Choca-Mocha Cake

Grease a 20cm-round, microwave-proof cake dish with a little butter and line the base with greaseproof paper.

Mix the cocoa powder and 3 teaspoons of coffee together in a small bowl and add approximately 100ml boiling water. Stir vigorously until dissolved.

In a separate bowl, mix together the flour and sugar. Add the coffee mixture, followed by the milk, oil, egg and vanilla extract. Beat to combine.

Pour the batter into the prepared cake dish and microwave on high for 4.5 to 5 minutes, checking throughout. You’ll know it’s ready when it’s risen and spongey (not wet) on top.

While the cake bakes, make the icing. In a small bowl, add a splash of water to the remaining teaspoon of instant coffee and mix to make a paste.

Mix in the icing sugar, a little at a time, adding more water if you need to, until you have a smooth paste, roughly the texture of thick cream.

When the cake is done, carefully tip it out on to a cooling rack and immediately spread the icing over the top (or drizzle, if you’re more artistic than me). You may want to put a plate or chopping board underneath the rack as this bit can get messy.

If you like, sprinkle chopped walnuts, pecans or coffee beans around the edge of the cake for a pretty finish – do this before the icing sets so they stick.

Tip: You can serve it hot and gooey, as a stodgy pudding with ice cream, or wait until it cools and eat a slice alongside a nice cup of tea. The cake will keep for 3-4 days in an airtight tin.

A silicone cake mould (rather than Pyrex glass or unbendy plastic) tends to be best for this recipe, as it makes it easier to get the cake out without burning your hands. Just run a blunt knife around the inside edge if it’s sticking.