This is another simple yet delicious cake that will become a favourite and can be adapted to contain different ingredients – you could sub the cherries and coconut for apricots and walnuts etc…..the choice is yours. See the full list of all 52 recipes.
OK, lets start, don’t preheat the oven yet as you need to wait for your chocolate base to set.
Cake
7 oz plain chocolate
4 1/2 oz unsalted butter
7 oz light brown sugar
2 large eggs
1 tsp vanilla extract
9 oz plain flour
1 tsp baking powder
3 1/2 oz glace cherries (cranberries if you prefer)
3 oz desiccated coconut
Optional topping
2 oz plain chocolate
2 oz white chocolate
Gather all your ingredients…
Melt the chocolate in a double boiler (bowl over a pan of hot water) (i used a mix of light and dark chocolate even though the ingredients states 7 oz plain chocolate)
While the chocolate is melting grease and line a 8in square baking tin – its best to bring the lining up over the sides so that this can be used to lift the cake out of the tin.
Pour the melted chocolate into the lined tin.
Move the tin around so that the chocolate levels out all over the base. Let this cool until completely set. *while this is setting preheat oven to 180 degrees*
Combine the sugar and butter until light and creamy.
Gradually add the egg and vanilla extract. Sieve together the flour and baking powder and add to the mix slowly. If your cake mix looks too dry add another egg (i had to add an extra in mine as they were quite small eggs)
Now slowly stir in the cherries and almost all of the coconut – leave 1 oz to sprinkle on the top.
Spoon on top of the solid chocolate.
Level.
Sprinkle with the rest of the coconut.
Bake for 35 – 40 minutes.
Drizzle with as much chocolate as you can eat! Cut into squares.
Serve and enjoy.
