CHOCOLATE CAKE FROM GUADELOUPE
I love this chocolate cake with its thin coating of icing that keeps it on the right side of not too rich, & a small dusting of fine coconut to remind you of Guadeloupe. It is nice when it has a dampness to it - so knowing your oven - make sure not to overcook it.
250 g unsalted butter, softened
300 g self-raising flour
100 g unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon salt
300 g sugar
300 ml milk
2 teaspoons vanilla extract
125 ml cream
For the icing:
60 g dark chocolate
50 g unsalted butter
½ teaspoon vanilla extract
40 g icing sugar
1 tablespoon hot water from the kettle
3 heaped tablespoons fine shred desiccated coconut
Preheat the oven to 160' C. Grease a 26 cm springform cake tin with a little of the butter. Sprinkle in a little of the flour & swirl the tin around to lightly coat the base & sides.
Sift the flour, cocoa powder, baking powder & salt into a large bowl. Stir in the sugar & add the butter, milk & vanilla. Using electric beaters, mix everything together on a low speed until nicely blended. Scrape down the sides with a rubber spatula, then add the cream, mixing to combine. Add the eggs one at a time, mixing well after each.
Scrape the mixture into the prepared tin & bake for about 1 hour 10 minutes rotating once, until the centre is set & a skewer comes out slightly damp still from the middle. Set aside in the tin to cool completely, then remove from the tin.
For the icing, put the chocolate, butter & vanilla in a heatproof bowl set over a pan of barely simmering water (making sure the base of the bowl isn't touching the water) & stir until melted with a wooden spoon. Remove the bowl from the pan, then sift in the icing sugar & stir in the water. It will seem a bit thin, but it will thicken as it cools.
When the icing has thickened enough, use a spatula to spread it over the top & sides of the cake. Scatter over the coconut.
Tessa Kiros is a bestselling author of 10 cookbooks. This recipe and image are from Tessa's cookbook Provence to Pondicherry, published by Quadrille. Photography by Manos Chatzikonstantis and Styling by Michail Touros. You can follow Tessa's food and travel adventures on Instagram @tessakiros