This is a cake that will feed a lot of cake hungry people. It’s pretty huge. And it’s also hugely delicious plus super super simple to make. It’s thus perfect for anyone with a massively sweet tooth (me) who sometimes get this intense need to have a chocolate cake in the pantry to nibble on and for my husband to enjoy with his cups of tea when he gets in from working on the farm. It will also feed an army of hungry teenagers or knitting ladies. Basically anyone. I hope you can satisfy your chocolate craving with this cake too!
4-6 ripe bananas, mashed
Pinch of salt
4 cups and rising flour
1/2 cup cocoa powder
2 large cups of brown sugar
1 tsp vanilla bean paste
Coconut or super fine bread crumbs and butter to coat tin
1. Put oven on 180 degree Celsius
2. Place all ingredients in a bowl and mix together thoroughly.
3. Smear (can’t think of a better word today for some reason…) some butter in the large bundt pan and pour desiccated coconut into it. Swirl around until the whole tin is covered.
4. Pour the batter in and bake until a skewer comes out clean, should be 75 min or so but check after an hour!
5. During the cake baking make the icing. Place 1/2 cup cocoa powder with 1 1/2 cup icing sugar in a bowl and mix together with a fork or small whisk. Pour in about four or five tablespoons of milk and mix together until smooth. It should be almost like a paste and not be runny. Set aside until cake is cool.
6. Let the cake cool for 15 min and turn out onto a plate to cool completely.
6. Pour or smudge the icing on and let it drop down the sides. Decorate cake as you like and eat!