eggs
  • 100 g natural yoghurt
  • 100 ml toffee vodka
  • 1 teaspoon vanilla paste or extract
  • For the syrup
  • 100 mls toffee vodka
  • 1 tablespoon brown sugar
  • For the frosting
  • 112 g softened butter
  • 250 g icing sugar
  • 1 to 2 teaspoons vanilla extract or paste
  • 1 to 2 tablespoons cream - depending how thick you like your buttercream
  • Ganache ingredients
  • 28 g butter softened
  • 50 ml milk
  • 100 g dark chocolate


  • Pre-heat the oven to 180 deg C/gas mark 4.
  • Grease and line 2 x 8 inch sandwich tins (dust them with a little cocoa powder).
  • Put the butter and sugar into a bowl and beat for about ten minutes, until light and creamy.
  • Add the flour, cocoa powder, eggs, yoghurt, vodka and vanilla and mix for a few minutes more until well combined.
  • Divide the mixture between the two cake tins and bake for about 25 minutes until springy to the touch.
  • Leave to cool while you make the vodka syrup
  • Heat the vodka and sugar in a small pan until the sugar has completely dissolved.
  • Remove the sponges from the tins and place them on a wire rack.
  • Brush the vodka syrup across the sponges, allowing it to soak in.
  • Leave to cool completely.
  • For the frosting
  • Beat together the butter and icing sugar and gradually add the vanilla extract and cream until the mixture is smooth, light and fluffy.
  • Sandwich the two sponges together with about half the frosting and cover the sides of the cake with the rest.
  • Use a puffer to blow some cocoa powder onto the sides of the cake.
  • Ganache - Break up the chocolate into a medium sized, heatproof bowl and set aside. Place milk and butter into a small saucepan over medium heat.
  • Cook 2-3 minutes, stirring occasionally, until butter has melted completely.
  • Increase heat to medium high and allow mixture to cook another couple of minutes, until you see tiny bubbles around the edge of the saucepan.
  • Do not allow the milk to boil or it will burn.
  • Pour hot milk into the bowl of chocolate and allow it to sit for a couple of minutes, then stir until the chocolate has completely melted and the mixture is shiny and smooth.
  • Pour over the cake
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