Prep 15min Cooking time: 50 min Serves 8
150g (1 cup) The Kind Harvest Co. Self Raising Flour
270g (1 1/3 cups, rmly packed) brown sugar
185ml (3/4 cup) milk
125g butter, cubed
50g (1/2 cup) cocoa powder
1/4 teaspoon bicarbonate of soda
2 tablespoons plain our
3 eggs, lightly whisked
Melted butter, to grease
200g dark chocolate, chopped
2/3 cup thickened creamYour choice of berries on top
Preheat oven to 160°C (140°C fan forced). Grease a square, 19cm (base measurement) cake pan. Line the base and sides of the pan with non-stick baking paper.
Place the sugar, milk and butter in a large saucepan. Use a fine sieve to sift the cocoa and bicarbonate of soda over the mixture. Place the pan over medium-low heat and use a whisk to stir until the mixture is smooth (don't boil the mixture). Remove the pan from the heat and set aside for 5 minutes to cool slightly.
Use a sieve to sift half of each the self-raising and plain flours into the pan. Use the whisk to stir until the mixture is smooth. Repeat with the remaining flours. Add the eggs and continue to stir until well combined.
Pour the mixture into the prepared cake pan and gently tap the pan on a bench to release any large air bubbles. Bake in preheated oven for 45-55 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 2 minutes before turning onto a wire rack. Set aside for 1 3/4 hours or until completely cool.
Meanwhile, make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread. Spread over cake. Serve with your choice of berries. Stand for 10 minutes or until ganache is set.