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Ingredients

Serves:
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FOR THE SPONGE
all-purpose flour 250 g
cocoa powder 50 g
baking powder 1,5 tsp
baking soda ½ tsp
salt ½ tsp
coconut milk 150 ml
water lukewarm 130 ml
sugar 190 g
vanilla sugar 10 g
vegetable oil 85 g
lemon juice 1 tbsp
FOR THE CREAM
dark chocolate min 70% 180 g
corn starch 1 tbsp
icing sugar 2 tsp
coconut milk 240 ml

Nutritional information

cal
318,36
prot
3,96
fat
16,09
carbs
39,86
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Chocolate cake with coconut milk

Chocolate cake with coconut milk

Ingredients

  • FOR THE SPONGE

  • FOR THE CREAM

If you want to make a vegan dessert, take this recipe into consideration. Coconut milk used for the sponge and the cream gives a special flavour and a nice coconut touch. The sponge is very delicate and doesn’t need extra soaking.


Nadezhda Rahmanova

Recipe author

She is a lawyer by profession, but has worked in various fields. She was a model, an administrator in a casino, worked for several years in the internal affairs agencies (junior police sergeant). She liked working in the police department and dreamed of building a career, but fell ill with oncology and then she had to become a housewife. Since that time, she began to cook with enthusiasm, and a little later taking picture became a real passion. Nadezhda attends webinars on food photography, reads articles and books. Her photos with recipes sometimes fall on the pages of small culinary magazines. She loves animals very much, that's why dogs and cats live in the house.

Steps

1
Done

Step 1

You should make the sponge in advance, as it should be refrigerated for several hours to make the texture thicker and the process of cutting easier. Remove the coconut milk from the fridge in advance so that it is at room temperature. Preheat the oven to 180°C and prepare a 20 cm baking form. Grease the springform with some vegetable oil, layer the bottom with a parchment circle. If you use a cake circle, layer the bottom with 3-4 foil layers, push them tightly to the outer sides and use clips. Grease the bottom and sides with some vegetable oil and but the ring on the baking sheet.

2
Done

Step 2

Sift the flour, cocoa and baking powder, baking soda and salt to the bowl. Mix thoroughly.

3
Done

Step 3

Pour 130 ml lukewarm water and coconut milk to another bowl. Add white and vanilla sugar, mix till fully dissolved. Add the vegetable oil and lemon juice. Mix.

4
Done

Step 4

Add the dry ingredients to the liquid ones. Mix with a whisk till homogeneous and lumpless. The batter should have the consistency of thick sour cream. If the batter is too thick, add 10-20 ml water and mix till homogeneous.

5
Done

Step 5

Transfer the batter to the form and knock the form on the table so that the batter spreads evenly. Bake in the middle of the oven for 35-40 mins. Check the doneness with a toothpick, it should come out dry.

6
Done

Step 6

Put the sponge in the form onto a rack or a wooden surface and leave for 30 mins. Then remove the sponge from the form, remove the parchment and leave on a rack to cool completely. Wrap the completely cooled sponge in the clingfilm and refrigerate for 6-12 hours.

7
Done

Step 7

Remove the clingfilm, cut off the dome and cut into 3 equal parts using a knife or a string.

8
Done

Step 8

Make the cream: melt the chocolate mixed with corn or potato starch over baine marie or in the microwave. Add the coconut milk from the fridge to the melted chocolate and mix thoroughly with a whisk.

9
Done

Step 9

Add the icing sugar to the cream. Mix, check the taste and add more icing sugar if needed.

10
Done

Step 10

Leave the cream at room temperature for 10-20 mins to thicken.

11
Done

Step 11

Put the first sponge layer onto the dish, spread ¼ of the cream, cover with the second sponge, continue with another portion of cream and top with the last sponge layer.

12
Done

Step 12

Spread the remaining cream over the top and sides of the cake. Decorate to taste and refrigerate for 2-3 hours.

13
Done

Step 13

Chocolate cake is done! Enjoy your meal!

Chocolate cake with coconut milk

If you want to make a vegan dessert, take this recipe into consideration. Coconut milk used for the sponge and the cream gives a special flavour and a nice coconut touch. The sponge is very delicate and doesn’t need extra soaking.

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 2 hours 30 mins

Ингредиенты

  • 250 g all-purpose flour
  • 50 g cocoa powder
  • 1,5 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 150 ml coconut milk
  • 130 ml water
  • 190 g sugar
  • 10 g vanilla sugar
  • 85 g vegetable oil
  • 1 tbsp lemon juice
  • 180 g dark chocolate
  • 1 tbsp corn starch
  • 2 tsp icing sugar
  • 240 ml coconut milk

Способ приготовления

  • You should make the sponge in advance, as it should be refrigerated for several hours to make the texture thicker and the process of cutting easier. Remove the coconut milk from the fridge in advance so that it is at room temperature. Preheat the oven to 180°C and prepare a 20 cm baking form. Grease the springform with some vegetable oil, layer the bottom with a parchment circle. If you use a cake circle, layer the bottom with 3-4 foil layers, push them tightly to the outer sides and use clips. Grease the bottom and sides with some vegetable oil and but the ring on the baking sheet.

  • Sift the flour, cocoa and baking powder, baking soda and salt to the bowl. Mix thoroughly.

  • Pour 130 ml lukewarm water and coconut milk to another bowl. Add white and vanilla sugar, mix till fully dissolved. Add the vegetable oil and lemon juice. Mix.

  • Add the dry ingredients to the liquid ones. Mix with a whisk till homogeneous and lumpless. The batter should have the consistency of thick sour cream. If the batter is too thick, add 10-20 ml water and mix till homogeneous.

  • Transfer the batter to the form and knock the form on the table so that the batter spreads evenly. Bake in the middle of the oven for 35-40 mins. Check the doneness with a toothpick, it should come out dry.

  • Put the sponge in the form onto a rack or a wooden surface and leave for 30 mins. Then remove the sponge from the form, remove the parchment and leave on a rack to cool completely. Wrap the completely cooled sponge in the clingfilm and refrigerate for 6-12 hours.

  • Remove the clingfilm, cut off the dome and cut into 3 equal parts using a knife or a string.

  • Make the cream: melt the chocolate mixed with corn or potato starch over baine marie or in the microwave. Add the coconut milk from the fridge to the melted chocolate and mix thoroughly with a whisk.

  • Add the icing sugar to the cream. Mix, check the taste and add more icing sugar if needed.

  • Leave the cream at room temperature for 10-20 mins to thicken.

  • Put the first sponge layer onto the dish, spread ¼ of the cream, cover with the second sponge, continue with another portion of cream and top with the last sponge layer.

  • Spread the remaining cream over the top and sides of the cake. Decorate to taste and refrigerate for 2-3 hours.

  • Chocolate cake is done! Enjoy your meal!

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