MAKES 1 X 20CM CAKE
STEP 1
150g diced unsalted butter plus extra for the tin
200g plain flour
150g dark chocolate (about 70 per cent cocoa) broken up
125ml whole milk
1 tsp vanilla bean paste
25g dark muscovado sugar
3 medium eggs
150g Greek yoghurt (for example Total full-fat)
STEP 2
40g cocoa sifted
1 rounded tsp bicarbonate of soda sifted
150g golden caster sugar
FROSTING
250g milk chocolate broken up
40g unsalted butter diced
60g cocoa
120ml whole milk plus
1 tbsp extra
2 tbsp runny honey
1 tsp vanilla bean paste dark or white chocolate shavings to decorate
- Preheat the oven to 190C/170C fan/gas 5 and butter a 24cm nonstick bundt ring or equivalent. Place the step 1 ingredients apart from the eggs and yoghurt in a large bowl. Set this over a pan containing a little simmering water on a gentle heat and stir the ingredients together to a smooth, thin cream. Remove from the heat and whisk in the eggs and yoghurt.
- In another large bowl stir together the step 2 ingredients, then pour over the chocolate cream mixture and beat until smooth. Transfer to the prepared tin and bake for 30-40 minutes until set and a skewer inserted at the centre comes out clean. Invert the tin on to a wire rack and allow the cake to cool completely in the tin before removing it.
- For the frosting, gently melt the chocolate and butter in a large bowl set over a small pan containing a little simmering water, stirring until smooth. At the same time combine the cocoa, 120ml milk and honey in a small nonstick pan and heat almost to boiling point, giving it an occasional whisk. Strain this into the bowl with the melted chocolate and whisk to a thick, glossy icing, then whisk in the vanilla and final tablespoon of milk.
- Generously trickle the frosting over the crown of the cake, smoothing it towards the edges so that it trickles down. Leave to cool for 10 minutes, then scatter the chocolate shavings over the top and set aside for 30 minutes. Ideally serve within a few hours while the frosting is gooey. It will still be soft and fudgy the following day, but avoid chilling. Store loosely covered with clingfilm.
PERFECT PAIRING
Black Tea with Vanilla by Pure Leaf, £3.99 for 16 tea bags, pureleaf.com
Advertisement