Chocolate Apricot Cake
Preparation time: 30 minutes
Total Cooking Time: 50-55 minutes
Makes one 20 cm (8 inch) round cake
Ingredients:
125 g (4 oz) butter
1/3 cup (90 g/3 oz) caster sugar
2 tablespoons Demerara sugar
2 tablespoons golden syrup
2 eggs, lightly beaten
½ cup 45 g/1 ½ oz) desiccated coconut
60 g (2 oz) dark chocolate, grated
1 ½ cups (185 g/6 oz) self raising flour
2/3 cup (170 ml/ 5 ½ fl oz) milk toasted flaked coconut (for decoration)
Icing sugar, for dusting
For icing:
200 g (6 ½ oz) milk chocolate, chopped
1/3 cup (90 g/3 oz) sour cream
Total Cooking Time: 50-55 minutes
Makes one 20 cm (8 inch) round cake
Ingredients:
125 g (4 oz) butter
1/3 cup (90 g/3 oz) caster sugar
2 tablespoons Demerara sugar
2 tablespoons golden syrup
2 eggs, lightly beaten
½ cup 45 g/1 ½ oz) desiccated coconut
60 g (2 oz) dark chocolate, grated
1 ½ cups (185 g/6 oz) self raising flour
2/3 cup (170 ml/ 5 ½ fl oz) milk toasted flaked coconut (for decoration)
Icing sugar, for dusting
For icing:
200 g (6 ½ oz) milk chocolate, chopped
1/3 cup (90 g/3 oz) sour cream
Procedure:
Preheat oven to moderate 180°C (350°F/Gas 4). Brush a deep 20 cm (8 inch) round cake pan with melted butter or oil. Line base and sides of pan with baking paper.
1. Using electric beaters, beat butter and sugars in small bowl until light and creamy. Add golden syrup; beat thoroughly. Add the eggs gradually, beating well after each addition.
2. Transfer mixture to a large bowl; add coconut and chocolate. Using a metal spoon fold in sifted flour alternately with milk. Stir until mixture is smooth. Spoon mixture into prepared tin; smooth surface. Bake 50-55 minutes or until skewer comes out clean when inserted in the center. Leave cake in tin 10 minutes before turning onto wire rack to cool.
3. To make Icing: Combine the chocolate and sour cream in a small pan. Stir over low heat until chocolate has melted and mixture is smooth; remove from heat. Cool. Spread a thin layer of icing over top of cake. Spoon remaining icing into an icing bag fitted with fluted nozzle. Pipe swirls around inner edge of cake. Decorate with flake coconut. Dust with icing sugar. If preferred, leave off icing and top with freshly whipped cream.
All text and Photographs courtesy of Periplus Editions (HK) Ltd. and Murdoch Books
Preheat oven to moderate 180°C (350°F/Gas 4). Brush a deep 20 cm (8 inch) round cake pan with melted butter or oil. Line base and sides of pan with baking paper.
1. Using electric beaters, beat butter and sugars in small bowl until light and creamy. Add golden syrup; beat thoroughly. Add the eggs gradually, beating well after each addition.
2. Transfer mixture to a large bowl; add coconut and chocolate. Using a metal spoon fold in sifted flour alternately with milk. Stir until mixture is smooth. Spoon mixture into prepared tin; smooth surface. Bake 50-55 minutes or until skewer comes out clean when inserted in the center. Leave cake in tin 10 minutes before turning onto wire rack to cool.
3. To make Icing: Combine the chocolate and sour cream in a small pan. Stir over low heat until chocolate has melted and mixture is smooth; remove from heat. Cool. Spread a thin layer of icing over top of cake. Spoon remaining icing into an icing bag fitted with fluted nozzle. Pipe swirls around inner edge of cake. Decorate with flake coconut. Dust with icing sugar. If preferred, leave off icing and top with freshly whipped cream.
All text and Photographs courtesy of Periplus Editions (HK) Ltd. and Murdoch Books