Recipe details
Ingredients
For the cake:
150g plain flour
155g caster sugar
85g light brown sugar
85ml vegetable oil
2 eggs
135ml sour cream
1 tsp vanilla extract
60g cocoa powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
100ml milk, gently heated with a tsp instant coffee powder
For the frosting:
85g softened butter
200g icing sugar
135g dark chocolate, finely chopped
90mls double cream
Instructions
Pre heat the oven to 180c and line a 7" tin with parchment
Beat both sugars, the oil and the eggs for 3 minutes in a standing mixer. Add the sour cream and vanilla until combined. Add the warmed coffee milk to the batter and stir well, be careful not to over mix. pour into the prepared tin and bake for 35-45 minutes, or until a skewer comes out clean. leave to cool completely.
Once cooled, prepare the frosting. Beat the butter and sugar until light and fluffy. In a heatproof bowl add the finely chopped chocolate and cream and heat for 15-30 seconds at a time until melted. slowly add the icing and beat at a medium speed until smooth and silky. frost your cake with generous swirls and finish off with chocolate shavings . . . and good company!
A single layer of rich, decadent chocolate sponge with a subtle hint of coffee for added richness . . . topped with indulgent chocolate frosting, irresistibly swirled and topped with a sprinkle of sea salt. Best part of all - it can be made in one bowl so less washing up . . . WIN.
