Cut ‘n’ come again espresso cake

This is the simplest of cakes. Made with oil and hot water, it’s also the moistest chocolate espresso cake ever – it literally never dries out, even when left out! The intense coffee flavour makes it super special.

You will need a 20cm/8in deep round cake tin for this recipe.

Ingredients

For the cake

• 225g/8oz plain flour, sifted
• 350g/12oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 250ml/9fl oz full-fat milk
• 2 free-range eggs, lightly beaten
• 125ml/4fl oz olive oil, plus extra for greasing
• 250ml/9fl oz boiling water
• 3 tbsp coffee granules

For the ganache

• 200ml/7fl oz boiling water
• 1 tbsp coffee granules
• 250g/9oz dark chocolate, minimum 70% cocoa solids, chopped
• 100g/3½oz milk chocolate shavings, to decorate

Method for espresso cake

1. Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin.

2. Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl.

3. Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter.

4. Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter.

5. Pour the batter into the tin and bake on the middle shelf for 55 minutes–1 hour, until a skewer inserted comes out clean and the cake is coming away from the edges. Leave to cool in the tin completely.

6. Once cooled, remove the cake from the tin and flip upside down onto a serving plate, so the flat side is on the top.

7. To make the ganache, mix the boiling water and the coffee granules. Place the chocolate in a bowl and pour over the coffee. Mix until the chocolate has melted into a smooth ganache. To make it more quickly and for an ultra-smooth result, mix using a stick blender. Set aside until thickened, then pour the ganache all over the cake and spread evenly.

8. Sprinkle over the chocolate shavings, then pop into the fridge and leave to chill completely to set the ganache. Take out of the tin, place on a serving dish and cut into slices to enjoy.

Cut ‘n’ come again espresso cake