How to make: chocolate & blackcurrant cordial cake




May & this first week of June have been all about fresh tarts & summer fruit galettes & I fully intend to keep this up.  However, I have had a longing for something chocolate even amidst this beautiful sunny weather, the buttercups in the fields, wild daisies springing up everywhere, early mornings  birdsong & sunset walks.   So came to being this summer infused chocolate cake.  The sweet tartness of blackcurrants pairs perfectly with a gooey, almost flourless, chocolate cake.  The cake itself is infused with blackcurrant cordial & topped with a chocolate & blackurrant buttercream icing. Luckily, I have a local supplier, Mr. Jeffares for my cordial & if I’m feeling extra summery I add a dash to a glass of prosecco or cava for a Kir Royale.



For the cake batter

  • 225g good quality dark chocolate
  • 225 grams butter 
  • 1 tbsp wholemeal flour
  • 1 tsp baking powder
  • tsp vanilla extract
  • 50 grams light brown sugar
  • 100g dark brown sugar 
  •  3 eggs 
  • 150 grams ground almonds
  • 100 grams chopped walnuts
  • 30ml blackcurrant cordial

For the buttercream icing:

  • 50g milk chocolate
  • 100g soft butter
  • 200g icing sugar (sifted)
  • 2-3 tbsp blackcurrant cordial

(If you have a skillet, you can make this recipe in the one pan.  Otherwise use a small saucepan for step 1 & then transfer to a mixing bowl).

Preheat your oven to 170°C.   Generously butter a 9inch cake tin.

  1. Break the chocolate into small pieces.  Place the broken chocolate & butter into a pan & melt over a low heat, stirring with a wooden spoon.
  2. Remove from the heat and while still warm, using a wooden spoon, stir in the vanilla extract & sugar.  This will take a few minutes to fully stir in.
  3. Leave to cool.  Beat your eggs well in a small bowl.
  4. Blitz your chopped walnuts in a food processor until it is half flour/half larger bits.
  5. Tip the eggs into the cooled chocolate mixture & stir in until fully combined.
  6. Add in the ground almonds & chopped walnuts about a third at a time & fold in using a spatula.
  7. Sift in your flour & baking soda & fold in using a spatula.
  8. Pour into your cake tin & bake for 30 minutes until set.
  9. Just before you take the cake out of the oven, bring the cordial to boil in a small saucepan.
  10. Take the cake out of the oven & using a fork or a skewer, pierce holes all over the cake and brush the cordial over the cake letting it soak in.
  11. Leave to cool a little before removing from the cake tin & leave to cool fully on a wire wrack.
  12. Wrap in parchment paper & leave to set & infuse for at least a few hours & preferably overnight.


  1. Break your chocolate into small pieces & place into a bain-marie to melt.  Stir gently with a wooden spoon.
  2. Using an electric beater, beat your butter until soft.  Beat in the sifted icing sugar a couple of tablespoons at a time until fully combined.
  3. Using a spatula, beat in the melted chocolate mixture.  Beat in the cordial to taste.  Spoon on top of the cake & smooth out using a spatula knife.

Finish by decorating with fresh fruit of your choice.  This cake keeps very well for about 4 days, just keep covered.





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