vegetable oil, for greasing
55g dark chocolate (70% cocoa solids)
55g unsalted butter, diced
2 tbsp cocoa powder
170g light brown soft sugar
140ml strong hot coffee
70ml whole milk
1 tsp vanilla extract
1 large egg
2 large egg yolks
140g self raising flour
¼ tsp salt
Bronze crunch, to decorate (optional)
For the Coffee and Cardamom Ganash
100ml double cream
½ tsp espresso instant coffee
½ tsp ground cardamom (finely crushed seeds from about 6 pods)
1 heaped tsp light brown soft sugar
60g dark chocolate (70% cocoa solids), roughly chopped
1. Preheat the oven to 180˚C, gas mark 4; lightly grease a 6-hole mini bundt tin (a spray oil works well). Put the chocolate and butter in a bowl set over a pan of simmering water and heat until melted, stirring occasionally. Take off the heat and set aside briefly.
2. Tip the cocoa and sugar into a large bowl and pour over the coffee, stirring to dissolve. Add the milk, vanilla, egg and yolks and whisk to combine. Pour in the chocolate mixture and combine. Add the flour and salt and whisk together to mix. Pour the batter into the holes of the bundt tin and bake for 15-17 minutes or until they spring back to the touch. Cool in the tin for 5 minutes before carefully inverting onto a wire rack to cool completely.
3. For the ganache, put the cream, coffee, cardamom and light brown sugar in a small saucepan and bring to a simmer. Pour the hot cream mixture over the chocolate, set aside for a couple of minutes, then stir to form a silky smooth ganache. While still warm, pour the ganache over the cooled cakes, allowing it to drip down the sides. Sprinkle with bronze crunch, if liked.
Recipe by Ed Kimber / photo by Nassima Rothacker, recipe and image courtesy of Waitrose & Partners Food