- 120 g unsalted butter, at room temperature
- 220 g caster sugar
- 2 large eggs, at room temperature
- 300 g self-raising flour
- 150 ml full-cream milk
- rose pink food colouring
- 1 tsp strawberry essence
- 2 tbsp Dutch-processed cocoa powder, sifted
- 1 tsp vanilla bean paste
- shredded coconut, for decorating
- 250 g Ruby chocolate, Callebaut callets (see Note)
- 1 tbsp softened butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 160°C. Grease a 22 cm x 11 cm x 7 cm loaf tin or 29 cm x 16.5 cm x 7 cm bundt loaf tin with non-stick cooking spray.
2. Using a stand mixer fitted with the whisk attachment beat the butter and sugar until creamy. Add the eggs and beat lightly to combine. Alternately add half of the flour and milk, then repeat and beat until just combined.
3. Divide the batter among three small bowls. To one, add a few drops of pink food colouring and the strawberry essence. To another, mix in the sifted cocoa powder. To the third, add the vanilla.
4. Using a tablespoon of batter at a time, spoon the batter into the prepared tin, alternating among the three colours. Use a skewer to marble the batter, then bake for 30 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
5. To make the ganache, melt the chocolate callets in a double boiler, or in a heatproof bowl set over a saucepan of simmering water (ensuring the bowl doesn’t touch the water). Add the butter and stir to create a wetter, silkier ganache.
6. Pour the ganache over the cooled cake and top with shredded coconut. Store leftovers in an airtight container at room temperature for 2–3 days.
• If you can’t get your hands on Ruby chocolate, which can be found at specialty stores or online, simply make a milk, dark or white chocolate ganache instead.
Recipe and image from Just Desserts by Charlotte Ree, Published by Plum (RRP $29.99). Photography by Luisa Brimble, Styling by Lee Blaylock.