DECADENT CHOCOLATE CAKE
Prep time 15 mins Baking time 1 hour Makes 1 large cake 175g flour 1 tsp baking powder 30g cacao powder 250g unsalted butter 200g dark chocolate 275ml strong brewed coffee 450g caster sugar 2 eggs 2 tsp vanilla essence FOR THE CHOCOLATE GANACHE 90g dark chocolate 80ml cream Chocolate flowers, to decorate Preheat the oven to 180°C. Grease a 25cm loose-based cake tin or a bundt tin and line with baking paper. In a large bowl sift together the flour, baking powder and cacao powder. Heat the butter, dark chocolate and coffee over a low heat until the chocolate melts. Add the caster sugar and stir until dissolved. Remove from the heat and pour into a mixing bowl. Add the dry ingredients, then the eggs and vanilla essence. Whisk together then pour into the tin and bake for 1 hour. To make the ganache, add the dark chocolate and cream to a pan. Stir over a low heat until melted. Cover and chill for 1 hour or until thick. Allow the cake to cool down before removing from the tin. When cool, drizzle with the ganache. Serve decorated with chocolate flowers.
To make chocolate flowers, melt 90g white or dark chocolate then pour on to a baking tray lined with baking paper. Spread the chocolate out and leave to set. Use flower-shaped cutters to stamp out shapes from the chocolate. Place on a tray lined with baking paper and chill until ready to use.