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
Preheat the oven to 180°C, gas mark 4 and grease a bundt tin with melted butter.
Stir together the cocoa powder and coffee to form a paste. Leave to cool.
In a separate bowl, whisk the eggs and vanilla then pour in ¼ of the cooled coffee.
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.
Pour into the prepared tin. Bake for 45-60 minutes, or until a skewer inserted into the centre comes out clean.
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.
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.