This scrumptious cake has a dense, damp and fudgy texture that makes it very moreish. It’s quite rich so I suppose you could omit the icing. But if you’re on a chocolate mission I’m not sure why you would.
Mix together the milk and vinegar and set aside. In a mixing bowl, whisk together the flour, cocoa powder, bicarbonate of soda, sugar and salt. In a separate bowl, combine the vegetable oil and the hazelnut oil, coffee, vanilla and the milk mixture, which will have curdled and slightly thickened by now.
Gradually stir the wet ingredients into the dry, whisking to remove any lumps. Scrape into the prepared tin and
Leave to stand in the tin for 5 minutes, then turn out onto a wire rack to cool.
To make the icing, heat the milk in a small pan until almost boiling. Remove from the heat and add the chocolate. Stir until all the chocolate is melted and the mixture smooth. Add the
When the cake is completely cool, sit it on its rack over a baking tray or board to catch any icing that runs off. Pour the icing over the cake, smoothing it around the side. Leave the icing to set before serving, or serve immediately.
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