This is a deceptively delicious cake: it’s super soft and tastes quite sophisticated… and for some reason, it just seems to get better the longer it’s been out of the oven. We like to think of it as a snacking cake: you simply can't stop munching on it… pretty much every hour, on the hour.

Ingredients:

120ml hot coffee

50g cocoa powder

200g golden caster sugar

3 eggs

1 tbsp vanilla extract

175ml Honest Toil

100g plain flour

35g ground almonds

¼ tsp salt

½ tsp baking powder

To serve:

100ml double cream

A tablespoon of Honest Toil

Method:

Grease a 23cm cake tin with some Honest Toil and place a circle of baking paper at the bottom.

Pour the hot coffee over the cocoa in a small bowl, and mix until smooth.

In a bigger bowl, add your eggs, vanilla, sugar and olive oil, and whisk for a few minutes until yellow and frothy.

Pour in the coffee mix and continue whisking, then finally fold in the flours, salt and baking powder.

Pour into your tin and bake for 40 minutes, beginning to check 5 minutes before it’s done. Leave to cool completely.

Whisk your double cream until it’s holding its shape, then fold in the olive oil – you can start with a tablespoon and keep on increasing until the cream has a lovely flavour. Serve together. 

Adapted recipe by @clarkbar – with thanks.