Ingredients
- 175g butter, softened, plus extra for the tin
- 175g caster sugar
- 3 eggs
- 175g self-raising flour
- ½ tsp baking powder
- 50ml strong espresso, cooled
- 50g cocoa powder, sifted
- 50g Dark Chocolate 70% 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 70%, finely chopped
- a pinch chilli powder
- a pinch Flaky sea salt
Method
- 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.
- 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.