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3 cups flour
2 cups brown sugar
2 tsp baking soda
¾ cup cocoa (a good-quality Dutch cocoa is best)
¼ tsp salt
2 cups soy or almond milk
¾ cup oil
¼ cup vinegar
2 tsp vanilla
double shot espresso (optional)
250g 50% cocoa dark chocolate (we use Whittaker's )
1 can coconut cream1 cup frozen berries
2 Tbsp icing sugar
Mix dry ingredients together. Mix wet ingredients together. Combine the two.
Bake in two equal-sized cake tins at about 180degC for 25-30 minutes.
For the topping
Melt chocolate into coconut cream over low heat.
Reduce berries with icing sugar over low heat for 5-10 minutes.
Recipe provided by Union Co, Port Chalmers. Recipe requested by Kay Hannan, Oamaru.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.