Ingredients

Method

• 250 g butter, cubed
• 300 g 70% dark chocolate, chopped
• 2 T good-quality cocoa, sifted
• 1⁄2 cup milk
• 2 T espresso
• 6 free-range eggs
• 200 g caster sugar
• 80 g brown sugar
• 140 g flour
For the topping:
• 80 g milk chocolate, melted
• 80 g 70% dark chocolate, melted
• 80 g white chocolate, melted

Method

Ingredients

1. Preheat the oven to 160°C. Line a 22 cm nonstick springform cake tin with baking paper.

2. Melt the butter and chocolate in a saucepan over a low heat, then add the cocoa and milk and heat through. Add the espresso. Allow to cool slightly.

3. Beat the eggs and sugar together for 12 minutes, or until pale and creamy. Add the chocolate mixture and mix until combined. Gradually add the flour and slowly mix until combined.

4. Spoon the mixture into the cake tin and bake for 1 hour. The cake should be firm to the touch. If you test it with a skewer, it will not be clean as it is for a sponge cake. Allow to cool in the tin, then remove and allow to cool completely.

5. Carefully spoon over the melted chocolates to create a marbled effect just before serving.

 Find more cake recipes here. 

Photography: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Cheri Kustner