I sometimes struggle with that post-dinner urge to have something sweet but don't like the thought of eating something from the local shop, especially when I am sure that I can make something better myself! The smell of a freshly baked cake really is something else. So last night I came up with a smaller version of my usual chocolate sandwich cake, with cream. Instead, this recipe is a quick alternative which serves four, or two very sweet-toothed individuals (believe me, this cake is so light and airy that you really won't be able to stop yourself!)
SERVES 2 - 4
80g wholemeal self-raising flour (or ordinary self-raising flour)
1/2 teaspoon baking powder
A pinch of salt
4 tablespoons cocoa powder
30ml honey (or 30g caster sugar)
30ml rapeseed oil (or 30g unsalted butter)
1 egg, beaten
50g milk chocolate / dark chocolate drops
* If you are using the caster sugar and butter option you may have to add a dash of soya milk (or semi-skimmed milk) in order to make the batter moist.
Preheat the oven to 170 degrees C and line a small cake tin with parchment paper.
In a medium sized mixing bowl whisk the honey and oil together, then add the egg. Whisk until the mixture becomes light and fluffy. Then add the self-raising flour, salt, baking powder, cocoa powder and whisk until the batter comes together. Stir in the chocolate drops.
Pour the mixture into the cake tin and bake for 20 minutes.
Cool and dust with icing sugar. Serve with strawberries and single cream!