A saviour when you run out of eggs or butter. It’s also dairy free (with a different topping) for those who are lactose intolerant.
Cake
Ingredients:
1 ½ cup flour
1/3 cup cocoa
½ tsp salt
1 tsp bicarb
1 cup sugar
½ cup oil
1 cup of strong coffee
2 tsp vanilla essence
2 Tbsp vinegar
Method:
Whisk together the flour, cocoa, salt, bicarb and sugar in a large bowl.
Whisk the oil, coffee and vanilla essence together separately.
Add the wet ingredients to the dry and mix together.
Add the vinegar last and mix.
Bake in an 8 inch square tin on 180 degrees celcius for 15 minutes if you want a gooey pudding like cake or 35 minutes if you want a dry cake.
Ganache
Ingredients:
120g chocolate
Fresh cream
½ tsp espresso powder
Method:
Melt the chocolate. Whisk in cold fresh cream, adding cream till you have your desired consistency, around ½ cup should be right.
Whisk in ½ tsp of espresso powder if desired.
Pour over cake and serve.