This recipe will make a single 6″ (15cm) sponge cake. All ingredients, except the double cream, should be room temperature.
Ingredients
- Margarine for greasing the cake tin
- 100g self-raising flour
- 105g caster sugar
- 20g 100% cocoa powder – NOT hot chocolate powder!
- 30g cocoa nibs
- Make sure these are small; you may have to put them in a food processor to bring the size down (but don’t powder them)
- 35g cooled espresso
- I make this in a Moka pot and let it sit until room temperature, otherwise make a cup of black coffee and pour in about 60ml when cool
- 65g plant-based Elmlea double cream (or another dairy alternative to double cream)
- 60g sunflower oil
- 1 large egg
Process
- Prepare a 6″ (15cm) cake tin (I prefer to use a springform tin) to ensure your cake doesn’t stick
- Lightly grease the inside with margarine. Cut a circle of non-stick baking parchment the size of the base of the tin and use it to line the bottom – the margarine on the bottom of the tin will keep the parchment in place. Dust the sides with some flour, making sure to knock off the excess
- Set oven to 160C fan assisted and put a shelf in the middle
- Sieve all dry ingredients into a bowl and whisk them to combine
- In a separate bowl whisk wet ingredients
- Add mixed dry ingredients to wet and mix until combined
- Pour into tin and cook for 40-45 minutes, until a skewer comes out clean
- Allow cake to cool for 30+ minutes in the tin before removing from tin
If you’re not using the cake on the day it is made, wrap it in clingfilm once it is out of the tin and put in the fridge. Double wrap in clingfilm if it is going in the freezer to make sure it doesn’t get freezer burn. Allow the cake to return to room temperature completely before decorating.
I always cut the top off the cake using a cake leveller before wrapping in clingfilm so that it is ready to decorate immediately.
Enjoy!
Amazon Associate Links
Most of the baking equipment I used can be found on Amazon, find them here
Ellebee's Bakes & Cakes 