There are days when you skip the almond milk latte and dive straight into the cheesecake. When that day comes I want big calories, and in suitable blowout fashion I'll go for a rich, buttery cake that will involve chocolate and coconut in some form. This wannabe pound cake is easy to mix, slightly fiddly to spoon and swirl, but straightforward to bake.
For the cake
150g dark chocolate
150g unsalted butter, softened
100g cream cheese, softened
30g neutral oil, like almond or sunflower
250g castor sugar
3 medium eggs, 60g each
seeds from a vanilla pod
75g desiccated coconut
275g plain flour
3 tsp baking powder
For the glaze
100g castor sugar
100g dark chocolate, about 60 per cent
15g bourbon, or orange juice
To make the cake
1. 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.
2. 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.
3. 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.
To make the glaze
1. 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.
2. Add the bourbon and stir through. Leave to slightly cool, stirring often, until it's thick enough to sit on the top of the cake and drizzle down the sides. Leave the cake until the glaze is cool before slicing.