October 28, 2013

Instructions

By Kate Dunbar

Preheat oven to 350°.

You can use a 13- by 9-inch pan, two 8-inch rounds or a Bundt pan (cooking time will be a bit longer); butter or use a nonstick spray release on the pans.

1½ cups all-purpose flour or substitute Bob’s Red Mill gluten-free flour

⅓ cup good-quality cocoa powder. DON’T use extra dark

½ teaspoon table salt

1½ teaspoons baking powder

2 cups granulated sugar

1 cup butter, at room temperature

4 eggs, at room temperature

1 cup shredded unsweetened coconut

1 cup sliced almonds or walnut pieces

2 tea sachets of Zhena’s Coconut Chai Tea

1½ teaspoons vanilla

Instructions for cake: Sift flour, cocoa powder, salt, tea and baking powder into a large bowl, then sift it 1 more time and set aside.

In another large bowl or using stand mixer, place butter in bowl and on medium speed beat butter for 2 minutes. Slowly add sugar and cream until smooth and fluffy—2 more minutes. On low speed add 1 egg at a time, scraping the bowl down after the last egg is mixed in.

Slowly add flour mixture to butter mixture on low speed until it is well mixed and no traces of flour remain. Turn off, scrape down bowl. Next add in vanilla, coconut and your choice of nuts. Mix on low until combined.

Take your buttered or nonstick-sprayed pan and dust with cocoa powder. Pour batter into pan, tap pan on the counter to release any large air bubbles and bake in a 350° oven for 30–35 minutes or until a skewer/toothpick/cake tester comes out with a few crumbs sticking to it.

Cool for 15 minutes on a baking rack, then turn out and allow to completely cool.

Chocolate Ganâche Drizzle Icing

12 ounces good dark chocolate (organic and fair-trade certified preferred)

¾ cup heavy whipping cream

½ teaspoon vanilla

Instructions for icing: Break up chocolate or use dark choco­late chips and set aside. In a saucepan over medium heat, bring the heavy cream to a gentle boil. Add chocolate to pan and stir for 30 seconds, then turn off the heat and let sit for 5 minutes. Slowly whisk the chocolate and cream until smooth, add the vanilla and drizzle over your cooled cake.

For a lovely finish to the icing, toast up some coconut and nuts of your choice and sprinkle on top, maybe some chocolate shavings too. Enjoy!

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