Recipe IngredientsFOR THE CAKE
- 553g cake fl our
- 3 tsp bicarbonate of soda
- 1½ tsp salt
- 3 tbsp ground cinnamon
- 6 tbsp cocoa powder
- 80g desiccated coconut
- 600g white sugar
- 1 tbsp vanilla essence
- 3 tbsp white vinegar
- 250ml sunfl ower oil
- 750ml cold water
- 225ml fresh cream
- 675g dark chocolate
- Preheat oven to 180°C and butter a 24cm round cake tin.
- Using a wooden spoon, mix the dry ingredients together in a large bowl.
- Form three wells in the dry ingredients in the bowl. Pour the vanilla essence into the first well, the oil into the second one and the vinegar into the third one. Pour the water over everything and mix the ingredients together gently with a wooden spoon. Avoid overmixing – the batter should be smooth and pourable.
- Pour the batter into the cake tin so it’s about two-thirds full. Place the cake in the oven and allow to bake for approximately 1 hour, depending on your oven. Bear in mind that this is a dense cake; as a result, baking times will vary.
- Check the cake at 45 minutes and insert a wooden skewer or knife regularly to judge when it’s done. The utensil should come out clean, without any cake mix sticking to it.
- Take the cake out of the oven and allow it to cool before removing it from the cake tin.
- To make the chocolate ganache icing, place the cream in a pot on the stove on a low heat. Once the cream has heated (not boiled), start to add the chocolate to the warm cream. Stir until all the chocolate is thoroughly mixed in and the warm ganache is smooth. Remove the ganache from the heat and allow to cool.
- Use an angled spatula to cover the cake with a thin layer of the ganache – this is called a crumb coat, and it seals in any crumbs and gives the cake a smooth surface. Place the cake in the fridge until the crumb coat has set.
- Warm the ganache to body temperature – you can do this in the microwave oven with short bursts of 15 seconds on a medium heat setting.
- Take the cake out of the fridge and place it on a turntable, if you have one, or a smaller cake tin. Pour the warmed-up ganache over the cake. Decorate with chocolate shards or fresh rose petals, and serve.
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