This is a decadent way to elevate your average vanilla sponge. It's from How to Hygge by Signe Johansen (Bluebird, 2016). She was inspired by the Scandinavian classics of dream cake topped with coconut caramel and toscakake (cake topped with almond caramel). The dark chocolate topping is a dramatic, and tasty, contrast to the light sponge.

3 eggs

175g golden caster sugar

1 tsp vanilla extract

100g butter, melted

100ml buttermilk (or normal milk mixed with 1 tsp lemon juice)

200g spelt flour

1 tsp baking powder

1/4 tsp sea salt

For the chocolate topping:

125g butter

125g brown sugar

5 tbsp cocoa powder

1 shot strong espresso coffee (optional)

1 tsp sea salt

50g cocoa nibs, optional

Preheat oven to 170C. Line a 22cm round cake tin with baking paper.

In a large bowl whisk the eggs, sugar and vanilla until pale and fluffy, about 8-10 min.

Add butter, buttermilk and dry ingredients slowly using a metal spoon, folding in a figure 8. Don't overmix.

Pour into your cake tin and bake for 25-30 min until cooked through. Use a skewer inserted into the cake to check.

Melt all the topping ingredients in a small saucepan over a low heat. Set aside.

Remove the cake from the oven. Turn up the oven to 220C. Gently pour the chocolate mixture over the cake then put back into the oven to 5-8 min to crisp up. Watch carefully and don't let it burn.

Remove form the oven and leave to cool on a wire rack before turning out.