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The name and the recipe stolen from Moje Wypieki.
In my humble opinion, this cake has got everything that a good cake needs to have – it’s heavy, wet, extremely chocolatey with delicious cream.
Just to underline at the very beginning, if you’re a fan of fluffy sponge cakes, this recipe is not for you… And if it is not for you, you may feel like jumping to wuzetka recipe :)
If you are, however, a lover of more brownie-like cakes, you’ll fall for this one, for sure! The exceptional mix of the flavours is what makes the cake sooo good – on the one hand, chocolate everywhere… on the other hand, coconut surprise :)
And though you may find it difficult to cut the cake into two pieces (kind of troublesome, at least for me ;P), it’s really worth making it :)

Cake ingredients (form 27x23cm):

  • 55g dark chocolate
  • 85g cocoa
  • 200ml boiling water
  • 145g all-purpose flour
  • 1 flat tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 90g butter
  • 180g baking sugar
  • 50g muscovado
  • 2 eggs
  • 1 cup coconut milk (250ml)

Line the form with bakery paper.

Chop the chocolate.
Add cocoa and pour it with boiling water.
Stir until fully combined and smooth.
Leave aside for cooling.

Sift flour with soda, baking powder and salt.
Leave aside.

Stir the sugars.
Add soft butter and mix it until combined.
Start adding eggs mixing after each adding.
You should get light fluffy mass at this point.

Start adding a bit of coconut milk and a bit of chocolate mass by turns. Mix shortly after each turn.

Last but not least, add all dry ingredients and mix it shortly to get cohesive and smooth mass.

Place the mass into the form.
Bake at 180°C for about 40 minutes.

Once baked, cool it.
Half the cake.

Cream ingredients:

  • 1/3 cup heavy cream (cooled)
  • 220g mascarpone (cooled)
  • 1/3 cup caster sugar
  • 1/2 cup dessicated coconut
  • 2 big Tbs coconut liqueur

Whip heavy cream.
Add mascarpone and stir it in subtly.
Sift the sugar in, add dessicated coconut and liqueur and stir all.

Interlay the cake with the cream.
Glaze it and cool in the fridge.


  • 125ml coconut milk
  • 125g dark chocolate

Chop the chocolate.
Heat up the milk till the moment of boiling. Take off the heat, add chocolate and stir until smooth and combined.
Leave aside for cooling and getting thick.
Only then can you glaze the cake :)


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