[Update: My parents dog is now better!]
mars bar slice. I haven't made this slice for years but thought it would be a nice treat. It was also good to take along for afternoon tea when we saw our friends with their new (very cute) baby. Let's just forget that the chocolate seized when I microwaved it and had to spread rather than poured over the top of the slice!
I used a shredded coconut in the cake that is slightly larger shreds than my usual desiccated coconut. As always it wasn't sweetened, nor was my coconut milk but I haven't specified this in the recipe as it is one of those odd ideas - I am not sure I have seen sweetened coconut milk and I rarely see sweetened shredded coconut. I think I bought sweetened shredded coconut once but it was a mistake. Anyway let's not go there. Instead we can just pretend such things don't exist and we live in a world where packaged coconut doesn't need sugar because we are going to add sugar into the cake anyway! But I can assure you this isn't a terribly sweet cake. Just amazingly delicious. Truly worthy of International Chocolate Day!
More irresistable chocolate cakes from Green Gourmet Giraffe:
Honey, yoghurt and chocolate cake
Jill Dupleix's flourless chocolate cake (gf)
Melt and mix chocolate chunk mud cake
Nigella's nutella cake (gf)
Paragon chocolate orange cake
Vegan chocolate (layer) cake (v)
Walnut fudge cake
Coconut and chocolate chunk cake
Adapted from the Tolerant Vegan
1 3/4 cups plain flour (I added 1/4 cup wheat germ)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 cup shredded coconut
3/4 cups sugar (I used raw)
115g (1/2 cup) margarine or butter, melted
2 teaspoons grated orange peel (optional - I didn't use)
1/2 cup unsweetened apple sauce
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup coconut milk
150g dark chocolate, broken into bits
50g dark chocolate chunks
1/2 cup coconut flakes
1/2 cup vegan confectioners’ sugar
2 tablespoon coconut milk
Preheat oven to 180 C and grease and line a 22cm round cake tin.
Mix dry ingredients in a mixing bowl. Mix wet ingredients in a small mixing bowl or large jug. Pour the wet into the dry and mix until just combined. Mix in the 150g dark chocolate chunks.
Scrape mixture into prepared cake tin. Scatter with chocolate chunks and then coconut flakes. Bake for about 60 minutes or until a skewer inserted into the middle misses a piece of chocolate and comes out clean. If the coconut flakes are brown enough before the cake is cooked, cover with foil as they will continue to darken! Cool in the tin.
When cool remove from tin and place coconut flakes upwards on a serving plate. Mix icing sugar and coconut milk to make a thin icing. Drizzle over cake sparingly so that the coconut flakes are still visible.
On the stereo:
The Best of Bowie: David Bowie