Chocolate Sponge Birthday Cake

Heat the oven to 180°C. Grease 2 x 8 inch cake tins. Make up the coffee and leave it to cool.

In a large mixing bowl, use an electric whisk to beat together the olive oil, sugar & vanilla extract.

Crack in the eggs and add the milk and beat gently until well combined.

In a separate bowl, sift together the flour, cocoa powder, bicarb and salt. Sir until evenly combined, then beat into the batter until smooth.

Slowly add the cooled coffee and mix until just combined evenly.

Divide evenly between your two cake tins and bake for 25-30 mins or until a toothpick inserted in the centre comes out clean. Leave to cool for 10 mins in the tins then transfer to a wire rack to cool completely.

Meanwhile, make the chocolate buttercream. Beat the butter alone for 4–5 mins on high speed. Sift in the cocoa powder and beat until you have a paste. Beat in the icing sugar and add the vanilla, salt, milk and most of the cream then beat together slowly at first on a low speed to bring it together. Beat on high for another 2–3 mins until it’s a smooth consistency. Add more cream if desired.

Spread the buttercream over one sponge and pop the other one on top, sandwiching them together. Spread more buttercream over the top. Sprinkle over the chocolate flakes and some sea salt, if using.