- 170g self-raising flour
- ¼ tsp baking soda
- 200g brown sugar
- 180g castor sugar
- 25g cocoa powder
- 3 medium free-range eggs
- 5 tbsp (75ml) plain unsweetened yoghurt
- 200g Whittaker’s Fairtrade Dark Ghana Chocolate
- 200g butter, cut into pieces
- 1 tbsp Scarborough Fair instant coffee
- 100g Whittaker’s Fairtrade Dark Ghana chocolate
- 110ml thickened cream
- 1 tbsp castor sugar
For the cake:
1. Grease a 22cm round cake tin (7.5cm deep) and line the base and sides with baking paper. Preheat the oven to fan 140C/conventional 160C.
2. Place 72% chocolate and chopped up butter into a heavy-based saucepan.
3. Mix the instant coffee with 125 ml of lukewarm water and place into pan with the chocolate and butter.
4. Warm through until everything is just melted (be careful not to overheat, long and slow).
5. Meanwhile in a large mixing bowl add all your dry ingredients, self-raising flour, baking soda, brown sugar, castor sugar and cocoa powder, mix to separate any lumps.
6. Beat the eggs and yoghurt together in a separate little bowl and add to dry ingredients along with melted chocolate mixture and mix. This will produce a runny consistency.
7. Pour this into the tin and bake for 40 minutes. To check it is cooked push a skewer into the centre and if it comes out clean it is cooked. Leave to cool in the tin then turn out onto a wire rack to cool completely. When the cake is cold either dust with icing sugar and serve with a dollop of whipped cream or yoghurt.
For the ganache:
1. Place the dark chocolate into a heatproof bowl. Heat the thickened cream and sugar in a pot until nearly boiling.
2. Take off the heat and pour over the chocolate and mix until smooth. Pour over the top of the cake.