CHOCA-MOCHA CAKE

SERVES 8-10

● 30g cocoa powder

● 3 tsp instant coffee, heaped

● 175g self-raising flour, sifted

● 175g caster sugar

● 60ml semi-skimmed milk

● 60ml sunflower oil

● 1 egg

● 1 tsp vanilla extract

FOR THE ICING:

● 1 tsp instant coffee, heaped

● 130g icing sugar, sifted

PREP: Grease a 20cm-round, microwave-proof cake dish with butter and line the base with greaseproof paper.

START THE CLOCK: Mix the cocoa powder and coffee together in a small bowl and add 100ml boiling water. Stir vigorously until dissolved.

In a separate bowl, mix the flour and sugar. Add the coffee mixture, followed by the milk, oil, egg and vanilla extract. Beat to combine.

Pour the batter into the prepared cake dish and microwave on high for 4 to 5 minutes, checking throughout. You’ll know it’s ready when it’s risen and spongey (not wet) on top.

While the cake bakes, make the icing.

In a small bowl, add a splash of water to the teaspoon of instant coffee and mix to make a paste. Stir in the icing sugar, a little at a time, adding more water if you need to, until you have a smooth paste roughly the texture of thick cream.

When the cake is baked, carefully tip it out on to a cooling rack and immediately spread the icing over the top (or drizzle). You may want to put a plate underneath the rack as this bit can get messy.

If you like, sprinkle chopped walnuts, pecans or coffee beans around the edge of the cake for a pretty finish — do this before the icing sets so they stick.

You can serve it hot and gooey, as a stodgy pudding with ice cream, or wait until it cools and eat a slice with a cup of tea.

The cake will keep for 3 to4 days in an airtight tin.

TIP: A silicone cake mould tends to be best for this recipe, as it makes it easier to get the cake out without burning your hands.

If it is sticking, simply run a blunt knife around the inside edge to loosen it.