Sunday, October 03, 2010

Chocolate Cake with Barbados Sugar

Place all ingredients except the chocolate in a food processor. Mix thoroughly for a few seconds. Place mixture in greased loaf tin and bake for 30 mins at 190 degrees C/375 degrees F/gas mark 5. Cool on a wire rack. Melt chocolate in a double bowl and spread over the top of the cake. Arrange chocolate beans on top. Allow to set overnight and cut next day for best results.


175 g self raising wholemeal flour
2 heaped tsp baking powder
25 g cocoa
75 g Barbados sugar
125 ml vegetable oil
325 ml cold water
1 bar Chocolat Patissier Menier and chocoolate beans to decorate eg Allergycare (optional)

La Perruche Pure Cane Rough Cut Brown Sugar Cubes, Net Wt 2.2 lb., Boxes (Pack of 2)  Bob's Red Mill Baking Powder, 16-Ounce Packages (Pack of 4) Carrs Breadmaker Strong Wholemeal Flour 1500g

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