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Coconut Milk Chocolate Cake
recipe
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London
Coconut Milk Chocolate Cake
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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A rich, fudgey and dairy-free chocolate cake with coconut milk and a coconut milk ganache topping.
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You Need

Serves 8-10
  • 55g dark chocolate
  • 85g good quality cocoa powder
  • 180ml freshly brewed coffee
  • 160g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 90g coconut oil
  • 200g caster sugar
  • 50g dark muscovado sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 275ml coconut milk

  • For the Ganache Topping

    • 125ml coconut milk
    • 125g dark chocolate
    • 1 tsp Karo syrup (optional)

    • How To

    1. Preheat oven to 180C. Grease and line 22cm round springform tin with parchment circle.
    2. Break up the chocolate into small pieces and place in a heatproof bowl with the cocoa powder. Pour over hot, freshly brewed coffee and whisk until smooth. Set aside.
    3. Melt the coconut oil.
    4. In another small bowl, whisk together flour, baking powder, bicarbonate of soda, and salt.
    5. In a bowl of an electric mixer, combine the sugars and whisk to break up any lumps. Add the coconut oil and whisk until combined.
    6. Add the eggs one at a time. After the second egg, whisk for 3 minutes until thickened and pale. Add the vanilla extract.
    7. With the mixer on slow speed, add the chocolate mixture and then the coconut milk, scraping down the bowl until incorporated.
    8. Finally, add the flour mixture and whisk until just incorporated. The mixture will be quite wet.
    9. Pour into the prepared tin and bake in the bottom third of the oven for 35-40 minutes until a toothpick comes out with a few damp crumbs.
    10. Place the cake on a cooling rack and cool before removing from tin.
    11. To make the ganache, break the chocolate into small pieces and place in a heatproof bowl. Heat the remaining coconut milk and Karo Syrup until just boiling, then pour over the chocolate. Leave for 2 minutes and stir until smooth and shiny.
    12. Allow the ganache to rest and cool for 10 minutes before pouring onto the cake.