Now everyone needs an ’emergency craving’ chocolate cake recipe – and I have finally perfected it. This is a glutenous combination that creates a deep, rich chocolate cake intent on hitting all the right spots. It needs to be entered into with complete abandon, a guilt-free, ‘YOLO’ attitude, or not at all.

I’ve played around with this recipe for years as I was trying to achieve a very intensely flavoured cake, with deep rich chocolate notes marrying in with the right amount of sweetness. I wanted a cake that wasn’t crumbly but deliciously dense, yet not heavy on the palette. I’ve chosen to take the chocolate sensation one step further with a chocolate glaze that makes this cake rather decadent. Tumble over the freshest raspberries and you, my friend, are going to be rather popular! The most amazing thing here, is that seriously, it’s a one step, one pot, one blender mix – ridiculously easy. So here it is!

1 pound home baking flour

2 cups salted and softened butter (please make sure its not melted completely, but soft enough to slip a spoon into it)

2 ½ cups caster sugar

6 eggs

1 cup plain natural yoghurt

2 tsp vanilla extract

1 ½ tsp very fine instant coffee powder

¾ cup cocoa powder

2 heaped tbs chocolate spread of your choice

1 tsp baking powder

For the Chocolate Glaze

250 ml evaporated milk

¾ cup condensed milk

250gms milk chocolate

100 gms dark chocolate

1 tbs salted butter

1 tbs sifted drinking chocolate powder

Pinch of red chilli powder

Preheat the oven to 170 degrees

Line an 8-10 inch bundt pan or a normal round baking tin.

Mix together the home baking flour, the cocoa powder and the instant coffee powder.

Simply place the eggs, the yoghurt, vanilla essence, chocolate spread and butter into a blender. Whizz all the ingredients together until well combined.

Add the flour-cocoa-coffee mixture with a large serving spoon, blitzing the flour in before you add the next spoon. The mixture should be smooth and thick.

Place in the preheated oven for 40 minutes, checking at 35 minutes to see if a skewer comes out clean.

For the Chocolate Glaze

Simply place all the ingredients into a heavy pan and let them melt together over a very low heat. Keep stirring gently until all the ingredients have melted into eachother and let the mixture reach a gentle rolling boil for 3-4 minutes. Take it off the heat and let it cool completely. Whisk briskly for 1-2 minutes before pouring over the cooled cake.

So what’s the chilli doing here? To intensify the cocoa and wow, it really does the trick!!

Tumble over a few fresh raspberries and have a pot of thick pouring double cream when you serve this up. Oh my word, this will satisfy any out of control chocolate craving !!!