The yummiest, spongiest chocolate cake - perfect for school birthdays, or any other occasion which calls for a classic chocolate cake that'll still be fresh and scrumptious on day two. Get excited - and enjoy!

Directions

1. Preheat your oven to 175 degrees convection.

2. Mix all dry ingredients well in a bowl: Flour, sugar, cocoa powder, baking soda, vanilla sugar and salt.

3. Whisk all wet ingredients in a separate bowl: Eggs, milk, brewed coffee, creme fraiche and sunflower oil. Now add the dry ingredients and whisk well for 2-3 minutes.

4. Butter a roasting tray measuring about 25 x 35 cm or line it with baking parchment, and pour in the batter. Bake for about 35 minutes - or until no batter sticks when you poke it with a knitting needle.

5. While the cake bakes, get the coconut topping ready. Melt the butter in a pot. Mix with coffee, powdered sugar, coconut flour and cocoa powder.

6. Remove the cake from the oven and let it cool a bit. Now spread a nice layer of coconut topping onto the cake.

7. The cake can of course be eaten on the day, but it'll stay fresh and spongey in the fridge for 2-3 days.

8. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help add all the ingredients to the bowl. They can also whisk the batter and help make the coconut topping.