Nothing would make me happier right now than being in this cold-a** living room of mine enjoying a warm coffee and slice of this glorious cake. As a matter of fact: I am in my cold-a** living room indeed – wondering how come it feels like the arctic when I’m supposed to live in one of the warmest places of Spain – and I have a huge-a** mug of balck coffee with me. The cake though? Nowhere to be seen. This was one recipe I made back in summer, oh glorious summer when I actually had some free time to enjoy (and consequently, lots of cake). Sorry I’ve kept it to myself until now, by the way.
Now that I think about it, there are quite a few things which would make me happier than this cake (but very very few because this cake is bomb), case in point: my uni deciding we’ve already taken way too many exams and deciding to start winter holidays tomorrow. That’s a plan I can get behind and not the one where we have a goat roaming free around campus for a whole day. Which, in case you’re wondering, actually happens every year. What do they celebrate, I don’t know. Goats? Maybe. I mean, there are worse things to celebrate. And, truth to be told, the goat is cute (not sure if it’s the same one every year but she sure is a peach) and all kinds of adorable. Aaaaaand now that I thaink about it, they also give out free drinks to conmemorate the day of the goat. Maybe to make up for the fact that the goat is noisy af and keeps interrupting all the lectures? Probably.
My point is – surpringly not goats because, in case you haven’t noticed, this is a post on cake, not cute furry animals – my uni could ditch noisy goat day (and also that they when they give out unripe bananas to everyone) and set up a new policy involving more holidays and less homework. Also, they should totally give out cake.
This cake, to be exact. So soft, tender and *wait for it and cover your ears if you’re sensitive* moist that I can already foresee millions *TRILLIONS* of people queueing to get a slice (fun fact: that too happened once, but it was free hotdogs they were giving out). And then there would be me getting a slice, going home to change my clothes and put on a wig and returning to the queue incognito so I can get another slice #sneaky
Because, hear me out my friend, this cake is that good. Classy as vanilla and chocolate cake is, but with a fun twist (I mean, who doesn’t love marbled baked goods!!! not me!!!!!!!) and a finger-licking, delicious chocolate frosting. If that’s not your idea of heaven, then I don’t know what is. And you’re probably weird. Like, who on Earth can possibily hate the idea of fluffy vanilla chocolate cake covered in extra chocolate? Not me.
Cake, cake, cake. All I want is cake. And in case you haven’t realised, this is me typing random words so I don’t have to go back to writing my fluid dynamics essay (featuring lots of Excel spreadsheets because why ruin your life with a simple essay when you can turn it into a 15 page memoir full of formulas I don’t understand and all the numbers?) so bear with me please. I wish I was napping. I really, really do. Also on my wishlist? Ugly-but-oh-so-beautiful-topshop-boots. And you *insert romantic song*… you making this cake… and sending me a slice after… please.
- 330 grams all purpose flour
- 30 grams ground flaxseeds
- 200 grams sugar
- 15 grams cacao powder
- 400 grams coconut milk
- 90 grams olive oil
- 1/2 tbsp. baing powder
- 1 tbsp. white wine vinegar
- 1 tbsp. vanilla extract
- 20 grams coconut milk powder
- 5 grams cacao powder
- 50 grams sugar
- 40 grams coconut milk
- 40 grams coconut oil
- 100 grams dark chocolate
- Preheat oven to 375F (180ºC)
- Whisk together flour, sugar, baking powder and flax seeds.
- Add in vanilla, milk, oil and vinegar and stir with a wooden spoon until smooth.
- Separate batter in two bowls and add cacao to one.
- Grease a small loaf pan and add dollops of the vanilla batter.
- Add dollops of the chocolate batter.
- DO NOT SWIRL BATTER or it will get messy once it's baked. The swirls will form on its own.
- Keep adding dollops of vanilla and chocolate until you run out of batter.
- Bake for 40-45 minutes or until you insert a toothpick in the center of the cake and it comes out clean.
- Melt chocolate and whisk until smooth.
- Warm milk and oil and whisk them with the chocolate.
- Add in sugar, cacao and milk powder and whisk until smooth.
- Pour glaze over the cake and enjoy!
- I used carton-style, light coconut milk here, but you could use the stuff from a can too.