Chocolate and blackcurrant is a classic flavour combination. Use to fill a chocolate sponge cake for an indulgent and sophisticated double-chocolate tea-time treat. Decorate with raspberries for an elegant dessert. If you like your cake extra fruity, try layering the sponge cake with butter cream and blackcurrant jam …
- 100g dark chocolate
- 200g butter
- 400g icing sugar
- 5 tbsp cocoa powder
- 2 tbsp Organic Blackcurrant Spirit
- Fresh raspberries, to serve
Put the chocolate in a heatproof bowl over a pan of barely simmering water. Stir until melted.
Beat together the butter and icing sugar until smooth. Sift in the cocoa powder and pour in the melted chocolate. A pinch of salt and the Blackcurrant Spirit, then mix again until smooth.
Fill your chocolate cake with the buttercream, and decorate with raspberries.
