Ingredients
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 & 1/2 teaspoons bicarb
- 1/2 teaspoon salt
- 220g unsalted butter, cubed
- 200g dark chocolate melts
- 2 cups caster sugar
- 3 eggs
- 1/2 cup Dutch cocoa
- 300ml strong hot coffee (I used 3 teaspoons in hot water)
- 1 tablespoon vanilla extract
Choc-Coffee Ganache
- 200g dark chocolate melts
- 1 cup thickened cream
- 1 teaspoon instant coffee
Method
- Preheat oven to 170c. Grease & line a round baking tin.
- In a large bowl combine chocolate melts with butter & melt in the microwave in 30 second bursts. Once melted & smooth add sugar & cocoa, beat until incorporated. Add coffee mixture gradually followed by vanilla. Add eggs one at a time.
- Sift in the flour, baking powder, bicarb & salt. Beat on low speed until combined & smooth, scraping as you go with a rubber spatula. Pour into tin & bake for approx 1 hour or until skewer comes out clean. Cool completely.
For the ganache
- Combine the cream with the chocolate melts & coffee into a small bowl. Melt in the microwave in 30 second bursts until smooth. Pour over cooled cake. Serve with berries.
