Ingredients

For the cake

1 cup self raising flour

1 cup blanched almonds

1 cup freshly grated dried coconut

1/2 tsp baking soda

1/4 tsp five spice

1/4 tsp salt

1/2 cup buttermilk

1/2 cup golden syrup

1 large egg

1 tsp vanilla extract

100g unsalted butter

150g dark chocolate

2 tbsp cocoa powder

1 330ml bottle Karma Cola

 

For the coulis

1 punnet strawberries

1 bottle Gingerella

 

For the ganache

75g dark chocolate

50g butter

1 tbsp cocoa powder

& the rest of the Karma Cola

Method

Blitz the almonds in a food processor till finely ground, and add to a mixing bowl with the coconut. Sift flour, baking soda, salt and spice into the bowl, and mix all together.

Whisk the egg, buttermilk, golden syrup, and vanilla extract until smooth. Set aside.

In a saucepan, melt the butter, chocolate, and cocoa powder. Remove from heat and stir in 1 cup of Karma Cola. Fold chocolate mixture into the dry ingredients, followed by the buttermilk mixture. Gently beat until smooth.

Pour mixture into a round springform cake tin, lined with baking paper. Bake in a 180°C oven until a skewer comes out clean, approximately 60 mins. Cool, remove from tin, and store in an airtight container or the fridge.

For the coulis, chop up strawberries and add to a saucepan with enough Gingerella to cover berries. Heat until simmering, remove from heat, and blitz in a blender. Strain and chill.

Melt butter, chocolate and cocoa till smooth. Remove from heat and thin with remaining Karma Cola.

To serve, place slices of Karma Cola cake onto a plate of strawberry coulis, pour ganache over the cake, and garnish with a spoonful of whipped creme fraiche, or fresh cream.

 

Karma Cola