140g unsalted butter, plus extra for greasing
100ml vegetable oil
100ml coffee, made with 1 tsp espresso powder
2 large eggs
1 tsp vanilla extract
250g light muscovado sugar
250g plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
50g cocoa powder
To decorate fresh cream, cherries, chocolate
Heat oven to 180C
Grease then line the bases of 2 x 20cm sandwich tins.
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.
Divide the batter between the prepared tins and bake for 25-30 mins until risen and a skewer inserted into the middle of the cakes comes out clean.
Cool and decorate with fresh cream, cherries, chocolate
Prepared, tried and tested by: Preshana Singh
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