This moist, delicious boysenberry and chocolate cake will be an instant hit with all my black forest chocolate fans.
The chocolate ganache and the slightly tart flavour of the boysenberries keep everything balanced, which will have you returning for another slice.
Eat as a dessert or afternoon coffee cake with family and friends.
2 cups of plain all-purpose flour
2 cups of brown sugar
3/4 cup of cocoa powder
1 1/2 tsp of baking soda
1 tsp salt
One double shot of espresso or 1 tsp of espresso powder
1 cup of milk
1/2 cup of sunflower oil
Two large eggs
2 tsp of vanilla extract
1 cup of boiling water
1/3 cup of pure cream
100gms of Nestle plaistowe dark chocolate
1 tin of Watties boysenberries
Put all dry ingredients into a mixing bowl and mix with a whisk.
Add all the wet ingredients, including the boiling water, and mix with a whisk carefully.
Place ingredients into a lined baking tin.
Bake on 180 degrees for 40 minutes
Once the cake is cooked, place it on a cooling rack.
Remove the cake from the tin, cut it in half, drain boysenberries and spread over the bottom half of the cake.
Place the top half on top of the bottom half.
Put chocolate and cream into a microwave-safe bowl and microwave for 1 minute on high.
Once the chocolate is melted, stir until you have a smooth and glossy ganache.
Pour ganache over the top half of your cake and smooth with an icing spatula.