Drunken Izydor cake

Drunken Izydor is a delicious layered cake generously soaked with alcohol. Two layers of fluffy cocoa cake are filled with sour cherry jam, an indulgent walnut layer (and this is where most of the alcohol is!), and a delicious chocolate buttercream. This cake has been popular for many years, but I have given it a few modern updates, including replacing the traditional raw-egg cream with a delicious chocolate cream without eggs. It makes a generous traybake, with plenty to go around and easy-to-cut portions. “Drunken” Izydor is perfect for parties for adults who enjoy rich, boozy, moist cakes. Last New Year’s Eve was the perfect occasion to test the recipe :).

Ingredients for the walnut and cocoa base:

• 150 g butter
• 100 g caster sugar
• 5 large eggs, separated
• 100 g ground walnuts
• 50 g plain flour
• 2 tbsp cocoa powder
• ½ tsp bicarbonate of soda

All ingredients should be at room temperature.

Place the butter and caster sugar in the bowl of a mixer and beat until pale and fluffy. Add the egg yolks and beat until combined. Add the walnuts and mix thoroughly. Sift in the flour, cocoa powder and bicarbonate of soda and fold together with a spatula. In a separate bowl, whisk the egg whites until stiff. Fold them into the mixture in two additions, mixing gently until just combined.

Line a 25 x 38 cm baking tin with baking paper. Transfer the batter to the tin and smooth the surface.

Bake at 170°C for about 30 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Ingredients for the walnut layer:

• 400 g ground walnuts
• 250–300 ml vodka, whiskey or dark rum

Mix the walnuts with the alcohol and leave for 1 hour. Start with the smaller amount of alcohol; once the walnuts have absorbed it, add more if necessary.

Ingredients for the chocolate cream:

• 200 g dark chocolate, finely chopped
• 50 g milk chocolate, finely chopped
• 125 ml milk
• 250 g butter, at room temperature
• ¾–1 cup icing sugar
• 30 ml vodka, whiskey or dark rum

Beat the butter and icing sugar until pale and fluffy.

Heat the milk until almost boiling, then remove from the heat. Add the chopped chocolate and stir until melted and smooth. Leave to cool. Gradually add the cooled chocolate mixture to the butter, beating continuously until combined. Add the alcohol and beat until smooth.

Also:

• 1 jar sour cherry jam (about 300–350 g)

Ingredients for the cocoa sponge (top layer):

• 4 eggs
• 130 g caster sugar
• 85 g plain flour
• 25 g cocoa powder

All ingredients should be at room temperature. Separate the eggs. Whisk the egg whites until stiff, then gradually add the sugar, one tablespoon at a time, whisking well after each addition. Add the egg yolks one at a time, continuing to whisk. Sift in the flour and cocoa powder and gently fold together using a spatula or whisk.

Line a 25 x 38 cm baking tin with baking paper. Carefully transfer the batter to the tin and smooth the surface.

Bake at 170°C for about 17–20 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Ingredients for the soaking syrup:

• 60 ml water
• 70 ml vodka, whiskey or dark rum

Mix together.

Ingredients for the chocolate topping:

• 150 g dark or milk chocolate, or a 50:50 mixture, chopped
• 120 ml double cream

Heat the cream in a small saucepan until almost boiling, then remove from the heat. Pour over the chopped chocolate and leave for 2 minutes. Stir until smooth.

Assembly:

Place the walnut and cocoa base on a serving board or tray and spread evenly with the sour cherry jam. Spread the alcohol-soaked walnut mixture evenly over the jam. Spread the chocolate cream over the walnut layer. Cover with the cocoa sponge and soak it with the prepared syrup. Refrigerate for 1 hour. Pour the thickening chocolate topping over the cake and leave to set.

Store Drunken Izydor cake in the fridge. Remove from the fridge at least 1 hour before serving to allow the butter and chocolate in the cream to soften, making the cake much more enjoyable.

Enjoy!

 

Recipe adapted from: forum CinCin.