In all honesty, I have written this post and re-written it a dozen times. I keep starting it and going to do something else and when I come back to it, I have changed my mind on what I want to say or cook. That’s my brain pretty much all the time these days. This is similar to all things these days. One minute I think I know how I want my nursery to be decorated and then the next I want something completely different. Poor D has to deal with this on a full-time basis and calls me highly emotional and how does he say it… oh yes “here come the mood swings” which of course I totally disagree with, in my mind I’m being totally rational and normal, but I have to say I am probably a little more emotional than before, but only a little (said with a little smile and wink).
Ok anyway moving on, I am beginning to cook again a little. It’s not that I haven’t been cooking recently but I have been creating rather unusual concoctions that would most certainly not be worthy of publically talking about as I think my food of late only suits, well me to be honest. But for the first time in a VERY long time, I followed a recipe! Yaysies. I am most proud of myself… When I say followed, what I mean to say is that I have taken a few recipes and combined them to create a heavenly rich and indulgent chocolate bread like cake. I have made this twice this week and it just tastes sooo good but it is rather heavy and found myself freezing half of it for a rainy day.
I wrote a version of this recipe down years ago, and it was called chocolate pound cake. Now a pound cake is made with equal ratios of flour, butter, sugar and eggs and baked in a loaf tin or bundt tin. Now the only element that I kept about this pound cake is the tin. The rest changed. So not really a pound cake, just a good chocolate cake baked in a loaf tin. But I am keeping the title as it lends a certain charm to the end result.
CHOCOLATE AND COCONUT POUND CAKE
This cake actually ages well. It doesn’t dry out if wrapped up properly and can be made days in advance (or frozen if needs be). Super heavy and rich cake but lightened by serving with natural yogurt.
- 60 g butter at room temp
- 190 g plain flour
- 65 g unsweetened cocoa powder
- 1 tsp salt
- 3/4 tsp baking powder
- 125 ml coconut oil (melted and at room temp)
- 300 g sugar (I used caster)
- 3 large eggs
- 1 tsp vanilla bean paste
- 160 ml buttermilk (divided into two portions of 80 ml)
- handful of coconut flakes for the top
Pre heat the oven to 180 c/ 160 c fan oven. Line a loaf tin with baking parchment. Mine is 8″ by 4 “.
Sieve and mix together the flour, cocoa, salt and baking powder in a bowl and set aside.
Whisk together the sugar, coconut oil and butter. It should be fluffy and light in colour once done(a couple of minutes). Don’t worry if it looks a little crystal like at this point. Add in the eggs, one at a time and beat well in between each egg addition. Then add the vanilla and whisk.
Next we are going to mix the dry ingredients and the butter milk in, but in small amounts. Add 1/3 rd of the flour mixture to the creamed sugar and eggs. Whisk well. Then add 80 ml of the buttermilk in and whisk again. Repeat with the flour and then the buttermilk and end with the last addition of flour mix. With a spatula give the whole mixture a good turning over to ensure everything is combined evenly.
Pour the mixture into the loaf tin and sprinkle with the coconut flakes. Cover with foil so the top and coconut don’t burn. Place in the oven for 60 minutes. After the 60 minutes, remove the foil and replace to the oven for a further 15-20 minutes. Check to see if it is done by sticking a skewer in and if it comes our relatively clean it is done. Remove from the oven and allow to cool in the tin for 20 minutes. Then cool further on a rack.