Rachel Lambert: forager, author, guide
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Sloe Gin Chocolate Cake

Using all parts of the sloes for this decadent, homemade chocolate cake

A decadent, sloe gin-soaked chocolate cake with sloes laced through the cake in three different ways. This recipe was requested on several of my foraging courses (I do go on about lots of my favourite wild recipes).

You'll first need to make your sloe gin (recipe in my Wild Food Foraging book) and let it infuse for at least 3 months.

A slice a sloe gin-soaked chocolate cake

Sloe Gin Chocolate Cake

An indulgent combination of rich, gin-soaked sloes and dark chocolate makes this a powerful combination and every mouthful is to be savoured.  This boozy, moist, bitter chocolate cake is decadently laced with sloes and gin. Low in flour and high in chocolate. It’s the kind of dessert that conjures up the phrase; death by chocolate, in a good way. This also works well as a gluten-free recipe.

Serves 8-10

For the full recipe, check out my Wild and Sweet cookbook. There you will find this recipe (page 192) along with 100 more foraged desserts.

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