Cocobanana Mud Cake

 

Cake Mix

1½ cups               G.F. flour

½ cup                   Almond meal

1 cup                    Walnut meal

½ cup                   Pure cocoa powder

3 tbs.                    Cornflour

5 large                  Eggs

2 tbs.                    Soft butter (room temp.)

½ cup                   White sugar (or less)

½ cup                   Dark brown sugar (or less)

1 medium             Banana

1 medium             Carrot (finely grated)

2 pinches              Salt

2 tsp.                    Baking powder

1 tsp.                    Vanilla paste

Zest                      Naval Orange

½                          Juice of Naval orange

½ Cup                   Milk (or nut milk)

 

Chocolate icing

16 pieces (90gm) Dark cooking chocolate

2 tbs.                   Soft butter (room temp.)

1 cup                   Icing sugar (sieved)

 

Method

· Blend the butter and white sugar until soft and pale in colour

· Add the 4 eggs and vanilla paste, and blend until smooth

· Blend in the banana, carrot, zest of orange, and dark sugar

· Mix in the milk

· Mix in the G.F. flour and baking powder

· Add the cocoa powder and orange juice

· Mix in the almond and walnut meal

· Pour into a prepared Kugelhopf pan

· Bake at 180°c for 40 minutes, until firm. Allow to cool on a wire tray.

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Chocolate Glazing

· Slowly melt the dark chocolate in a bowl over hot water

· Stir in the soft butter 

· Add the icing sugar and blend into a smooth paste

·  Spread a thick layer over the cake, and leave to set for an hour or so.

· Coccobanana Mud Cake may be kept at room temperature.

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