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SERVES 6

Ingredients:

• 95g plain flour
• 45g unsweetened natural cocoa powder, plus extra for dusting
• 185g granulated sugar
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 60ml (4 tablespoons) vegetable oil
• 1 large egg
• 1 teaspoon ground liquorice root, plus extra for dusting
• 100ml buttermilk, at room temperature
• 100ml strong coffee, cooled

For the buttercream

• 90g granulated sugar
• 1 large egg, plus 1 large egg yolk
• 30ml water
• 200g unsalted butter, at room temperature, cubed
• 10g good-quality instant espresso powder
• 1 tablespoon ground liquorice root
• 1/2 teaspoon salt

Method:

1. Pre-heat the oven to 160 degrees Celsius, Gas Mark 3. Grease a 450g loaf tin and line it with non-stick baking paper. Set aside.
2. In a medium bowl, sift together the flour and cocoa powder. Add the sugar, bicarbonate of sofa, baking powder and salt. Whisk together and set aside.
3. In a separate bowl, whisk together the vegetable oil, egg, ground liquorice root and buttermilk. Then whisk in the coffee.
4. Create a well in the centre of the dry ingredients. Gradually pour the wet ingredients into the dry, whisking continuously until everything is well combined.
5. Pour the latter into the prepared loaf tin and bake for 25 minutes. Rotate the tin and continue baking for another 20-25 minutes, or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin on a wire rack.
6. To make the buttercream, in the bowl of a stand mixer fitted with the whisk attachment, whisk together the sugar, egg and egg yolk. Add the measured water to the mixture. Then place the bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Continuously whisk the egg mixture until it reaches 125 degrees Celsius, then immediately remove from the heat.
7. Attach the bowl to the stand mixer. Whisk on medium-high speed for about 5 minutes until the mixture is thick, satiny and cooled to room temperature.
8. While mixing on medium speed, gradually add the cubes of butter. Once all the butter is incorporated, increase the speed to high and beat until the buttercream thickens and becomes glossy. Beat in the instant espresso powder, liquorice and salt. Adjust the flavouring of liquorice and salt to taste.
9. Once the cake has cooled, remove it from the tin. Spread the buttercream evenly over the top of the cake. Store any leftover buttercream in the refrigerator for up to a week or in the freezer for up to 3 months. To use it again, bring it to room temperature and re-whip in the stand mixer before using.
10. Lightly dust the cake with cocoa powder, then follow with a light dusting of ground liquorice root. Slice and serve. This will keep in the refrigerator in an airtight container for up to 2 weeks.

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