- 1
Ingredients
- For the cake:
- Makes an 8x8” pan of love
- 1/4 cup (56 g) unsalted butter
- 170 g/6oz semi-sweet chocolate (50-55% cocoa), chopped
- 1 cup (200 g) sugar
- 1 large egg
- 1/2 cup coconut cream
- 1/4 tsp pure vanilla extract
- 3/4 cup (107 g) all-purpose flour
- 1/2 cup (42 g) cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- For the frosting:
- 1/2 cup coconut cream
- 150 g/5 1/4 oz semi-sweet chocolate (50-55% cocoa), chopped
Preparation
Step 1
I'm not a
resolution-maker myself. I never have been. I am a constant learner though, and
I always try to be a wiser person, lend a hand, cook new cuisines, try new
ingredients and challenge my baking skills on a daily basis.
I think
the key is to constantly challenge yourself in little ways and make long-term
goals rather than make a big abrupt announcement once a year. I may not succeed
each and every time, but at least it keeps me on my toes!
First
you'll be surprised at how easy it is to make.
Ganache
is a silky smooth combination of two ingredients: cream and chocolate. In this
case we use coconut cream and the result is luscious. The high melting point of
the fat fraction in coconut cream means that it requires more energy to melt
when it lands on your tongue. This use of energy (heat) means that your mouth
will actually cool down as you’re eating, creating an icy effect! Remember Icy
Squares? Those square-shaped chocolates wrapped in different colours & gold
foil sold in a plastic cylinder? Those were full of hydrogenated fat and I was
shamefully addicted.
Coconut
milk is a great addition to your baking repertoire. There is something that you
need to know about it first… Like dairy, it comes as “milk” and “cream”.
For this
recipe you want thick cream, especially for the ganache. Now, you can get this
from a can of coconut cream, but you can also use coconut milk. That’s because
coconut milk is not homogenized like dairy milk is and this means that it
separates on standing, forming two layers: the fat floats to the top (it is
less dense than water) and the water sinks to the bottom. If all you have is a
can of coconut milk then you can scrape off the top creamy bit and use that for
this recipe. Just don’t shake the can!
Makes an 8x8” pan of love
Preheat your oven to 325°F/165°C. Line an 8x8-inch baking pan
with parchment paper and set aside.
In a medium heatproof bowl set over a saucepan with 1 inch
of simmering water, melt butter and chocolate together. Remove bowl from over the
saucepan and stir in sugar followed by the egg until smooth.
If using a can of coconut milk, open the can (do not shake)
and spoon off only the top portion which is the creamy bit. Do not use the
clear liquid underneath. Stir this coconut cream and vanilla extract into the
chocolate batter. In a separate bowl, sift together flour, cocoa powder, salt
and baking powder and then stir it into the wet mixture until well
combined. Pour the batter into the prepared pan and bake until a tester
comes out mostly clean with a few sticky bits attached, about 35 minutes.
Transfer pan to a wire rack to cool completely.
While the cake is baking, make the frosting by heating the
coconut cream in a small saucepan over low heat until it comes to a boil. Add
chopped chocolate and let stand 3 minutes. Stir until smooth and glossy. Place
the pan over very low heat and stir constantly if necessary to melt any pieces
of solid chocolate. Let cool until spreading consistency, about 30 minutes, and
then spread over cooled cake.
I also got here from foodgawker and this cake and especially that ganache is on my must make list now! My b/f put a Zero bar in my stocking this year and I've been craving that icy type of chocolate ever since. Thank you, this looks amazing and I've bookmarked it.
Do you know if it is possible to replace the sugar with honey? :) The cake looks super good and yummy, and I'm a big fan of coconut as well, so I am definitely going to try this!
If you replace sugar with honey, the cake will be too dense - nearly like solid fudge. I would suggest substituting one third of the sugar, but not all of it with honey.
I wanna make it today , I just have a little problem with the coconut , i really don't like it , would you please tell how much heavy cream can i use instead of it , and if i can use some other flavors like Vanilla or something else ..
Hi, you can replace the coconut cream with an equal amount of 35% whipping cream.
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