Ingredients
150ml/¼pt sunflower oil, plus extra for the tin
100g/4oz dark chocolate, broken into chunks
200g/7oz self-raising flour
200g/7oz light muscovado sugar
6 tbsp cocoa powder
100ml/3½fl oz soured cream
2 large eggs
1 tsp vanilla extract
1 tbsp instant coffee, dissolved in 1 tbsp hot water
1 Cadbury Flake, crumbled, to decorate
FOR THE ICING
100g/4oz butter, softened
85g/3oz icing sugar
50g/2oz cocoa powder, sifted
1-2 tbsp milk
Method
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Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.
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Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.
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To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.
Per Slice (10)
532 kcals, protein 7g, carbs 51g, fat 33g, sat fat 13g, fibre 4g, sugar 35g, salt 0.8g
PER SLICE
532 kcals, protein 7g, carbs 51g, fat 33g, sat fat 13g, fibre 4g, sugar 35g, salt 0.8g
