Recipes
Double cake
Inspired by Ben Shewry’s original recipe, this Double cake layers a light vanilla sponge with a gooey blondie topping. Best served warm with clotted cream. Serves 8–10
Ingredients
Part 1 – Vanilla sponge base
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150g plain flour
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½ tsp bicarbonate of soda
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100g caster sugar
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Pinch of fine sea salt
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120ml whole milk
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60ml water
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60ml neutral oil (e.g. sunflower or vegetable oil)
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1 large egg
Part 2 – Blondie layer
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100g white chocolate, chopped
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75g unsalted butter
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100g light brown sugar
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2 large eggs
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½ tsp vanilla extract (optional)
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75g plain flour
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Pinch of salt
To serve
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Icing sugar, for dusting
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Clotted cream, to serve
Method
Preheat oven to 175°C (fan 155°C) / 347°F. Line a 20cm springform tin with greaseproof paper, ensuring the sides are well lined.
In a large bowl, mix the plain flour, bicarbonate of soda, caster sugar, and salt. In a jug, whisk together the milk, water, oil, and egg until smooth. Pour the wet ingredients into the dry and stir until just combined. Pour into the lined tin and let it settle evenly. Bake for 20 minutes at 175°C.
Place the white chocolate and butter in a heatproof bowl over a pan of gently simmering water. Stir until melted, then remove from heat. In another bowl, whisk brown sugar and eggs until sugar dissolves. Stir in the melted chocolate, then fold in the flour, salt, and vanilla. Gently spoon over the sponge layer. Increase oven temp to 190°C (fan 170°C)/374°F and bake 35–40 minutes until set but with a slight jiggle.
Remove from oven and cool in tin for 20–30 minutes to allow cake to firm slightly.
Carefully turn out the cake. Dust with icing sugar and serve warm with clotted cream.
Notes
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The final texture should be gooey and soft at the top, with a light sponge at the base.
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It may be slightly under-set in the centre – this is intentional and delicious.
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You can refrigerate leftovers and gently reheat slices in the oven.
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