I was expecting something different after this cake. I thought it would be more coconut ( but desiccated coconut I sprinkled over vanilla ice cream compensated my disappointment) and more cohesive. Here I got a surprise because, although the cake was quite heavy it was also full of air bubbles – just delicious!
For sure I’ll make it once again and probably soon, because combinations of strong chocolate cake and vanilla ice cream was a real shot in the eye!
p.s. The cake was supposed to have a glaze, but my husband put the saucepan with it in the sink, thinking he’s cleaning dirty dishes…
55 g (2 oz) dark chocolate (70%)
85g (3 oz) cocoa powder
200 ml (7 fl oz) boiling water
145 g (5 oz) wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
90 g (3 oz) butter
230 g ( 8 oz) white sugar
50 g (2 oz) dark muscovado sugar
275 ml (9.5 fl oz) coconut milk
Pour over the chocolate and cocoa powder the boiling water. Whisk until the chocolate mixture is smooth. Set aside to cool. Combine the chocolate mixture with dry ingredients ( flour, baking soda and powder). Stir in sugar until combined. Add one egg and whisk to combine. Add other egg and whisk for 3 min. Slowly add the coconut milk and the chocolate mixture. Bake in preheated oven to 180 oC (360 F), for about 30-40 min. Serve it cool with a scoop of ice cream and roasted coconut desiccated.