Chocolate Cake

What do you look for in a chocolate cake? Do you like cakes that are so rich that you can only eat a thin slice at a time or do you prefer lighter ones where eating half in one sitting is not an issue? I’m in the second boat. I prefer to suck in chocolate cake like a vacuum.

Chocolate cake with spiked whipped cream. Make your own at home--click for the recipe!

I like chocolate but I don’t like cakes that are so rich I have to restrict my consumption of them. Light chocolate cakes bring back memories of grocery store birthday cakes. Rich, dark chocolate cakes just can’t do that. The cool thing about this recipe though is that it’s really simple to adjust to your tastes.

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Raspberry Coconut Bread

It’s nice to cook with seasonal ingredients. Luckily for me, coconut is in season now in Canada so coconut bread is a good idea. By in season I mean a few packages of coconut flakes were being sold at my local grocery store, of course. Unfortunately, since the last ice age, coconut trees have not grown in Canada. If you’re in a tropical country you probably don’t even have to go buy coconut for this recipe, just walk outside and look around – it seems that tropical countries have coconut trees everywhere. Just open the coconut (you want a brown one) and hit it with a hammer so that the coconut “meat” separates from the shell, shred the “meat” in your food processor, and then dehydrate it. If you’re not lucky enough to live near a coconut tree then just buy some coconut flakes in the grocery store.

Coconut bread with raspberry-lime compote and fresh whipped cream

I used frozen raspberries for this recipe because I still had a lot left over from my raspberry hazelnut torte. While I was waiting for them to defrost I was reading the plastic bag they were stored in and found out that the raspberries were imported all the way from Lithuania.

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