Cut ‘n’ come again espresso cake recipe
 This is the simplest of cakes. Made with oil and hot water, it’s also the moistest chocolate cake ever – it literally never dries out, even when left out! The intense coffee flavour makes it super special. You will need a 20cm/8in deep round cake tin for this recipe. 225g/8oz plain flour, sifted350g/12oz caster sugar85g/3oz cocoa powder1½ tsp baking powder1½ tsp bicarbonate of soda 250ml/9fl oz full-fat milk2 free-range eggs, lightly beaten 125ml/4fl oz olive oil, plus extra for greasing250ml/9fl oz boiling water3 tbsp coffee granules 225g/8oz plain flour, sifted 350g/12oz caster sugar 85g/3oz cocoa powder 1½ tsp baking powder 1½ tsp bicarbonate of soda 250ml/9fl oz full-fat milk 2 free-range eggs, lightly beaten 125ml/4fl oz olive oil, plus extra for greasing 250ml/9fl oz boiling water 3 tbsp coffee granules 200ml/7fl oz boiling water1 tbsp coffee granules 250g/9oz dark chocolate, minimum 70% cocoa solids, chopped 100g/3½oz milk chocolate shavings, to decorate 200ml/7fl oz boiling water 1 tbsp coffee granules 250g/9oz dark chocolate, minimum 70% cocoa solids, chopped 100g/3½oz milk chocolate shavings, to decorate Method Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin. Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl.Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter. Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter. Pour the batter into the tin and bake on the middle shelf for 55 minutes–1 hour, until a skewer inserted comes out clean and the cake is coming away from the edges. Leave to cool in the tin completely. Once cooled, remove the cake from the tin and flip upside down onto a serving plate, so the flat side is on the top. To make the ganache, mix the boiling water and the coffee granules. Place the chocolate in a bowl and pour over the coffee. Mix until the chocolate has melted into a smooth ganache. To make it more quickly and for an ultra-smooth result, mix using a stick blender. Set aside until thickened, then pour the ganache all over the cake and spread evenly. Sprinkle over the chocolate shavings, then pop into the fridge and leave to chill completely to set the ganache. Take out of the tin, place on a serving dish and cut into slices to enjoy. Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin. Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin. Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl. Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl. Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter. Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter. Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter. Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter. Pour the batter into the tin and bake on the middle shelf for 55 minutes–1 hour, until a skewer inserted comes out clean and the cake is coming away from the edges. Leave to cool in the tin completely. Pour the batter into the tin and bake on the middle shelf for 55 minutes–1 hour, until a skewer inserted comes out clean and the cake is coming away from the edges. Leave to cool in the tin completely. Once cooled, remove the cake from the tin and flip upside down onto a serving plate, so the flat side is on the top. Once cooled, remove the cake from the tin and flip upside down onto a serving plate, so the flat side is on the top. To make the ganache, mix the boiling water and the coffee granules. Place the chocolate in a bowl and pour over the coffee. Mix until the chocolate has melted into a smooth ganache. To make it more quickly and for an ultra-smooth result, mix using a stick blender. Set aside until thickened, then pour the ganache all over the cake and spread evenly. To make the ganache, mix the boiling water and the coffee granules. Place the chocolate in a bowl and pour over the coffee. Mix until the chocolate has melted into a smooth ganache. To make it more quickly and for an ultra-smooth result, mix using a stick blender. Set aside until thickened, then pour the ganache all over the cake and spread evenly. Sprinkle over the chocolate shavings, then pop into the fridge and leave to chill completely to set the ganache. Take out of the tin, place on a serving dish and cut into slices to enjoy. Sprinkle over the chocolate shavings, then pop into the fridge and leave to chill completely to set the ganache. Take out of the tin, place on a serving dish and cut into slices to enjoy. Recipe tips Adding coffee to chocolate enhances the cocoa flavour. But if you want to make this for kids, remove the coffee altogether and make as pure chocolate or experiment with extracts, such as vanilla, peppermint or orange.