INGREDIENTS
- 1 1/4 cup(1/2 pint) brewed espresso
- 4oz chocolate
- 4oz butter
- 9oz sugar
- 6oz flour
- 1tsp bicarbonate of soda
- ½ teaspoon ground cinnamon
- 1 teaspoon ground all-spice
- 1/4tsp salt
- 2 eggs
- 1 tsp vanilla
Chocolate Ganache
- 8oz chocolate
- ½ cup cream or yoghurt
PREPARATION
- Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 350F (180C) degrees.
- In microwave oven or double boiler over simmering water, melt chocolate. Add butter and sugar and blend together until melted and dissolved. Allow to cool.
- In a medium bowl combine flour bicarbonate, spices and salt.
- Add the eggs, one at a time, to the chocolate mixture beating well between each addition. Beat in the vanilla extract
- Slowly add the flour mixture and thoroughly combine. It will be a very wet mixture.
- Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 45 -60 mins (loaf pans will take less time).
- Transfer cake to a rack. Unmold after 15 minutes and let cool before pouring over ganache (just melt chocolate and stir in cream). Alternatively just dust with icing sugar if you like.