The Edmonds cookbook, a staple in every New Zealand kitchen. First published in 1907 it boasted 50 pages of ‘economical everyday recipes and cooking hints’. Photo credit: Kete Christchurch Over the last month or so I’ve been adapting some recipes. I’m not about to go on some crazy mission to adapt the whole book, just the ones that I like, the ones that evoke a childhood memory and take me back in time. This chocolate cake was super easy, one pot one spoon, gotta love those basic recipes. At the last minute I threw in some thread coconut to add a bit of texture and then iced it with chocolate cream cheese frosting. The secret hint is to ice the cake while hot, the cake absorbs some if the frosting (which tastes like moose, it’s so good)! The recipe is below, enjoy! X One egg chocolate cake with chocolate cream cheese frosting50g butter1 Tbsp golden syrup1 egg1/2 cup sugar2 Tbsp cocoa powder3/4 cup brown rice flour1/2 cup buckwheat flour1 Tbsp potato starch1/8 tsp xanthan gum1 tsp baking powder1/2 tsp vanilla bean paste1 tsp baking soda3/4 cup milk1/2 cup thread coconutPreheat your oven to 180C, prepare a bundt tin by spraying with cooking oil and coating with rice flour.Melt the butter and golden syrup in a saucepan. Take off the heat and add the sugar and sifted cocoa powder, beat in the egg. In a separate bowl sift the flours and baking powder together.In a small bowl dissolve the baking soda into the milk.Fold the flour mixture followed by the milk mixture into the egg mixture.Lastly fold in the coconut and stir until just combined.Bake for 30 minutes or until the cake springs back when lightly touched.Frosting25g dark cooking chocolate50g cream cheese1/2 icing sugar2 Tbsp cocoa powdermilk (approx 2 Tbsp)Melt the chocolate (I use the double boiler technique).Place the melted chocolate and the cream cheese into the bowl of your stand mixer, beat on medium speed until smooth. Scrape down the sides.Sift the icing sugar and cocoa powder together.Add the sugar mixture to the cream cheese, add enough milk to get the right consistency. The frosting should be spreadable not runny.Once the cake is removed from the oven allow it to cool in the tin for 10 minutes before turning out onto a cooling rack. Using a skewer, poke holes along the top of the cake before spreading the icing on top.