- Boiling water – 250 ml
- Ground coffee – 20 gms
- Butter – 150 gms
- Dark chocolate – 100 gms
- Sugar - 150 gms
- Eggs – 3
- Vanilla essence – 2 tsp
- Plain flour – 250 gms
- Cocoa powder – 25 gms
- Baking soda – 1 tsp
- Baking powder – 2 tsp
- For fresh blueberry sauce
- Fresh blueberry – 300 gms
- Blueberry jam – 90 gms
- Water – 3 tsp
Method:-
Method for the sauce:
- Place blueberries, jam and water in blender or food processor. Blend or process until berries are lightly crushed. Keep aside. Method for the cake:
- Liner the base of a deep 20 cm round cake tin with parchment paper.
- Pour water over coffee ground in a plunger or jug. Leave for 5 minutes to steep. Plunge or strain coffee.
- Melt butter in a sauce pan large enough to mix all the ingredients. Remove from the heat.
- Mix in chocolate and coffee and stir to melt chocolate.
- Add sugar, eggs and vanilla essence. Beat well with a wooden spoon until combined.
- Sift in flour baking powder, baking soda and cocoa. Mix to combine.
- Pour the mixture into cake tin. Bake at 180° C for 45 minutes, or until cake springs bake when lightly touched.
- Leave in tin for 10 minutes before turning on to a cooling rack.
- Serve with fresh blueberry sauce.
