60g70% Ecuador dark chocolate powder(or other dark chocolate, finely grated )
130gdark brown sugar
1tbspvinegar(I used cider vinegar)
25g70% dark chocolate powder(or finely grated chocolate)
Sift the dry ingredients into a bowl. Stir in the chocolate and make a well in the centre.
Mash the banana up with the sugar, then beat in the oil. Pour gradually into the dry ingredients, mixing from the centre outwards.
Add the water and vinegar and mix until just incorporated.
Scrape into a 21cm round cake mould or lined tin and bake at 180℃, 350℉, Gas 4 for 40 minutes. Remove from the oven, allow to cool for a ten minutes, then turn out onto a wire rack to cool completely.
Melt the coconut and chocolate in a pan over a low heat. Remove from the heat and stir in the maple syrup until smooth. Pour over the cake, allowing it to drip down the sides. Scatter over some grated dark chocolate if desired.
This will give 8-10 slices, depending on how big you cut them.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.