INGREDIENTS
This particular poundcake requires two different recipes: a chocolate cake and a smaller white coconut cake which is the heart center of this poundcake
Chocolate Cake Recipe :
1 1/2 cups all purpose flour
1/2 cup cornstarch
1/4 cup millet flour (or almond flour)
pinch of salt
4 tbsp (30 gr) unsweetened cocoa powder
4 tsp baking powder
2 large eggs
1/2 cup (100 gr)light brown cane sugar (finely ground)
1/4 cup coconut oil
1/4 cup light olive oil
4 tsp baking powder
2/3 cup kefir (or yogurt)
White Coconut Cake recipe:
2/3 cup all purpose flour
1/3 cup cornstarch
1 cup powdered sugar
1/2 tsp salt
1/4 cup coconut oil
1/3 cup milk plus 1/4 cup milk divided
1 1/2 tsp baking powder
2 egg whites
1 tsp vanilla
1/3 cup coconut flour
PROCEDURE
First prepare the white coconut cake which should be baked and cooled before proceeding to assemble the Light Chocolate Cake with the Coconut Heart.
1. Sift together the dry ingredients (except coconut flour).
2. Stir in the coconut oil and milk until completely incorporated, then sir in the baking powder.
3. Add the 1/4 cup milk, egg whites and vanilla. Beat until well mixed for a couple of minutes.
4. Fold in the coconut flour.
5. Pour mixture into a small greased and floured loaf pan. Bake in a preheated 170deg C oven for 20-25 min.
6. Cool cake for 10 min. – then remove to a cooling rack to cool completely. Set aside until ready to use.
Now prepare the Light Chocolate Cake:
1. Sift flour with baking powder, salt, cornstarch, millet flour and cocoa. Set aside.
2. Beat eggs with sugar until light and fluffy.
3. Gradually mix in oils and kefir until batter is smooth. Set aside.
4. At this point your white coconut cake is at hand. Slice it into even 1 cm slices.
5. With a heart shaped cookie cutter press out as many heart shapes as you can. Set aside.
6. Grease and flour a regular loaf pan and pour about 1 cm of the chocolate batter on the bottom.
7. Now insert the hearts “standing” into the batter all in a row touching each other.
8. Pour the rest of the chocolate batter over and around the hearts to cover them. Smooth top.
9. Bake in a 170deg C oven for about 30-35 minutes. Cool in the pan for 10 min. Then turn out onto a cooling rack. Dust with powdered sugar before slicing or cover the loaf with this chocolate ganache:
In a small double boiler melt 100 gr. dark chocolate (I like Venchi brand) into 1/4 cup of cream. When smooth pour over the cooled loaf and smooth out the top. Let cool a few minutes before slicing.