During the summer of 2018 I spent a number of weeks preparing, styling and photographing food for a recipe book. This was one of the recipes I created using the ingredients supplied and I was super impressed.
Coffee is a true love in my life. Closely followed by chocolate. I started drinking coffee when I was sitting my first set of college exams – how surprising! Initially I only liked a mocha but soon I moved on to the latte, then the cappuccino and now I love a flat white.
This is a self-sauce dessert is delicious served warm with ice cream. The ice cream melts and the flavour combines with the mocha sauce to give something rich and loving. I recommend a vanilla ice cream or salted caramel, if you’re going all out. To make this dessert dairy-free, use whole-fat coconut milk.
Hope you enjoy!
150g plain flour
220g caster sugar
2 tbsp cocoa
1 tbsp cornflour
1 tsp baking powder
1/2 tsp salt
125ml whole milk
60g butter, melted
1/2 tsp vanilla essence
Preheat the oven to 190C. Lightly grease a 2lb dish.
In a large mixing bowl, combine the flour, sugar, cocoa, cornflour salt and baking powder.
Beat together the milk, butter, vanilla essence, egg and espresso. Stir into the dry ingredients until combined.
Transfer to the prepared tin and sprinkle over some additional sugar and cocoa, if available.
Bake for 30 minutes, uncovered, until the cake is semi-firm to touch but bubbly and gooey around the edges. Serve immediately for the most pleasurable experience.