Chocolate Thyme Cake With Mixed Berry Compote

• 2 oz dark chocolate, broken into pieces
• 1 1/4 cups all purpose flour
• 1/4 cup cocoa powder
• 2 tsp baking powder
• 1 cup + 1 tbsp sugar
• 4 sprigs fresh thyme, 1 sprig left whole, remainder finely chopped
• 1/3 cup olive oil
• 2 tbsp light corn syrup
• 1 1/2 cups cherry juice
• 1 tbsp cornstarch
• 1 cup raspberries
• 1 cup blackberries
• 1 cup blueberries
• 1 cup blackcurrants
• None None edible flowers, to decorate (optional)

1. Melt the chocolate in a double boiler. In another bowl, mix the flour, cocoa, baking powder, 1 cup sugar, chopped thyme and a pinch of salt. Beat in the oil and 1 3/4 cups water with the whisk of an electric mixer. Stir in the melted chocolate and corn syrup. Allow to rest for 30 mins.
2. Preheat the oven to 325u0b0F. Grease a 6 inch springform pan and sprinkle with flour. Stir the batter, spoon into the pan and smooth out. Bake for 35 mins, or until a skewer comes out clean. Allow to cool.
3. In a saucepan, bring 1 1/4 cups cherry juice and the whole thyme sprig to a boil. In a small bowl, mix the cornstarch, 1 tbsp sugar and 1/4 cup cherry juice until smooth. Stir into the hot juice, bring back to a boil and simmer for 1 min, stirring constantly. Remove from the heat and remove the thyme sprig. Stir in the fruit and allow to cool.
4. Turn the cake out of the pan and spoon the fruit over the top. Garnish with edible flowers, if using.

chocolate, flour, cocoa powder, baking powder, thyme, olive oil, corn syrup, cherry juice, cornstarch, raspberries, blackberries, blueberries, blackcurrants, edible flowers

Taken from recipes-plus.com/api/v2.0/recipes/22010 (may not work)