No whisking is needed in this all-in-one cake! Just pour everything into a food processor and it's done - it couldn't be easier.
The icing couldn't be easier either, melt everything over a bain-marie and leave it to cool. Simple!
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Yields:
10 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 40 mins
Cal/Serv:
562
Ingredients
For the cake
225 g unsalted butter, chopped, plus extra to grease
175 g self-raising flour
50 g cocoa powder, plus extra to dust
350 g caster sugar
3 medium eggs
80 ml freshly brewed strong coffee
For the icing
125 g dark chocolate, chopped
150 ml double cream
2 Tbsp. golden syrup
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm round tin (see GH TIP) with baking parchment. For the cake, in a small pan gently melt the butter and set aside to cool for 10min.
Step 2In a food processor, pulse the flour and cocoa powder until combined. Add the cooled melted butter, along with the sugar, eggs and hot coffee. Whizz until combined. Pour into lined tin.
Step 3Bake for 1hr 10min-1hr 15min, or until risen and a skewer inserted into the centre of the cake comes out clean. Leave to cool in tin for5min, then transfer to a wire rack to cool completely.
Step 4For the icing, in a heatproof bowl set over a pan of barely simmering water melt the chocolate, cream and golden syrup. Remove bowl from heat and leave to cool for 10min, stirring occasionally.
Step 5To assemble, split the cooled cake in 1/2 horizontally. Place the bottom sponge on a cake stand or serving plate and spread some of the icing over the top. Lay on the second sponge and top with the remaining icing. Lightly dust with cocoa powder and serve in slices.
To store: Keep in an airtight container at room temperature for up to 2 days.
GH TIP: Alternatively, grease and line 2 x 20.5cm round sandwich tins and bake for 35min, or until risen and a skewer inserted into the centre of the cakes comes out clean. No need to split the sponges in step 5.
If you don't want the caffeine of the coffee, then simple replace with the same amount of just-boiled water.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
