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.
63ml sunflower oil
4 medium free range eggs
1 tsp. vanilla extract
187g golden caster sugar
25g cocoa powder
150gr self-rising flour.
½ tsp salt
- 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.
125gr soft light brown sugar
½ tsp. salt
- 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
100gr 53% chocolate
- 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.