Have you ever tasted a black sapote (aka chocolate pudding fruit)? I first tasted one many years ago at Karnak, Diane Cilento's tropical haven in far north Queensland. My mother now grows them at the family farm Bend of the River, and my sister Justy makes this marvellous cake with them.
To make the black sapote puree, scoop out the flesh from soft ripe fruit, removing any seeds. You can freeze the pulp and use it to make fabulous smoothies or a Christmas plum pudding.
- vegetable oil - 1 cup
- sugar - 2 cups
- eggs - 2
- vanilla - 1 teaspoon
- dark chocolate chips - 1/2 cup (100g)
- black sapote puree - 2 1/2 cups
- self-raising flour - 2 1/2 cups
- baking powder - 2 teaspoons
- cocoa - 2 teaspoons
- bi-carbonate of soda - 1 teaspoon
- salt - a pinch
- orange blossom water - 2 teaspoons (optional)
- Chocolate Glaze
- dark chocolate - 200g, chopped
- unsalted butter - 70g
- honey - 3 teaspoons
- candied cumquats - to decorate (optional)
Preheat oven to moderate (180degC7160degC fan-forced). Grease a bundt tin (or grease and line two loaf tins).
Beat together the oil and sugar. Add the eggs and beat until well combined.
Sift together the dry ingredients and whisk into the egg mixture. Fold through the black sapote puree, chocolate chips and orange blossom water to make a rich dark batter.
Bake for 55-60 minutes. Test with a skewer before removing from oven.
When the cake is cool, drizzle with Chocolate Glaze and decorate with candied cumquats or orange slices.
For the Chocolate Glaze: put all the ingredients into a heatproof bowl set over simmering water and stir until chocolate and butter melts. Cool to room temperature before drizzling over cake.