Cuisine - - EMMA BOYD -

100g but­ter, plus ex­tra for the tin ½ cup maple syrup or golden caster sugar 1 tea­spoon vanilla ex­tract 1 egg 1 tea­spoon bak­ing soda 1¼ cups milk of your choice (I used cow’s milk) ½ cup co­coa or raw ca­cao pow­der 1 cup spelt flour or white flour 1 tea­spoon bak­ing pow­der 1½ cups frozen berries (I used a mix of rasp­ber­ries and blue­ber­ries) 100g 70 per cent min­i­mum dark cho­co­late (I used 85 per cent) 4 ta­ble­spoons cream 1 ta­ble­spoon maple syrup freeze-dried rasp­ber­ries (op­tional)

Pre­heat the oven to 180°C and but­ter a 20cm ring tin. Put 50g but­ter in a saucepan and melt. Re­move from the heat and whisk in the maple syrup or sugar and the vanilla. Add the egg and whisk again for an­other minute.

Stir the bak­ing soda into the milk un­til dis­solved then pour into the but­ter mix­ture. Sift the ca­cao, flour and bak­ing pow­der into the but­ter mix­ture then whisk to­gether un­til com­bined. Pour into the tin, put in the oven and bake for 25 min­utes or un­til a skewer in­serted into the cake comes out clean. Re­move from the oven and leave to cool in the tin for 10 min­utes be­fore re­mov­ing to a cake rack to cool com­pletely.

Put the berries in a saucepan and cook un­til be­gin­ning to thicken then re­move from the heat and cool. Break the cho­co­late up into pieces, put in a heat­proof bowl and set over a saucepan of gen­tly sim­mer­ing wa­ter. Add the cream and maple syrup and heat gen­tly to melt and com­bine.

To make the frost­ing, cut the re­main­ing but­ter into cubes and soften slightly then beat in the bowl of an elec­tric mixer un­til light and fluffy. With the mixer run­ning, driz­zle in the cho­co­late mix­ture slowly, con­tin­u­ing to beat un­til light and fluffy.

Cut the cake in two and spread the berry mix­ture over the bot­tom half. Put the top back on and ice with the frost­ing be­fore sprin­kling over a hand­ful of freeze-dried rasp­ber­ries if de­sired.

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