This cake started off as a doughnut.
A baked chocolate doughnut, tender with ground almonds and rich in chocolate flavour. As it turns out though, I’m not very good at making doughnuts. I get flustered when I’m trying to fill the tin. I overfill some of the holes and underfill others. They never quite bake up right and I end up throwing the batch away more often than not. After a couple of attempts, I gave in, banished my doughnut pan to the cupboard of ridiculous kitchen equipment that I never use and poured what remained into a trusty round cake tin.
This is my very favourite kind of recipe – one in which the result is completely disproportionate to the effort involved. In the best possible way, there’s not really much of anything in this cake. There isn’t an excessive quantity of sugar or dozens of eggs. Most of the ingredients can be measured in tablespoons and teaspoons. There are no complicated techniques, no crucial moment where you have to focus all your attention on what you’re doing. If you can lightly beat an egg, you can make this cake.
We have eaten versions of this cake most days recently, nominally because I was tweaking the recipe but really because it’s easy and delicious. It’s not too dense or heavy. It has an intense chocolate flavour without being overwhelmingly rich. It’s wonderfully moreish – every time I go into the kitchen I have to cut myself off a sliver.
- 85g (3/4 cup + 2 tablespoons) ground almonds/almond meal
- 30g (1/4 cup + 2 tablespoons) cocoa powder
- 90g (1/2 cup) unrefined dark brown sugar (muscavado sugar works well)
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda/baking soda
- 1/2 teaspoon instant coffee
- 1/4 teaspoon sea salt
- 1 egg
- 80ml (1/3 cup) natural yogurt (it will also work with sour cream)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon vanilla extract
- Preheat the oven to 170C/325F (fan) and grease a 20cm round baking tin.
- In a large bowl, whisk together the ground almonds, cocoa powder, sugar, baking powder, bicarbonate of soda/baking soda, salt and coffee until they are completely combined.
- In another bowl, whisk together the egg, yogurt, oil and vanilla.
- Fold the wet ingredients into the dry ingredients, pour into the baking tin and bake for 20-22 minutes until the cake has set and it feels slightly springy to the touch.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack.