DEVIL’S CHOCOLATE CAKE

SERVES 10 PREP 15 MINS COOK 1 HOUR + COOLING

1 ½ cups plain flour 1 ½ cups firmly packed brown sugar ¹⁄ cup cocoa powder 3 1 ½ tsp bicarbonate of soda 1 ½ cups water ½ cup vegetable oil

1 tbsp vanilla extract 100g dark chocolate, grated 250g white chocolate, chopped ¹⁄ cup UHT cream 3 1 cup frozen mixed berries, thawed

1 Preheat oven to 160°C. Grease and line a 20cm springform pan.

2 Sift dry ingredients into a large bowl. Whisk in water, oil and vanilla. Fold in dark chocolate.

3 Spoon mixture into pan. Bake 1 hour or until a skewer inserted into the centre of the cake comes out with moist crumbs. Cool completely in pan.

4 To make ganache, in a heatproof bowl, over a saucepan of simmering water, combine white chocolate and cream. Stir until melted and smooth. Cool slightly.

5 Transfer cake to a serving plate. Top with ganache and berries.