CHOCOLATE POUND CAKE
- Pre heat oven 160°C.
- Add cocoa to warm water in a pot on a medium heat whisk to combine and allow to cool. Add butter to a stand mixer bowl with brown sugar and caster sugar and pinch of salt mix for 6- 8 minutes or until it’s light, pale and fluffy.
- Add eggs one at a time, beat well after each addition, add the cocoa mixture ( make sure it’s has cooled down) whisk to combine, scrapping down sides. Add flour and mix on a slow speed until just incorporated. Remove bowl, fold the mixture by hand until all flour is combined. Pour batter into prepared tin and bake for 35-40 minutes. Transfer to wire rack to cool.
- To make the ganache, into a small pot on a medium heat add chocolate, cream, vanilla pinch of salt stir. Once the chocolate has melted turn heat off and stir until it becomes thick and glossy.
- To serve drizzle ganache over the cake with sprinkle of coconut and micro lemon balm for garnish.