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The Great British Booze Off

Boozy Berries Chocolate Cake
Written by Gin Foundry

There are two really, really great things about being an adult. The first is the lawful ability to drink gin, of course, and the second is cake. Sure, you could have cake as a kid, but could you have it whenever you want? Could you have it for breakfast? Could you have it even if you didn’t clear your plate of vegetables or tidy your room? No, you bloody couldn’t.

Our Boozy Berries Chocolate Cake is rich, fudgy and slightly outrageous. Though it’s tempting to tip the entire thing into your ravenous mouth after all that hard work, it’s definitely worth keeping overnight so the booze from the berries has time to absorb into the sponge and do its work.

It’s time to forget your bills, commute, midnight existential panics and property ladder fears and celebrate adulthood for all it’s worth, by tucking into this booze infused slab of happiness. You don’t even have to tidy your room. Very naughty indeed!

Ingredients for Boozy Berries Chocolate Cake


500ml milk
350g caster sugar
250g self raising flour
125g butter
85g cocoa powder
2 eggs


500g icing sugar
250g butter
100g cocoa powder
75ml milk
1/2 jar of Pinkster Boozy Berries, chopped into thirds.
A punnet of fresh raspberries, (also used to decorate)

Pink & Tonic

50ml Pinkster Gin
150ml Tonic Water
3 Raspberries
Mint Sprig


1. Make yourself a nice G&T. If we’re baking, we’re boozing. That’s the deal. Think Nigella, not Mary Berry - no need to be prim and proper around here. In the spirit of pairing, we fixed ourselves a Pinkster Gin & Tonic and sassed it up with a couple of raspberries and spanked some mint to garnish. We also sassed our mouths up with a couple of Boozy Berries, so in the spirit of… ah who are we kidding? You’ve already eaten at least five, right?

2. Preheat the oven to 180C, then grease and line two 25cm sandwich tins.

3. Mix the butter, sugar and eggs together until they reach a frothy, creamy consistency.

4. Fold in half the flour, then add half the milk until the mixture is smooth.

5. Fold the rest of the flour into the mix, then add the cocoa powder and stir until it’s all incorporated.

6. Pour in the rest of the milk and stir until until it’s one swirling, hypnotic vortex of chocolate. Resist all temptation to climb into the bowl.

7. Sip (the gin, not the cake mix. Raw egg is for body builders, gin is for you).

8. Pour the mix into the sandwich tins and bake for around 25 minutes (though you should check after 20 - ovens are less reliable than a drunken uncle at a wedding). Insert a toothpick into the centre of the cake to test its readiness - it should come out clean.

9. Sip again. Don’t get lax though. Not at this stage. That’s why there’s a mint garnish in the G&T - it keeps you alert. Well, kind of…

10.  Now it’s time for the icing. Tip the butter into a clean mixing bowl and beat with the milk until they become soft and malleable.

11. Gradually start adding the icing sugar, mixing until it’s all incorporated. Stir in the cocoa powder and beat until smooth.

12. Are you onto your second drink yet? You should be.

13. While we’re at it, you should probably test the frosting too. For poison. Just in case.

14. Take a third of the chocolate frosting mix and spread it over the top of one of your cakes. Sprinkle with the chopped Boozy Berries, along with plenty of chopped raspberries for added fruitiness, then sit the other cake on top.

15. Pipe or spread the rest of the chocolate frosting mix over the entire cake. Dollop fresh raspberries on top. Take 1000 pictures. Act smug for days - you’ve earned it.

Pinkster Gin will be joining us at Junipalooza 2016 so get on down to sip some raspberry infused gin and share your baking success stories. Also, no guaranties or anything, but we’re pretty sure they’ll gladly swap cake for an extra sample of two…


Boozy Berries Chocolate Cake