Dark choc espresso coconut cake
Ingredients for the cake
75g unsalted butter, room temperature
150g dark brown sugar
1/2 tsp vanilla extract
1 large egg
150g spelt flour
35g cocoa powder
3/4 tsp baking soda
1/4 tsp salt
75g coconut greek yoghurt
90g espresso coffee
30g dark chocolate chunks
Method:
Preheat the oven to 160 degrees and grease and line a 24cm x 13cm x 6.5cm loaf tray.
Beat the butter and sugar together until creamy.
Add the egg and vanilla and stir.
In a separate bowl whisk together the flour, cocoa powder, bicarb, and salt and add to the wet mix but do not stir.
Add the coconut yoghurt on top and slowly mix in the wet and dry.
Meanwhile, have your coffee ready and lastly, add the coffee and whisk to form a glossy rich batter.
Pour contents into your greased tin and place the 30g of dark chocolate chunks on top.
Bake in the oven for 35-40 minutes or until a skewer inserted comes out clean.
Remove from the oven and set aside.
Allow to cool and tip out onto a wire rack.
ingredients for the glaze
150ml cream
100g milk chocolate
Dark choc shavings
Method:
Combine the milk choc and cream in a bowl over a pan of simmering water and heat on low until melted.
Once cooled and thickened slightly pour on top of the cooled loaf cake and place grated dark choc.
Enjoy
