In these lockdown days, when we are not having people dropping by or visiting us, smaller amounts of cake are needed. With this quantity, I made 2x 2lb loaf tins. You could ice them together, stacking for a tall celebration cake, but I froze one for another day and used all the icing for the other, cutting four thin layers and spreading them with the icing — absolutely delicious. The cake is moist and evenly textured with a finer crumb than a traditional sponge. It keeps well for a day or two due to the oil keeping it moist.

Chocolate Layer Cake with Salted Caramel Icing

Ingredients

63ml sunflower oil

4 medium free range eggs

1 tsp. vanilla extract

187g golden caster sugar

100ml water

25g cocoa powder

150gr self-rising flour.

½ tsp salt

Method:

• Pre-heat the oven to 160C.
• Grease the base and sides of 2 x 2lb loaf tins and line the bases with a strip of parchment paper.
• In a large measuring jug or bowl, mix the oil, egg yolks, vanilla, sugar, water and cocoa.
• Whisk until smooth.
• Sift the flour and salt together. Set aside.
• Next whisk the egg whites until just stiff.
• Add the flour to the oil mixture, mix until smooth, and then fold in the beaten egg white, in two halves.
• Scrape the cake mix into the two tins, spread evenly then tap the tins on a flat surface to remove any large air bubbles.
• Bake in centre of the oven for 30 to 35 minutes until a skewer inserted in the centre comes out clean.
• Once cooked, remove from the oven, allow to sit for five minutes then turn out onto a wire rack and peel off the parchment paper.
• Allow to cool completely before cutting horizontally into 3 or 4 layers.

Caramel Icing

Ingredients

125gr soft light brown sugar

75ml cream

70g butter

½ tsp. salt

Method

• Cook the sugar and cream together on low heat until the sugar dissolves, then simmer gently, for up to two minutes, then remove from the heat and scrape into a clean container.
• Don’t be tempted to over- cook or you will end up with fudge.
• Once the caramel is completely cool, beat into the butter until smooth and fluffy, finally add the salt to taste.
• Spread all the icing between the layers of cake, stacking the cake up as you go.
• Once assembled, chill before covering with ganach (o

ptional).

Chocolate Ganach

Ingredients

100gr 53% chocolate

75ml cream

Method:

• Bring the cream to the boil in a small pot
• Pour onto the chocolate, allow to sit for a minute or two then stir well until smooth.
• Allow the chocolate to cool and thicken slightly.
• Then spread over the cake, allowing it to drizzle down over the sides, leave to set completely before slicing and serving.