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
225g
unsalted butter, chopped, plus extra to grease
175g
self-raising flour
50g
cocoa powder, plus extra to dust
350g
caster sugar
3
medium eggs
80ml
freshly brewed strong coffee
For the icing
125g
dark chocolate, chopped
150ml
double cream
2Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
