When Linda serves afternoon tea to visitors at Havoc, this favourite recipe is usually on the menu.

Ingredients

• 150 grams butter, softened
• 1 cup lightly packed brown sugar
• 3 eggs, beaten
• 1 tablespoon golden syrup
• 1½ cups flour
• 3 tablespoons cocoa
• 2 teaspoons baking powder
• ½ cup plain unsweetened yoghurt
• 1 cup blueberries, fresh or frozen and defrosted
• Chocolate glaze
• 150 grams dark chocolate
• ½ cup cream

Method

1. Preheat the oven to 180ºC. Lightly grease and line the base of a 20-cm round cake tin.
2. Cream the butter and sugar until light and fluffy. Beat in the eggs, a little at a time, and add the golden syrup. Sift the flour, cocoa and baking powder together and fold into the batter alternately with the yoghurt. Lastly fold in the berries and transfer to the prepared cake tin.
3. Bake in the preheated oven for 50-60 minutes or until a cake skewer inserted comes out clean. Allow the cake to rest in the tin for 10 minutes before turning out on a cake rack to cool. Serve dusted with icing sugar and accompany with yoghurt or lashings of whipped cream, or coat with Chocolate Glaze.
4. Chocolate Glaze
5. Melt the chocolate with the cream in the microwave and allow to cool. Place the cold cake on a rack over a tray and pour the glaze over the cake. The glaze will set firmly after about an hour, depending on the temperature of the room. Refrigerate to hasten this process, if wished.

Cooks Tips

- Always allow a freshly baked cake to stand for 10 minutes before turning out, so it doesn't fall to pieces. The exception to this is a sponge cake, which needs to be turned out immediately.