This is the first weekend in about a month and a half where I can actually relax, because I don’t have to work. “Back to school” period in September is always intense. I have my new ideas for projects and clients also have their own ideas they want to implement after summer.

October is usually also quick-paced, but luckily this year a bit less so. New opportunities have come up and I have new photo shoots, so my camera will stay pretty busy. But the truth is that I haven’t really had that much time for myself. I did manage to find some time to prepare this chocolate cake, because a friend from Madrid came to visit me. She was on business, so she was only going to stay in La Coruña for a few hours and after having lunch in a restaurant in the center, I invited her home to have coffee and a piece of this delicious cake.

This is a favorite of mine. It’s super simple and quick, so I frequently make it when I feel like having something sweet, but I haven’t got the time for elaborate recipes.

INGREDIENTS

240 ml (1 cup) whole milk, better if fresh

225 gr (1 cup) baking flour

200 gr (1 cup) brown sugar  

50 gr (1/2 cup) cocoa powder

50 gr (3 tbsp + 2 tsp) unsalted butter (room temperature)

2 tbsp vanilla extract

1 egg

1 tsp baking soda

½ tsp salt

200 ml (1 cup + 3 tbsp) heavy cream

20 gr (1/4 cups) powdered sugar + some extra to sprinkle on top

Blueberries

Raspberries

METHOD

Preheat oven to 180ºC (350ºF) and cover a mould with baking paper. In a bowl, sift the flour and cocoa. Add the sugar, salt, and baking powder. Mix and then pour the milk, vanilla extract, butter, egg, and mix again.

Put this in mould and bake for 40 minutes. Remove from oven and let it rest. Carefully unmold on a plate.

Whip the cream with the powdered sugar, spread on top of the cake, add the blueberries and raspberries and sprinkle some powdered sugar over it. Serve with a nice cup of coffee or tea!