1/2 cup sunflower oil
250ml cream
50ml espresso
1 cup boiling water
1 tsp vanilla essence
2 eggs, beaten
2 cups sugar
1 tsp salt
2 tsp baking soda
2/3 cup dutch cocoa
1.75 cups plain flour
Notes
Pipe spikes of Italian meringue all over the top and sides. Place under a preheated grill to turn the spikes golden brown.
Source
The Molten Cookbook
2011
Preheat oven to 180°C
Lightly grease a round 22.5 diameter cake tin with oil and line with greaseproof paper.
Sift together cocoa and flour.
Place oil in a large mixing bowl and, stirring with a whisk, add cream, espresso, water, vanilla, eggs, sugar, salt and baking soda, one at a time.
Add cocoa and flour to the mixture.
Mix until well combined – the mixture will be quite runny.
Pour into the greased and lined tin.
Bake for about 60 minutes or until a skewer inserted in the middle comes out clean.
Cool in tin, then remove and cool completely on a baking rack.