Toasted Almond & Blackcurrant Chocolate Cake

Boasting the perfect balance of sweet, soft and fragrant, this toasted almond and blackcurrant chocolate cake is surprisingly light to eat. It’s a simple recipe, but because of its glittering chocolate drizzle and Bundt tin form, this makes it extraordinarily pretty. It’s those lovely little touches that make all the difference, don’t you think?

*Any type of berries would work well. You can use frozen, just allow to thaw before using.

To prepare the ganache:

Will keep for 3-4 days in an airtight container.