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
- 1 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.
- Break the chocolate into small pieces. Place the broken chocolate & butter into a pan & melt over a low heat, stirring with a wooden spoon.
- 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.
- Leave to cool. Beat your eggs well in a small bowl.
- Blitz your chopped walnuts in a food processor until it is half flour/half larger bits.
- Tip the eggs into the cooled chocolate mixture & stir in until fully combined.
- Add in the ground almonds & chopped walnuts about a third at a time & fold in using a spatula.
- Sift in your flour & baking soda & fold in using a spatula.
- Pour into your cake tin & bake for 30 minutes until set.
- Just before you take the cake out of the oven, bring the cordial to boil in a small saucepan.
- 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.
- Leave to cool a little before removing from the cake tin & leave to cool fully on a wire wrack.
- Wrap in parchment paper & leave to set & infuse for at least a few hours & preferably overnight.
- Break your chocolate into small pieces & place into a bain-marie to melt. Stir gently with a wooden spoon.
- 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.
- 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.