Poor Jérôme is always being subjected to my endless food experimentations. I obviously do have dishes that I make time and time again, when I don’t feel like thinking too much or over-exerting myself in the kitchen. That being said, there is so much out there to discover and I have so many recipes ready to be tested in my Evernote, that I have a hard time making the same things all the time. In the beginning of our relationship, I couldn’t get over his French chocolate cake. More of a brownie, it was rich and simple and amazing. I still love it, but when he wanted to make one a few weeks ago with out one remaining bar of baking chocolate, I couldn’t help but scan my recipe list to make sure there wasn’t something better, newer, more interesting. I found this chocolate coconut milk cake, and once Jérôme was on board, I was in the kitchen making it.
I’ve learned over the years, since moving to France, that I’m not a fan of American chocolate cake. It’s almost always made exclusively with cocoa powder and only has a hint of chocolatey richness, while the French version, made with melted chocolate, butter, sugar and just a hint of flour, is incredibly rich and chocolatey, making just a tiny square enough to tide me over whereas its American counterpart needs to be drizzled in frosting in order to do the trick. This cake seemed like a good compromise: chocolate and cocoa powder in the cake itself, and a super-rich chocolate-coconut milk ganache on top. It definitely did the trick, even though the cake itself was slightly lacking in chocolatey goodness, the ganache more than made up for that. The coconut milk and shredded coconut were accents rather than overwhelming, making this a real chocolate cake with just hints of coconut.
Chocolate coconut milk cake
Recipe from Poires au Chocolat
for the cake:
55 g of dark baking chocolate, broken into pieces
85 g cocoa powder
200 ml boiling water
145 g flour
1 t baking soda
1/2 t baking powder
1/4 t salt
90 g butter, melted
230 g sugar
50 g brown sugar
275 ml coconut milk
for the ganache:
125 ml coconut milk
125 g dark baking chocolate, broken into pieces
Shredded coconut to sprinkle on top
Line an 8 inch square pan with parchment and preheat your oven to 350°. Place the chocolate and cocoa powder in a large bowl and whisk in the boiling water. Stir until combined.
In another large bowl, whisk together the flour, baking powder and soda, and salt. Set aside.
In the bowl of a stand mixer, whisk together the sugars and melted butter. Add the eggs, one at a time, whisking between additions. After the second egg, whisk for 2-3 minutes until the mixture is pale and thick. Whisk in the coconut milk, followed by the chocolate, cocoa powder and water mixture. Once this is well combined, slowly stir in the flour mixture. Mix until just combined. Pour into your baking dish and bake for 35-45 minutes, until a knife comes out clean but the cake is still moist and fudgy.
While the cake is baking, prepare the ganache. Simply heat the coconut milk until it just begins to boil, then pour it over the chocolate in a large bowl. Let the mixture sit for a couple of minutes, then whisk the melted chocolate and coconut milk together. Once the cake is cooked, remove from the baking dish and let the cake cool for at least 20 minutes before pouring the ganache over it. Place the cake in the fridge for 15-20 minutes, or leave on the counter for an hour or so so that the ganache can firm up before serving.