To make this delicious autumnal cake you will need:
330g plain flour
112g cocoa powder
110g butter (melted)
1 tablespoon bicarbonate of soda
1 and 1/2 teaspoons baking powder
1 teaspoon vanilla essence
50 ml freshly brewed coffee
100g frozen red fruits (blended til smooth)
150g whole fresh blackberries
1 20cm x 20cm cake tin - greased and linned
Preheat your oven to 170 degrees.
Begin by mixing the dry ingredients (flour, sugar, cocoa, bicarb of soda, baking powder) together in a big bowl (this makes quite a large cake so there will be a lot of mixture).
Next add the eggs one by one, ensuring that each egg is combined before adding the next. Also add in the yoghurt, blended frozen fruit, vanilla essence, coffee and melted butter. Your mixture should be deliciously smooth and chocolatey and look a bit like this:
Next very gently fold in your blackberries without squashing them and pour all the mixture into your linned tin. I used a silicone tin (which I wouldn't recommend!) and because they do not heat up as much as a metal tin cakes take ages to cook in them. I let my cake cook for about 1 hour and 20 minutes, if you are using a metal tin then begin checking whether the cake is done (by inserting a skewer into the center and checking it is clean when you pull it out) at about 50 minutes.
Once the cake is baked then turn it out onto a cooling wire and allow to cool completely before cutting into squares.
If you fancy more autumny bakes they try this sticky ginger traybake and don't forget for the love of baking now has its own twitter account so give it a follow for lots of cakey updates.
Happy baking xxx