The combination of dark chocolate and tart juicy raspberries is a match made in heaven. Created for Divine by chef Alan Coxon.
For the Cake
- 200g Divine 70% Dark Chocolate
- 200g unsalted butter cut in pieces
- 125 ml strong espresso style Fairtrade coffee
- 85g self-raising flour
- 85g plain flour
- 1/4 tsp baking powder
- 200g Fairtrade dark moist muscovado sugar
- 200g Fairtrade golden caster sugar
- 25g Divine Cocoa Powder
- 3 medium free range eggs
- 1 tsp Natural Yoghurt
- 4 tablespoons grated Divine 70% Dark Chocolate to decorate
- butter for greasing
- Whenever melting chocolate always take care not to overheat as this can damage your recipe, remember chocolate melts in your mouth, so any hotter is pointless!
Preheat the oven to 160°C/gas 3.
Butter a 20cm round cake tin (7.5cm deep) and line the base.
- Break the Divine 70% Dark Chocolate into pieces and place into a Pyrex/heatproof bowl and sit on top of a pan half filled with hot water, (ensuring that the water does not touch the base of the bowl).
- Add the butter, the warm coffee and heat everything together gently in the double boiler just until everything is melted taking care not to overheat.
- (Alternatively place everything together in a bowl and melt in the microwave on medium for approx about 4 minutes, stirring every 2 mins.)
- While the chocolate is melting, mix the two flours, baking powder, sugars and cocoa in a big bowl, mixing together or pass through a large sieve to evenly distribute the ingredients together. In a separate bowl, beat the eggs and stir in the natural yoghurt.
- Now pour both the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. (Do not over-beat or over handle).
- Pour this into the tin and tap the tin gently for an even surface and the removal of any air bubbles trapped in the mix.
- Bake for 1.5hrs and check the cake, insert a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a little). Leave to cool in the tin (don't worry if it dips slightly) then turn out onto a wire rack to cool completely. When the cake is cold, cut it horizontally into three.
To make the Ganache
- Chop the Divine 70% Dark Chocolate into small pieces and place into a bowl.
- Place the cream into a pan, add the sugar, and heat until it is about to boil and remove from heat. Pour the cream over chocolate and stir until the chocolate has melted and the mixture is smooth, then add the raspberries, breaking them up a little before leaving it to cool slightly.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate.
- The cake keeps moist and gooey for 3-4 days.