Source: Frankie ‘Food’ magazine
- 2 cups plain flour
- 1 1/2 cups sugar
- 1 cup cocoa
- 1 tsp cinnamon
- 1 1/2 tsp of baking soda
- 3/4 cup of desiccated coconut
- 1 1/2 cups strong coffee, cooled
- 1 tsp pure vanilla extract
- 3/4 cup neutral-tasting oil (not olive oil)
- 3 tbsp white vinegar
Preheat oven to 180ºC. Line the base of a round 23cm cake tin and grease the sides. Sift the flour, sugar, cocoa, cinnamon and baking soda into a large bowl. Stir in the coconut. In a large jug, mix together the cooled coffee, vanilla and oil. Pour this mixture into the dry ingredients and beat to combine, than add the vinegar and beat again. The mixture will lighten- this is the vinegar reacting with the baking soda. Pour the mixture into the prepared tin and bake for 45 minutes, or until a skewer plunged into the centre of the cake comes out cleanly. Let cool in the tin for 10 minutes, then turn out onto a rack to cool completely. Meanwhile, make the icing. Start by melting the chocolate and butter together over a very low heat. Let cool for 15 minutes, then stir in sour cream, vanilla and golden syrup. Mix well, then add the sifted icing sugar. Beat until smooth, then spread over the top and sides of the cold cake. Store in an airtight container in the fridge.
Tip: For extra decadence, cut the cake in half horizontally first and spread the inside of each half with cherry or blackcurrant jam, then top with a little chocolate icing. Sandwich the halves together, then spread the icing over the top as before.