A family recipe that has us thinking about climate change
by Caly McCarthy, Marketing & Communications Coordinator
The recipe for mocha pound cake has been in Caly’s family for three generations–but will it still be possible to make it in 2050?
The answer to this question depends on the availability of coffee and chocolate—which depends upon a climate (and an economy!) that will support the viability of these key agricultural commodities.
And the future of cocoa and coffee are no sure thing. Did you know that under certain emissions scenarios, as much as 50% of the global surface area currently used for coffee farming may no longer be suitable by 2050, due to the changing climate? Additionally, studies suggest that many cocoa-growing regions in Ghana and Côte d’Ivoire—which produce over half of the world’s cocoa—will likely become too hot to grow the crop by 2050. That’s rather sobering!
But the future’s not written yet, and the action we take today can make a big difference towards a vibrant, livable future. Already, Fairtrade farmers are doing the work of adapting to climate change. They’re diversifying crops, planting resilient tree species and deterring disease through preventative maintenance.
When you choose Fairtrade ingredients (like Mount Hagen’s instant coffee, Divine Chocolate’s unsweetened baking chocolate and Rodelle’s vanilla extract!), you’re choosing to stand in solidarity with farmers as they face the reality of climate change. You’re investing in a future that’s vibrant for all of us. Now, that takes the cake!
Mocha Pound Cake
serves 8-10 cake eaters INGREDIENTS 2/3 c. butter, softened; 2 c. flour; 1 1/4 c. sugar; 2 tsp instant coffee; 1 tsp salt; 1/2 tsp cream of tartar; 1/4 tsp baking soda; 1/2 c. water; 1 tsp vanilla; 3 eggs; 1 oz. unsweetened chocolate, melted; (optional—but recommended!) confectioner’s sugar 1️⃣ In a large bowl, use an electric mixer to beat butter, then stir in flour, sugar, instant coffee, salt, cream of tarter and baking soda and mix well. 2️⃣ Add water and vanilla; mix until flour is dampened, then beat vigorously. 3️⃣ Add 3 eggs and melted chocolate. Beat for 1 minute. 4️⃣ Butter and flour a bundt pan or a ring pan, then pour cake batter into it and bake at 375 degrees for 35 minutes. 5️⃣ Using a cooling rack for leverage, flip cake onto a serving plate. Allow to cool, then dust with confectioner’s sugar before serving.
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