When I showed my mum this cake, she said it looked like a ‘fruit basket’ so that’s what I’m calling it now. The picture shows a double-layer variation with buttercream icing in the middle but this recipe is for a single-layer cake.
Prep time 45 mins
Cook time 30 mins
180g butter, softened and cubed
180g caster sugar
25g black treacle
150g self-raising flour
25g almond flour
30g cocoa powder
1 tsp baking powder
200ml thickened cream
200g dark chocolate
Fresh fruit/berries for topping
22cm round cake tin
Preheat the oven to 150C (fan forced). Grease a 22cm round cake tin. I ended up not lining my cake tin with baking paper (as per usual) as the cake batter was quite thick and stuck to the paper, making it go out of alignment. My cake tin was non-stick as well so that helped too.
Cream the butter and sugar in a large bowl until light and fluffy. It’s important that your butter is softened beforehand or it won’t mix very well.
Beat in the eggs, one at a time until well mixed. Then add the black treacle and mix.
Gradually sift in the self-raising flour, baking powder, cocoa powder and almond flour into the bowl and mix into a smooth, thick batter.
Pour the batter into the prepared cake tin and level it out. Bake for 30-35 minutes or until a skewer in the centre comes out clean. The centre may cave in when cooled but that’s ok, you are going to fill this up with ganache and fruit anyway.
Meanwhile, make the ganache by melting the chocolate and thickened cream together in a pot on the stovetop. Stir constantly and make sure you use the lowest heat setting. When it is all mixed through, let it cool but remain warm enough to be easily poured.
When the cake is done, let it cool on a cooling rack before topping.
When the cake has cooled, place a plate underneath the cooling rack and pour the warm ganache over the cake. Spread the ganache all over the cake, including the sides (some might drip on to the plate).
Top with fresh fruit or berries and let the ganache set in the fridge for at least 30 minutes before serving.