CHOCOLATE GANACHE & BLACKBERRY BUNDT CAKE

Serves 12

250g plain flour

65g Dutch-processed

cocoa powder

3 tsp baking powder, 170g unsalted butter,

at room temperature 225g brown sugar 2 large eggs, at room

temperature

400ml full-cream milk 250g fresh blackberries,

or berries of your choice

Chocolate ganache

150ml thickened cream

150g dark cooking chocolate

(70% cocoa), roughly chopped

1. Preheat the oven to 160°C. Generously spray a classic-sized bundt tin with a non-stick cooking spray. Sift the flour, cocoa powder and baking powder into a bowl.

2. In a stand mixer fitted with the whisk attachment, beat the butter and sugar until pale and fluffy. Add the eggs and beat until combined. Alternately, add the milk and dry ingredients and mix until combined. Spoon the batter into the prepared tin.

3. Bake for 50 minutes, or until a skewer inserted in the cake comes out clean. Cool in its tin on a wire rack. (Warning: do not attempt to remove the cake from the tin until it has completely cooled, or you might end up with a hot mess.) Once the cake has cooled, make the ganache.

4. To make the ganache, heat the cream in a small saucepan until it begins to simmer. Remove from the heat and then add the chocolate. Leave it to melt for 2–3 minutes, then whisk until smooth.

5. Carefully remove the cake from the tin and place it on a platter. Pour the ganache over the cake and let it run down the sides, following the shape of the bundt.

6. Arrange the blackberries on top of the cake and serve. Store leftovers in an airtight container at room temperature for 2–3 days.