Moist Coconut Chocolate Cake


This moist cake is a fast-make and, bonus points, gluten free (but, trust me, delicious)... yippee!




Here are the ingredients to this straightforward cake - yes, I know you've come to realise that most of the cakes I make are really down to earth when it comes to procedures and ingredients... but what can I say, time is always too little and I prefer making something simple yet home-made for those I love, rather than not making anything at all :)


Ingredients (metric system):

  • 120 gr of coconut flour

  • 120 gr of coarsely grated coconut

  • 1 teaspoon baking powder

  • 90 gr butter

  • 200 gr dark chocolate

  • 175 gr cane sugar

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • 6 large eggs


Ingredients (US):

  • ½ cup of coconut flour

  • ½ cup of coarsely grated coconut

  • 1 teaspoon baking powder

  • 6 tablespoons butter

  • 7 oz dark chocolate

  • ¾ cup cane sugar

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • 6 large eggs


Procedure:


Make sure your butter is room-temperature, so take it out of the fridge in time (something, let's face it, I often forget to do). Mix all of the dry ingredients together. Place the butter and chocolate in the microwave and heat until you can whisk the butter together with the melted chocolate. Pour the butter-chocolate mixture into the bowl with the dry ingredients. Stir and add the eggs and vanilla extract. Mix until the batter is even, then pour into a cake pan. Let the batter rest for a few minutes before putting it in the oven (this is when I usually start to clean up the mess made in the kitchen)!


Cook at 170°C or 350° F for 30 to 35 min. Let the cake rest for 10 - 15 min once out of the oven... and you're done!