Double chocolate and mixed berry bundt cake

Serves: 12 Prepare & Cook:


  • 425g unsalted butter, plus melted butter for greasing
  • 120g cocoa powder
  • 260ml freshly brewed spinneysFOOD Ground Italian Dark Roast Coffee
  • 5 spinneysFOOD Free Range Eggs
  • 1 tbsp vanilla essence
  • 430g spinneysFOOD All-Purpose Flour
  • 560g spinneysFOOD Caster Sugar
  • 1 tbsp bicarbonate of soda
  • 170g mixed berries, plus extra to decorate
  • 150g milk chocolate, roughly chopped
  • 150ml double cream


  1. Preheat the oven to 180°C, gas mark 4 and grease a bundt tin with melted butter.
  2. Stir together the cocoa powder and coffee to form a paste. Leave to cool.
  3. In a separate bowl, whisk the eggs and vanilla then pour in ¼ of the cooled coffee.
  4. Put the flour, sugar, bicarbonate of soda, butter and 1 tbsp salt in a large bowl. Use an electric whisk to mix together until gravel- like. Gradually pour in the remaining coffee mix, a third at a time and scraping the bowl each time, until the cake batter is evenly mixed. Gently stir in the berries.
  5. Pour into the prepared tin. Bake for 45-60 minutes, or until a skewer inserted into the centre comes out clean.
  6. Meanwhile, put the chocolate in a large bowl. Heat the cream in a pan until just simmering then pour over the chocolate. Leave to melt for 5 minutes then whisk until the chocolate has melted. Transfer to the fridge – the ganache will thicken as it cools.
  7. Remove the cake from the oven, cool in the tin for 10 minutes then gently invert onto a wire rack to cool completely. Drizzle with the ganache and decorate with berries.

Top Tip

You can make this ahead of time – it will keep for three days