Take the cake!

Chocolate and plum ripple cake

I love whipping up these small celebration cakes. They’re bigger than cupcakes, but not as big as regular cakes, which makes them perfect for smaller households.

Serves 2-4

⅔ cups self-raising flour
2 tablespoons cocoa
¼ teaspoon baking soda
Pinch salt
50ml neutral cooking oil (I use grapeseed oil)
50ml natural yoghurt
1 small egg
⅓ cup white sugar
1 heaped tablespoon brown sugar
75ml strong coffee or hot water

FILLING

70g white chocolate
300ml cream
1 tablespoon icing sugar
4 tablespoons plum purée (I purée tinned Black Doris plums)

1. Preheat oven to 170°C fan bake. Grease and line 2 x 10cm springform cake tins.

Place all the ingredients (except the coffee or hot water) in a bowl. Beat until just combined. Add the coffee or hot water and beat for 1 minute. Divide evenly between the prepared tins. It will be quite runny, but