• 12servings
  • 70minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB2, H, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 g self-raising flour

  2. 440 g caster sugar

  3. 1 1/2 tsp vanilla extract

  4. 90 g cocoa powder

  5. 2 tsp bicarbonate of soda , sifted

  6. 200 g butter , softened

  7. 250 ml milk , or unsweetened yoghurt

  8. 3 large eggs

  9. 250 ml hot coffee

  10. 500 ml cream

  11. 500 g best quality dark chocolate , (70% cocoa solids), roughly chopped

  12. fresh raspberries

Instructions Jump to Ingredients ↑

  1. For the cake: heat the oven to 170C/150C fan/Gas 3. Grease the sides and line the base of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper.

  2. Place all the cake ingredients in a large bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated.

  3. Pour the mixture into the prepared tin or tins and smooth the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Leave to cool in the tin.

  4. For the decoration: pour the cream into a medium saucepan and heat until it is very hot, and almost but not boiling. You'll know it's ready when bubbles start to form around the edge of the pan. Remove from the heat and add the chopped chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream.

  5. Whisk this chocolate ganache until it is smooth and glossy, then chill.

  6. Slather the chilled chocolate ganache over the top of the cake. Top with fresh raspberries and serve.


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