Serves 10 people
- 115g /4oz/ ½ cup unsalted butter
- 115g / 4oz / ¾ cup light muscovado sugar 2 eggs, beaten 2 ripe bananas, mashed
- 30ml/ 2 tbsp desiccated coconut
- 30ml/ 2 tbsp soured cream
- 11 Sg / 4oz / 1 cup self-raising flour
- 45ml/ 3 tbsp cocoa powder
- 2.5ml/1/2tsp bicarbonate of soda
FOR THE SYRUP
- 115g /4oz/it? cup caster sugar
- 30ml / 2 tbsp dark rum
- 50g / 2oz plain dark chocolate, chopped
- mixture of tropical fruits, such as mango, pawpaw, starfruit and cape gooseberries chocolate shapes or curls
- Preheat oven to I 80 C/350 F/Gas 4. Grease a 5 liter/2 ½ pint/ 6'/a cup ring tin with butter.
- Cream the butter and sugar in a bowl until light and fluffy. Add the eggs gradually, beating well, then mix in the bananas, coconut and soured cream.
- Sift the flour, cocoa and bicarbonate of soda over the mixture and fold in thoroughly and evenly.
- Tip into the prepared tin and spread evenly. Bake for 45-50 minutes, until firm to the touch. Cool for 10 minutes in the tin, then turn out to finish cooling on a wire rack.
- For the syrup, place the sugar in a small pan. Add 60m1/4 tbsp water and heat gently, stirring occasionally until dissolved. Bring to the boil and boil rapidly, without stirring, for 2 minutes. Remove from the heat.
- Add the rum and chocolate to the syrup and stir until the mixture is melted and smooth, then spoon evenly over the top and sides of the cake.
- Decorate the ring with tropical fruits and chocolate shapes or curls.
Recipe source: The Chocolate Bible
Recipe Code: 20170032