First post of the year! It has definitely been a while since I’ve posted. With this isolation due to COVID-19, I have more time to bake and to post. However, it is surprisingly difficult to find flour and even gluten free flour in the supermarkets. Which makes me wonder why are people hoarding flour? To make bread in times of need? I am just glad that I had a box of gluten free flour in my pantry to make this delicious chocolate pound cake to satisfy my cravings.

Ingredients

1. 100g cocoa powder
2. 180ml boiling water
3. 1 tbsp coffee granules
4. 150g Nuttelex (or unsalted butter)
5. 100g caster sugar
6. 80g brown sugar
7. 1 tsp vanilla essence
8. 5 eggs
9. 100g gluten free flour
10. 50g cornflour

Ingredients for the ganache

1. 200g dark chocolate
2. 30ml soy milk (or milk)

Directions

Preparation time: 15min
Baking time: 70min or when the skewer comes out clean

1. Preheat oven to 160°C
2. Dissolve the coffee granules with boiling hot water
3. Add in the cocoa powder into the boiling water in a bowl and mix until smooth. Set aside to cool
4. Place the Nuttelex/butter and both the sugars in the bowl of an electric mixer and beat on high speed until light and creamy.
5. Add the vanilla, eggs and cocoa mixture and beat until well combined
6. Add the gluten free flour and corn flour and mix until just combined
7. Pour the mixture into a lightly greased 21cm x 10cm loaf tin lined with non-stick baking paper
8. Bake for 70 minutes or until cooked when tested with a skewer.
9. Cool in the tin for 5 minutes before turning out on to a wire rack to cool completely

To make the ganache

1. Melt the chocolate in the microwave in bursts of thirty seconds. Make sure that you don’t over do it if not the chocolate would separate
2. Add in the soy milk and stir gently with a wooden or silicon spoon until a nice smooth ganache is formed
3. Spread the ganache over the cooled cake