Chocolate sponge, sticky chocolate glaze, banana ice cream | Underground Cookery School

Ingredients

• 85g plain flour
• 30g cocoa powder
• 2.5g bicarbonate of soda
• 1.25 baking powder
• A pinch of salt
• 140ml unsweetened soya milk
• 3g red wine vinegar
• 100g caster sugar
• 100ml grapeseed oil
• ½ teaspoons vanilla extract
• 1tsp coffee extract
• 40 grammes light muscovado sugar
• 10g 54% dark chocolate
• 60ml coconut milk
• 1 teaspoon black treacle
• ½ teaspoon coffee extract
• 1x bananas- peeled, sliced and frozen on a baking sheet
• 25g coconut yogurt