- 150ml sunflower oil, plus extra for the tin
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 100g dark chocolate, broken into chunks
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 200g self-raising flour
- 200g light muscovado sugar
- 6 tbsp cocoa powder
- 100ml soured cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp instant coffee, dissolved in 1 tbsp hot water
- 1 Cadbury Flake, crumbled, to decorate
For the icing
Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.
Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.
To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.