225g (8 oz) butter
225g (8 oz) dark chocolate about 60% cocoa solids
140g (5 oz) cold water
1 tsp coffee granules
225g (8 oz) light muscovado sugar
225g (8 oz) white sugar
80g (3 oz) natural yogurt
3 medium eggs & 1 yolk
125g (4 oz) self-raising flour
125g (4 oz) plain flour
1⁄4 tsp bicarbonate of soda
60g (2 oz) cocoa powder
Preheat oven to 170C / 150C fan/ Gas 3½.
Line an 8" cake tin.
Melt chocolate, butter, coffee granules, sugar & water in a pan over a low heat - as soon as the chocolate has melted take the pan off the heat - if you stick your finger into the mixture, it should feel only slightly warm.
Beat the eggs & yogurt together and add to the mixture. Fold in the flour, bicarb and cocoa powder - the mixture will be very runny, this is normal.
Bake for 1 hr 30 mins.
Coat the cake with melted apricot jam and pour the rest of the ganache over the cake, smoothing it with a palette knife, decorate with chocolate curls.
This a very rich and moist cake which is perfect for celebration cakes.
A little goes a long way mind …..
This recipe also makes 24 rich, dark cupcakes - Thanks to Becky James for discovering this.
(use all self-raising flour instead of part plain for these cupcakes)
Top tip -
Place a chopping board on top of your cakes when they come out of the oven for a neat flat top - leave it there for just a few minutes and then take them out of the tin - cool as normal.