"This is a lovely and soft cake that is also great to make muffins from. It's great for a chocolate fix if you're lactose intolerant and can't have real chocolate! It took a couple of trials and errors to perfect the recipe (it's an adaptation of my apple and cinnamon muffin recipe) but it's now most delicious and my housemates love it! The cake/muffins will keep well for 3 to 4 days after baking, though will go stale after that. Happy baking!"
Preheat oven to 350 degrees F (175 degrees C). Line a large cake pan with parchment paper.
Sift flour and baking powder together into a bowl. Add 1/4 cup cocoa powder and salt; stir to combine. Sift flour mixture several times before placing in a large bowl. Stir in brown sugar and white sugar. Make a well in the center of the flour mixture.
Whisk eggs and vanilla extract in a bowl. Add 2/3 cup milk and whisk until combined. Add vegetable oil in a slow stream, whisking constantly. Pour into the well in the flour mixture in a slow stream, stirring with a metal spoon until batter is just combined. Fold in mixed berries. Pour batter into the cake pan and spread evenly across the top.
Bake in the preheated oven until a skewer inserted into the center comes out clean, 25 to 30 minutes. Cool completely before frosting, about 1 hour. Invert cake onto a plate.
Sift confectioners' sugar and 1/4 cup cocoa powder together in a metal or glass bowl until evenly combined.
Heat 3 tablespoons milk in a saucepan over medium heat until warmed, about 1 minute. Stir warm milk gradually into the sugar mixture until it forms a thick paste.
Fill the saucepan with 1 inch water and bring to a simmer. Place metal or glass bowl over the simmering water and stir until glaze is smooth and glossy. Pour glaze quickly over the cake and sprinkle with coconut flakes.
If you're not lactose intolerant you can still make this recipe using cow's milk and it's really nice. Soy milk can also be used.
If you add some chocolate chips, usually 1/2 to 1 cup will be sufficient (depending on how chocolaty you like things).
You can also use fresh berries - I often use raspberries and morello cherries.
You can bake the batter in a muffin pan as well. Batter should be enough for 12 large or 18 small muffins. Bake at 375 degrees F (190 degrees C) until a skewer inserted into the center comes out clean, 18 to 20 minutes. Leave in the tin for 5 minutes to cool after removing from the oven, then turn out onto wire racks. They are delicious served warm.
Per Serving: 345 calories;13.4 g fat;
54.4 g carbohydrates;
4.9 g protein;
32 mg cholesterol;
292 mg sodium.