MAKES 1 X 20cm CAKE
WET INGREDIENTS
80ml groundnut oil or vegetable oil plus extra for the tin
2 medium eggs
170g buttermilk (or zero per cent fat natural yoghurt)
150ml black coffee (or diluted espresso)
DRY INGREDIENTS
130g plain flour sifted
50g cocoa sifted
250g light muscovado sugar
1 rounded tsp bicarbonate of soda sifted
FILL & FROST
150g unsalted butter softened
75g icing sugar sifted plus extra for dusting
75g dulce de leche (for example Nestlé caramel)
¼ tsp fine sea salt
2 squares of fudge finely sliced optional
- Preheat the oven to 190C/170C fan/gas 5. Brush two 20cm cake tins (at least 4cm deep) with vegetable oil and line the base with baking paper.
- Whisk together the wet ingredients in a large bowl. Stir together the dry ingredients in another large bowl. Pour the wet ingredients over the dry and whisk until smooth. Divide the mixture evenly between the tins and tap them sharply on the work surface to bring up any air bubbles. Bake for 25 minutes or until firm and springy to the touch. Run a knife around the edge of the cakes and leave to cool before carefully removing from the tins and discarding the base paper.
- Whisk the butter until soft in a medium bowl using an electric whisk. Add the icing sugar and whisk for about a minute until pale and moussey, then add the dulce de leche and sea salt, and whisk until blended.
- Spread or pipe a third of the filling over one of the sponges, sandwich with the second sponge and swirl the remaining filling over the top (or pipe it decoratively as in the picture). Dust with icing sugar and, if wished, scatter over some slivers of fudge. Chill for 30 minutes before serving.
PERFECT PAIRING
Pure Green Tea by Clipper, £1.99 for 20 tea bags, clipper-teas.com
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