Our alternative Christmas cake is my favourite chocolate cake recipe. Iced with chocolate ganache and decorated with shavings of Toblerone and Maltesers
140g unsalted butter, plus extra for greasing
100ml vegetable oil
100ml coffee, made with 1 tsp espresso powder
2 large eggs at room temperature
1 tsp vanilla extract
250g light muscovado sugar
250g plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
50g cocoa powder
Heat oven to 180’C
Grease then line the base of tin
Melt the butter in a pan, then remove from the heat and beat in the oil, buttermilk, coffee and eggs.
In a large bowl, whisk the dry ingredients togetherplus 1/4 tsp salt (saves sifting) and squish any resistant lumps of sugar with your fingers.
Tip in the wet ingredients and whisk until smooth.
Bake for 25-30 mins until risen and a skewer inserted into the middle of the cakes comes out clean.
Decorate as desired
Source: BBC GoodFood Magazine
Prepared, tried and tested by: Preshana Singh