This cake is a mega treat and the one we made for this photo was gobbled by the staff in super quick time, apologies if anyone got chocolate cake crumbs in their order! It’s not as hard as it looks honestly, there’s no creaming and it’s well worth trying out!
To make the cake
- 200g Dark chocolate, 200g Butter, 1 tbsp instant coffee granules
- 85g Self-raising flour and 40g Plain Flour, 45g Ground Almonds, ¼ tsp Bicarb
- 200g Dark muscovado sugar and 200g caster sugar
- 25g Cocoa powder, 3 Eggs and ½ cup Crème de Cassis
- Preheat the oven to 160c/140c fan and line a 20cm tin.
- Put the chocolate, butter, coffee granules and 125ml cold water into a pan and heat until all melted.
- Mix the flours, ground almonds, bicarb, sugars and cocoa powder in a large bowl, use your hands if needed to get rid of all the lumps.
- Beat the 3 eggs in another bowl and stir in the Crème de Cassis.
- Now pour the chocolate mixture and egg mixture into the flour and mix until just combined.
- Pour into your tin and bake for about 1 ½ hrs.
- 200g Dark chocolate, in small pieces, 284ml (1carton) double cream
- 2tbsp caster sugar, blackcurrant jam (or if you can’t find use a tin a blackcurrants drained and mashed)
- Chocolate curls for top and side.
- Heat the cream and sugar until just boiling, take off the heat and pour over the chocolate pieces, stir until the chocolate has melted.
- Cut the cake in half and fill with the blackcurrant jam with a few extra drops of Crème de Cassis added too and also a layer of the chocolate mixture. Cover the rest of the cake with remaining choc mixture and decorate with chocolate curls, either homemade as I have done here, or bought.