The cake you are guaranteed to know. That’s how I feel when I pull out all the classic bread pancakes. The chocolate cake, the cinnamon cake, the dream cake… And then this one. “The one you know enough cake”. You know – that chocolate cake with coconut on top. Just with cocoa.
Because that’s exactly what it is. spongy, delicious and juicy chocolate cake is the base. We’re not talking about the dry pan chocolate chip cookies. Here you get full value for an exceptionally good chocolate cake. Trust me! You will almost be happy when you experience how good the base in this cake is. A chocolate cake after my (cake) heart. Topped with a sinful coconut-cocoa topping that lacks nothing. The coffee and cocoa provide the perfect counterpoint to the buttery and sweet coconut topping.
Behind it! Just try baking it… I promise you will be at least as excited as I am about this easy but insanely good pancake.
You will need that
250 g of butter
50g dark chocolate – I use this Callebaut chocolate
210 g wheat flour
55 g cocoa powder – I use this Callebaut 100% cocoa
1.5 tsp. baking soda
0.5 tsp. baking soda
335g sugar – I use cane sugar, but use what you have
2 tbsp. coffee
250 g buttermilk
3 eggs, room temperature
Cocoa-coconut topping
150 g of butter
50 g of coffee
30g of cocoa powder – I use this Callebaut cocoa
200 g icing sugar
150 g coconut flour
Here’s how you do it:
- Put the butter and chocolate in a bowl and melt it in a water bath. Take it off the heat and leave it until slightly warm – preferably at room temperature.
- Turn on the oven at 180 degrees over/under heat. Curl a piece of parchment paper, unfold it and place it in your baking pan. Mix all the dry ingredients in a bowl – wheat flour, cocoa, baking powder and baking soda.
- Stir sugar and coffee into the butter/chocolate mixture. Add buttermilk and stir. Add the eggs and stir. Sift in the dry ingredients and stir until the dough is homogeneous. Put the dough in the baking pan and bake it for about 25 minutes. Keep an eye on it and stick it in – you should be able to stick it in the middle of the cake and only get moist cake crumbs. Then the cake is almost finished baking and is ready for the topping.
- While the cake is baking, prepare the coconut glaze. Put butter in a pan and let it melt. Add all the remaining ingredients and stir until the glaze is homogeneous and melted. When the cake is very close to being baked, spread the coconut cocoa topping over it. Place the cake back in the oven and bake for a further 5 minutes. Take the cake out and let it cool.
- If you do not eat all the cake on the first day, the Den Du Ved Nok cake must be stored at room temperature in an airtight container.
