“Let’s face it, a nice creamy chocolate cake does a lot
For a lot of people; it does for me.”
Famous words from a famous person, that applies to almost all of us even today. 27th January is national chocolate cake day – I have missed the boat for that – but I am sure chocolate cake day is every day for most of us.
Chocolate – history-invention not sure exactly which applies but this goes way back to around 1764 – when Dr James Baker discovered the magic ingredient “chocolate” that has changed lives since then. He used 2 huge circular millstones to grind cocoa beans and extract cocoa mass/cream. I am assuming because of its popularity and the tedious process involved in the extraction process – Conrad Van Houten of the Netherlands developed a mechanical extraction process in 1828. This was a process of extracting fat from the cacao liquor resulting in a wonderful cacao butter. Now the exclusive luxury of chocolate was transformed into an inexpensive item. Rodlophe Lindt – took this invention to a completely new level in 1879 when he developed a process called “conching” for creating silkier and smoother chocolate that made it easier to bake with. This period between 1890 and 1900 chocolate recipes were mainly for drinks
Cakes have been baked and are being baked for over 2000 years – however exact dates are not known. In the early days cakes were made using flour, honey, nuts, milk, eggs and other available flavourings. Cacao, sugar, new flavours, various types of flour, dairy free products, dairy products, various machinery, an array of different baking utensils and the list goes on as to what is available today.
Cake – tasty, indulgent, decadent and oh not so healthy is what we all think – but none the less we all want a piece if not 2-3 pieces – that is the effect a good cake has. Just always remember there a number of naturally occurring chemicals in chocolate that are either good for us (health wise) or affect our moods (inducing feelings of love and happiness)
There are a million and one recipes available for cakes, chocolate cakes and vegan cakes – I am sharing one of mine that has worked well for me.
Chocolate & Coconut Cake
30ml flax seed meal
250ml melted coconut oil
175ml coconut milk
375ml cake flour
5ml baking powder
30ml cocoa powder
50ml desiccated coconut
175ml castor sugar
- Heat oven to 180 degrees and grease a 900g loaf pan or a similar size pan of your choice
- Place flax meal in a small bowl and slowly add the water – ensuring that you stir while adding the water
- Whisk the coconut milk and oil till well combined and set aside
- Sift the flour, baking powder and cocoa into a large mixing bowl and add in the coconut and castor sugar and mix well
- Now pour in the oil mixture followed by the flax meal mixture and stir until well blended – pour into the greased baking pan and bake for 35-40minutes or until a skewer inserted into the centre comes out clean
- Allow cake to cool in the pan for about 10-15minutes, before turning out onto a wire rack to completely cool
- Serve it as is or with a dusting of icing sugar and cocoa or with some melted vegan chocolate or a vegan buttercream frosting – however you serve it – you are bound to enjoy it
For A Marble Effect
- Add the cocoa to half the mixture and keep the other half plain, and pour bits of the mixture alternately into baking pan
- Using a skewer swirl lightly to create a marble effect.