Advertisement
The Affinities Cake
- Serves
8–10
- Difficulty
Easy
Published 2012
I came across a simpler version of this vegan-friendly cake in Grenada, when it was made for Mott Green, co-founder of the Grenada Chocolate Company, by Kate Bauman at Almost Paradise Cottages. My version of the ‘volcanic’ cake was created for the 10th anniversary of Deutsche Bank and Solomon R. Guggenheim’s collaboration. It is a triumph of alchemy and is very simple to make. The iced cake improves with being kept for a day.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
I had some prune juice to use up so sourced a recipe and this one came up. I decided to make the cake in two cake tins. I shortened the cooking time initially but continued to bake it as it wasn’t fully cooked. The cakes took the full hour to bake. I had enough icing to cover the two combined cakes.
This resulted in a rich tasty chocolate cake best eaten in small pieces.
I took the cake to a family gathering. The verdict was that they liked the cake. If I have prune juice in the future it will be one to make. With the added bonus of it helping the digestive system. 😊