Fruity chocolate cake with a crunchy topping

Sunday with a cake is like the cherry on top. Especially when the Monday turns into a Sunday! What about a cup of tea or a cup of coffee and a sit down in the shade of a tree on a garden bench? Nice try! What about a chocolate cake with nuts and cranberries on top, twisted up with strawberries and banana? A great treat for a Sunday break in the garden, right?

To make the chocolate cake, blend the strawberries, the banana, agave syrup and the soy milk. Place 1 cup of the mixture into a bowl. Melt 100 g or 3.5 oz. of chocolate in a bain-marie. Add the melted chocolate, 2 tbsp. of espresso, 1 pinch of salt, 7 oz. liquid butter and 5 oz. of sugar. Mix to combine. Add flour, baking powder, baking soda and 2 oz. of grated walnuts. Combine all ingredients. If the dough is too thick add more of the strawberry banana mixture.

Apply margarine into a small baking tin of 7 inch diameters. Fill in the dough. Bake in oven at 190°C or 375°F for 50 minutes or until baked through. Test with a skewer, if dough is sticking on the skewer, bake for another 5 minutes.

When finished, cool on wire rack. Meanwhile melt another 100 g or 3.5 oz. of chocolate in a bain-marie. Apply chocolate on top of the cake. Decorate with rough grated walnuts, chopped cranberries and sugar pearls.

Shopping list for one small chocolate cake, (18 cm or 7 inch diameter cake tin for 4 serves), Fruits: 8 strawberries, 1 banana, Baking ingredients: 250 g flour, 1 tbsp. baking powder, 1 tsp. baking soda, 220 g or 7 oz. dark chocolate, 150 g or 5 oz. sugar, 1 pinch salt, decoration sugar, 2 tbsp. agave syrup, Dried fruits and nuts: 90 g or 3 oz. walnuts, 50 g or 1.5 oz. cranberries, Dairy Products: 2 dl or 1 cup soy milk, 1 tbsp. espresso, 200 g or 7 oz. plant based margarine

Have a great weekend, yours Chef’s Handyman team!