This rich, fudgy dark chocolate loaf cake is infused with espresso and topped with a creamy ganache plus a sprinkle of chilli flakes for a subtle spicy kick
Ingredients
- 175g butter, softened, plus extra for the tin
- 175g golden caster sugar
- 3 eggs
- 175g self-raising flour
- ½ tsp baking powder
- 50ml strong espresso, cooled
- 50g cocoa powder, sifted
- 50g dark chocolate (at least 70% cocoa solids), cut or broken into small pieces
- ½ tsp dried chilli flakes, plus extra to serve
GANACHE
- 100g double cream
- 1 tsp espresso or instant coffee powder
- 100g dark chocolate, finely chopped
- a pinch chilli powder
- a pinch sea salt flakes, (optional)
Method
- STEP 1
Heat the oven to 160C/fan 140C/gas 3. Butter a 900g loaf tin and line with a long strip of baking paper, leaving the ends overhanging (this will help you remove the loaf later). Whisk together the butter and sugar with an electric whisk until pale, then add the eggs, one at a time, beating well between each addition. Fold in the flour, baking powder, espresso, cocoa, chocolate chunks and chilli flakes. Scrape the batter into the tin and bake for 50-55 minutes or until a skewer inserted into the middle comes out clean. Cool in the tin.
- STEP 2
For the ganache, heat the cream in a small pan with the espresso over a low heat until just steaming. Tip the chocolate into a heatproof bowl, pour over the warm cream mixture and let it stand for 30 seconds. Mix until smooth and glossy. Stir in the chilli powder, taste and add a pinch more, if you like. Cool until thick but still spoonable, then spoon over the cake, letting some ganache drip down the sides. Leave to set for 15 minutes, scatter with a few more chilli flakes and a pinch of sea salt flakes, if using, then slice.
