For Easter, I was craving something fresh and spring-like. Also, chocolate. Dark chocolate to be precise. I usually make a lemon pound cake around Easter, but this year I wanted to switch it up. Feast your eyes on this fluffy cloud of deliciousness.
After scouring the interwebs, I came across this recipe for chocolate cake and this recipe for coconut buttercream. I modified both recipes a bit. For the chocolate cake, I used strong black coffee, instead of the espresso powder and dark chocolate cocoa powder, instead of regular. For the buttercream, I used the remaining of my coconut extract, instead of canned coconut milk. I just couldn’t justify opening an entire can of coconut milk for a few tablespoons. Both the cake and buttercream turned out great and I used some organic coconut flakes to finish off the cake.
There’s something so relaxing about baking. It helps me destress when the world has got me down. And lately, I need a lot of activities to help me destress. Plus, unlike, say yoga or walking around your neighborhood, when you bake, you get to eat it when it’s done.