Dan Lepard's dark chocolate berry cake recipe

This dark chocolate cake gets a complex and impressive finish by mixing berry preserve into a simple icing. 100g unsalted butter, cold is fine 200g dark chocolate 50g golden syrup 50ml natural yoghurt 175g light soft brown sugar 3 tsp vanilla extract 4 large eggs 250g plain flour 3 tsp baking powder 50g cocoa 1 jar good-quality berry preserve (blackcurrant or raspberry, say) 150g icing sugar Cover the base and sides of a round, 20cm cake tin with nonstick baking paper or foil, and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4. In a pan, gently melt the butter, 125g chocolate and golden syrup. Remove from the heat and beat in, one by one, the yoghurt, sugar, vanilla and eggs, until smooth. Measure the flour, baking powder and cocoa into another bowl, and toss to combine. Sift this into the chocolate/butter mixture and whisk until smooth. Pour into the tin and bake for 50 minutes. To ice, melt 75g chocolate and beat in 75g of your chosen preserve. Add the icing sugar and beat with enough water to make a thick, creamy icing. Cut the cake in half horizontally, fill generously with more preserve, then reassemble and spread the icing over the top. • danlepard.com/guardian