CHOCOLATE & BERRY CAKE
MAKES 1 CAKE / PREPARATION 15 MINUTES / COOKING 20-35 MINUTES
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.