MUD CAKE WITH CHOCOLATE GLAZE AND ROASTED COCONUT FLAKES

Mud Cake (8 pcs) 

  • 200 ml cane sugar
  • 200 ml icing sugar (powdered cane sugar)
  • 1 tsp baking powder
  • 200 ml rice flour
  • 100 ml almond flour
  • 50 ml tapioca flour
  • 2 tbsp cocoa powder
  • A pinch of salt
  • 150 ml Sproud
  • 75 ml vegetable oil

STEP BY STEP 

1. Heat the oven to 200C.

2. Mix all dry ingredients togheter. Stir in the oil and add the Sproud at the end.

3. Fill a spring-form cake tin (22cm in diameter) and bake the cake in the middle of the oven for about 30 minutes. Allow to cool completely.

 

Glaze 

  • 100g icing sugar
  • 15g cocoa powder
  • 30g Sproud
  • A pinch of salt
  • A pinch of instant coffee

STEP BY STEP 
1. Combine the icing sugar and cocoa powder. Add Sproud and whisk to a smooth texture. Add salt and press the instant coffee through a fine meshed sieve.

2. Pour the glaze over the cooled cake and let the icing set in the fridge.

Topping

  • 20g coconut flakes

STEP BY STEP 
1. Toast the coconut flakes in a dry pan over high heat. Stir constantly until the coconut flakes are evenly toasted.

2. Sprinkle over the cake. Leave the cake in the fridge for at least 2 hours before serving.