Overall Rating: 4.5/5
Summary: This cake turned out so great, especially considering it was an experiment! The cake is very light, fresh, and super chocolatey. The chocolate chunks are big, so each bite hits you with a whole lotta flavour. The frosting is super sweet...okay, the whole cake is super sweet! What about the coconut? Well, I'm pleased to say that the coconut flavour was actually very present and complemented the dark chocolate verrry well. This is one of my favourite desserts that I've personally made myself and I'll definitely be making it again.
Ingredients:
- 1 1/8 c. buckwheat flour (find at Bulk Barn)
- 1 c. chocolate chunks (I used Lindt Swiss Classic Gold Surfin)
- 1/2 c. coconut oil (I used Edro Virgin Coconut Oil) instead of butter
- 3/4 c. brown sugar (I used Demerara Gold Brown Sugar)
- 1/4 c. coconut milk (add as needed for a moist consistency; I used Globe Brand)
- 1 large egg
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. chopped pecans (or any nut of your choice)
- Preheat oven to 375 degrees C
- Grease cake pan
- Combine flour, salt, and baking soda; whisk
- Beat egg and sugar on high with electric mixer until fluffy
- Add coconut oil and extract to egg mixture and mix on high for about 30 seconds
- Combine egg mixture, dry mixture, and enough coconut milk to get a moist, thick, cake batter
- Stir in chocolate chunkss and pecans
- Pour into cake pan and use a spatula to press the batter into the bottom (you'll need to do this because the batter will be thick)
- Bake 30-40 minutes or until a toothpick comes out clean from the center of the cake
- Cool.
- Melt chocolate with coconut milk until you get a thick consistency that you like (measurements at your discretion based on how much icing you want and how thick you prefer it)
- Cool and frost cake
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