My sweet tooth is extra excited that today is National Chocolate Cake Day(!) so, naturally, I had to find us the hands-down best chocolate cake around, right? Enter Barrett from one of my favorite sites, ValleybrinkRoad.com! Barrett is not only an LA-based chef, gifter and lifestyle curator, but she also creates these luxury gift boxes that I send out as gifts all the time. She created this chocolate and coconut cake and I’m so excited to share it with you guys.
Chocolate Cake with Chocolate Coconut Whipped Cream
Makes one 9-inch Round Cake
- 5 ounces unsweetened chocolate, coarsely chopped
- 2 cups organic cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 6 tablespoons cocoa powder
- 8 tablespoons coconut oil, melted
- 2 1/2 cups brown sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1/2 cup homemade almond milk
- 1 1/4 cups boiling water
- 2 cans of coconut milk, kept in the fridge overnight to harden
- 1 tablespoon cocoa powder
- 2 tbsp coconut sugar
- 2 teaspoons vanilla extract
Preheat oven to 350. Coat a nonstick, springform 9” pan with coconut oil and dust with flour, shaking out the excess. (Line the bottom with parchment paper if you like or you think it might stick on the pan you have)
Set a glass bowl over a pot of simmering water. Place the 4 ounces of chocolate into the bowl and turn off the heat. Stir the chocolate from time to time as it slowly melts in the bowl.
In a large mixing bowl, sift together the flour, baking soda, sea salt, and cocoa powder.
In a standing mixer bowl, pour the melted coconut oil. Add the brown sugar and vanilla and beat until creamy and smooth. Slowly beat in the 3 eggs, one at a time. When the eggs are fully incorporated, stir in the melted chocolate. Then, add half of the dry ingredients and stir to combine. Add the 1/2 cup of almond milk and the remaining dry ingredients and stir to combine. Gradually pour in 1 1/4 cup boiling water and stir until the mixture has fully combined. It will be a thin batter, so don’t worry if you feel it is too runny.
Pour the batter into the spring form pan and bake for 45 minutes or until a toothpick comes out clean. While the cake is baking, make the coconut cream frosting.
To make the frosting, open the cans of coconut milk. The coconut milk should have separated into two layers. Carefully, scoop the hard white layer on the top into a standing mixer bowl. Set the other part aside for later use or discard. Add the cocoa powder, coconut sugar, and vanilla. Mix on medium high speed until the mixture is smooth and creamy. You want it to easily spread on top of the cake. You may have to scrape down the sides a few times while mixing.
Once the cake is done cooking, remove it from the oven and run a knife around the edge. Let it cool completely, and carefully remove it from the spring form pan and transfer it to a plate.
Once it has cooled, pour some of the coconut whipped cream on top (you probably won’t use all of it) and carefully spread out over the top of the cake.
Sprinkle with a little cocoa powder and enjoy!