Coffee and cocoa ring cake slice

Ingredients

For 1 serving

• All-purpose flour30 g
• Espresso0.5
• Unsweetened cocoa powder1 teaspoon
• Eggs0.5
• Sugar10 g
• Sunflower oil5 g
• Baking powder2 g

Contains: gluten, eggs,

Method

1. Make the espresso and let it cool. Preheat the oven to 175 °C (conventional), grease a small ring tin with a little oil and dust it with a pinch of flour.
2. Beat the egg in a cup and take half. In a bowl, whisk it with the sugar using an electric whisk for 3–4 minutes, until pale and fluffy.
3. Drizzle in the sunflower oil and half the cold coffee, still whisking on low speed.
4. Sift the flour, cocoa and baking powder over the top and fold them in with a spatula, from the bottom up, until the batter is smooth.
5. Pour into the tin and bake for 25–30 minutes, until risen and a skewer inserted in the centre comes out dry.
6. Let it cool in the tin for 5 minutes, then turn it out onto a wire rack.