Pastel de Cacao con Chocolate
Apart from bananas, a lot of cocoa is grown in Ecuador. Although much of it is exported, the cultivation has an impact on the cuisine and so it is not surprising that there is chocolate cake in Ecuador. I replaced eggs, butter and milk with bananas, coconut oil and soy milk, all ingredients that are also available in Ecuador.
Equipment
- oven
Ingredients
- 60 g cane sugar
- 20 g icing sugar
- 1 tbsp coconut oil
- 1 banana ripe
- ½ vanilla pod
- 200 ml soy milk
- 150 g wholemeal flour
- 60 g cacao powder
- 1 tbsp baking powder
- 100 g dark chocolate
- 1 tbsp coconut oil
- cacao nibs
Instructions
- Preheat the oven to
180 °C. Grease and flour a cake mould. - Mix the two sugars with the coconut oil until a cream is formed.
- Add the mashed banana piece by piece and continue to stir.
- Halve the vanilla pod, scrape it out and add it.
- Stir in the soy milk a little at a time. Add up to 100 ml more liquid, depending on the ripeness of the banana.
- Using a spoon, add the flour, cocoa powder and baking powder and mix until a homogeneous mixture is formed.
- Pour into a prepared tin and bake for 40 min or until the knife test works.
- Leave the cake to cool and remove from the tin.
- Melt the chocolate in a bain-marie and add the coconut oil. Frost the cake and sprinkle with cocoa nibs.
Notes
For a 20 cm cake tin, approx. 20 pieces.
Nutrition
Calories: 105.6kcal
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