Coconut chocolate marble cake with chocolate bourbon glaze
<p>There are days when you skip the almond milk latte and dive straight into the cheesecake, possibly even for breakfast.</p>
<p>When that day comes where your body is craving a pick me up, sometimes, you have to give in. Easy to mix, slightly fiddly to spoon and swirl, but straightforward to bake, this decadent treat might be what you’re looking for.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>150g dark chocolate</li>
<li>150g unsalted butter, softened</li>
<li>100g cream cheese, softened</li>
<li>30g neutral oil, like almond or sunflower</li>
<li>250g castor sugar</li>
<li>3 medium eggs, 60g each</li>
<li>seeds from a vanilla pod</li>
<li>75g desiccated coconut</li>
<li>75g milk</li>
<li>275g plain flour</li>
<li>3 tsp baking powder</li>
</ul>
<p><em>Chocolate bourbon fudge glaze</em></p>
<ul>
<li>100g castor sugar</li>
<li>10g cocoa</li>
<li>50g milk</li>
<li>20g butter</li>
<li>100g dark chocolate, about 60 per cent</li>
<li>15g bourbon, or orange juice</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Line the base and sides of a very large, deep loaf tin (1.5-litre capacity) with non-stick baking paper and heat the oven to 170C conventional or 150C fan-forced. Melt the chocolate and leave to one side.</li>
<li>Beat the butter, cream cheese, oil and sugar for about three minutes until very light and fluffy. Whisk in the eggs one at a time until smooth then beat in the vanilla pod seeds. Beat in the coconut and milk then stir in the flour and baking powder.</li>
<li>Divide the mixture into two bowls, and into one stir in the melted chocolate evenly. Scoop alternate spoonfuls of the vanilla and chocolate mixtures into the tin then gently swirl both flavours together with a butter knife. Bake for about 80 minutes or until a skewer poked in comes out clean. Leave to cool in the tin.</li>
<li>To make the chocolate bourbon fudge glaze, put the sugar, cocoa, milk and butter in a saucepan, stir well and bring to the boil. Simmer for about two minutes until it thickens slightly (108C on a thermometer). Remove from the heat, wait for the bubbling to stop, then stir in the chocolate until smooth.</li>
<li>Add the bourbon and stir through. Leave to slightly cool, stirring often, until it's thick enough to sit on the top of the case and drizzle down the sides. Leave the cake until the glaze is cool before slicing.</li>
<li>Either pour it on when hot and thin, or wait until it thickens into a soft fudge consistency. Just enough to cover the cake, though delicious as a sauce for a blow-out chocolate sundae.</li>
</ol>
<p>What’s your favourite cake recipe? If you have one to share with the community, tell us in the comments below.</p>
<p><em>Written by Dan Lepard. First appeared on <a href="http://Stuff.co.nz" target="_blank"><span style="text-decoration: underline;"><strong>Stuff.co.nz</strong></span></a>.</em></p>
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