Moist, intensely flavoured chocolate cakes are a favourite of mine and I'm always experimenting with different mixtures. I am really pleased with this one.
The hint of acidity from the coffee combined with the smooth moist texture and rich chocolate flavour is outstandingly good.
The cake cuts beautifully. Serve it plain or top with the smooth blackberry chocolate glaze. Summer berries have a luscious affinity with chocolate, particularly raspberries.
These would make a delicious accompaniment topped with a spoonful of cream or yoghurt
Black devil chocolate cake
Serves 12
¾ cup extra-strong black coffee
60g butter, softened
230g brown sugar
2 eggs, size 6
200g plain flour
60g cocoa powder
1 ¼ tsp baking soda
¾ cup plain yoghurt
2 tsp vanilla essence
Blackberry chocolate glaze:
½ cup seedless blackberry jam
1 Tbsp water
30g chocolate chips
30g cocoa powder
4 Tbsp icing sugar
Cake:
Line a deep 20cm round cake tin with baking paper and lightly oil the sides.
Make the coffee and set aside to cool.
Beat the softened butter, sugar and eggs together until thick and creamy. The mixture will curdle but this does not matter. Add the cooled coffee, yoghurt and vanilla essence.
Sift the flour, cocoa powder and baking soda together. Add the liquid ingredients to the sifted dry ingredients and mix together until well combined.
Spoon into the prepared cake tin, smooth the top and bake in an oven preheated to 180degC for 45-55 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes.
Slide a knife between the side of the tin and the cake to loosen it. Invert the cake on to a wire rack and peel off the baking paper. Leave the cake upside down to decorate.
This cake lasts well for up to three days in the fridge or it can be frozen. Bring to room temperature to serve.
Blackberry chocolate glaze:
In a small saucepan combine the jam, water, chocolate chips and cocoa powder and bring to the boil over a low heat, stirring, and cook until smooth, about one minute. Add the icing sugar and mix well. Set aside to cool a little, about 5 minutes.
Pour the glaze on top of the cake, letting it drip down the sides. Allow to rest for at least 20 minutes before serving.
