This recipe came out of the Times newspaper, from an article by chef Bronte Aurell.
3 ½ tbsp cocoa powder
100 ml milk
225g caster sugar
225g plain flour
1 tsp vanilla extract
1tsp bicarbonate of soda
For the topping:
150 g icing sugar, sifted
1 generous tbsp cocoa powder
4 tbsp strong coffee
50g desiccated coconut, plus extra to decorate
In a bowl, mix cocoa powder with 100ml of boiling water to make a thick paste and cool. Generally pour in milk and stir. In a separate bowl, cream the margarine and sugar, and then add eggs one by one, mixing well. In a third bowl, sift together the flour, vanilla extract and bicarbonate.
Add the flour and the cocoa mixtures to the egg mixture, whisking continuosly, making sure to mix well but not over-beat it. Spoon into a 20cm deep round cake pan and bake for 20-25 minutes on gas mark 4. Cool, then turn out onto wire rack.
To make the topping, put all the topping ingredients in a saucepan and melt together, stirring gently. Cool then spoon onto cooled cake, spread evenly and decorate with the spare coconut.
Whilst this had a nice flavour, it was not one of the favourite cakes I have make as the texture was a bit close and not light and fluffy. I think that is probably just the nature of the cake, but I felt it was a bit more like pudding than cake.