This is often made with a chocolate fudge topping that’s poured on while still warm, but that produces something more like a pudding than a cake for teatime – so I’ve gone for a chocolate ganache instead. Buttermilk gives a lovely tang.
Timings
Prep time: 20 minutes, plus cooling time
Cook time: 35 minutes
Serves
16 or more
Ingredients
For the cake
- 175g butter, at room temperature, plus extra for greasing
- 85g cocoa powder
- 2 tbsp brewed espresso
- 250g soft dark-brown sugar
- 185ml buttermilk
- 3 tsp vanilla extract
- 375g caster sugar
- 3 large eggs, beaten
- 300g plain flour
- 1¼ tsp bicarbonate of soda
For the ganache topping
- 150g plain chocolate
- 150g milk chocolate
- 250ml double cream
- chocolate chips, chunks or shavings, to decorate
Method
- Preheat the oven to 170C/160C fan/gas mark 3½. Butter a baking tin measuring 23 x 33cm and line the base with greaseproof paper.
- In a large bowl, mix the cocoa, coffee and brown sugar with 325ml boiling water and stir to dissolve. Allow to cool a little then add the buttermilk, mixing until everything is smooth. Add the vanilla.
- In an electric mixer, cream the butter with the caster sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition.
- Mix together the flour, bicarbonate of soda and ½ tsp salt. With the mixer on a very low speed, add the dry ingredients a couple of spoonfuls at a time, alternating with the chocolate liquid. Scrape down the sides of the bowl every so often.
- Pour the batter into the tin and bake for 25-30 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin, then turn out on to a wire rack.
- To make the ganache, chop both chocolates and put them in a mixer. Heat the cream until just under boiling, then pour over the chocolate. Leave for 2 minutes, then whisk until the chocolate has melted and the mixture is light, about 2 minutes. Leave to cool for 40 minutes.
- Spread the ganache over the cake. Sprinkle on the chocolate chips, chunks or shavings. Cut into squares as soon as it’s made, or as needed.