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“This is the simplest cake ever. It’s made with oil and hot water and is also the moistest chocolate cake out there. It literally never dries out, even if you leave it out!” says Nadiya Hussain. “The intense coffee flavour makes it extra special.”
Espresso Chocolate Cake
Serves:4 (makes 12 slices)
Preparation time:35 minutes | Baking time: 55 minutes | Cooling time: 15 minutes
Ingredients:
For the cake:
Oil, for greasing
225 g all-purpose flour, sifted
350 g powdered sugar
85 g cocoa powder
1½ teaspoon baking powder
1½ teaspoon baking soda
250 ml whole milk
2 medium eggs, lightly beaten
125 ml of olive oil
250 ml of boiling water
3 tablespoons of coffee beans
For the ganache:
250 g dark chocolate (70%), chopped
200 ml of boiling water
1 tablespoon of coffee beans
100 g grated milk chocolate to serve
Method:
1. We start by preheating the oven to 170ºC and we line and grease a 20-centimeter round mold. We set it aside and start making the cake batter, which is very quick.
2. Place the flour in a large bowl along with the icing sugar, cocoa powder, baking powder and baking soda. Whisk everything together until all the dry ingredients are combined.
3. Make a well in the centre and pour in the milk. Then, add the eggs and olive oil and beat until a thick batter forms. Add the boiling water along with the coffee and mix everything together. You will have a very liquid cake batter.
4. Pour the mixture into the prepared tin and bake on the middle rack for 55 minutes to an hour until a toothpick inserted in the centre comes out clean and the cake comes away from the edges. Remove from the oven and allow to cool completely in the tin.
5. Prepare the ganache by placing the dark chocolate in a bowl. Pour in the boiling water and sprinkle in the coffee beans. Mix until the chocolate has melted and you have a smooth ganache. To make it faster and for it to be ultra-smooth, you can mix it with a hand blender.
6. Pour the ganache over the entire cake and spread it evenly. Sprinkle the grated milk chocolate on top, then place it in the refrigerator and let it cool completely so the ganache can set.
7. Remove from the mold, place on a serving platter and cut into wedges to enjoy.
Tip: Adding coffee to chocolate enhances the cocoa flavor. But if you want to make it for kids, you can eliminate the coffee altogether and make it as pure chocolate or experiment with extracts, such as vanilla, mint, orange, etc.
Recipe from 'Cook Once, Eat Twice' by Nadiya Hussain (Penguin Michael Joseph, £28).
