Coconut Chocolate Cake with Raspberries

INGREDIENTS:
makes one three-layer six-inch round cake
for cake

  • 179 g (1¼ cup + 2 Tbspn) all-purpose flour
  • 1 tspn baking powder
  • ¼ tspn salt
  • 57 g (¼ cup) unsalted butter, at room temperature
  • 53 g (¼ cup) virgin coconut oil, at room temperature
  • 200 g (1 cup) sugar
  • 2 large eggs, at room temperature
  • 1 tspn coconut extract
  • 142 g (½ cup + 2 Tbspn) whole milk
  • 29 g (2 Tbspn) coconut milk

for frosting

  • 350 g (1¾ cups) sugar
  • 345 g (1½ cups) heavy cream
  • 213 g (7.5 oz) unsweetened chocolate, finely chopped
  • 170 g (12 Tbspn) unsalted butter, cut into small pieces
  • 1½ tspn vanilla extract
  • fresh raspberries
METHOD:
  1. for cake: Preheat oven to 180°C. Grease and flour three six-inch round cake pans. Line the bottoms with parchment paper rounds and wrap with bake-even strips, if desired.
  2. In a bowl, whisk to combine the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer with the paddle attachment, combine the butter and coconut oil. Beat until light and fluffy, about 2 to 3 minutes.
  4. Gradually add the sugar, and beat for 2 to 3 more minutes.
  5. Add the eggs one at a time to the butter and sugar, beating well after each addition. Beat in the coconut extract.
  6. Add in a third of the flour mixture, beating briefly to combine. Then, beat in the whole milk. Add in another third of the flour mixture, beating briefly to combine, followed by the coconut milk. Finally, add the remaining third of the flour mixture and beat just until combined. Do not overmix.
  7. Divide the batter evenly into the prepared cake pans. Bake for 40 to 45 minutes, until a toothpick inserted into the center of each cake comes out cleanly. Remove the cakes from the oven. Let cool for 10 minutes on a wire rack, then remove the cakes from the pans and let cool completely on the rack.
  8. for frosting. In a saucepan, bring the sugar and heavy cream to a boil over medium heat. Reduce the heat to low and simmer the cream and sugar for six minutes. Be careful not to let the saucepan overflow.
  9. Remove from heat and stir in the chocolate and butter until they have completely melted. Stir in the vanilla extract.
  10. Let the frosting cool completely, whisking every now and then during cooling. Once the frosting is completely cool at room temperature, it will be spreadable. Use to frost and stack the cakes.
  11. Top with fresh raspberries.

Note on coconut milk: Make sure to mix the coconut milk before using so that the cream on top of the coconut milk is mixed in. Do not use just the milk with no cream.
Note: For a three-layer eight- or nine-inch round cake, double the recipe.

Enjoy!

Advertisements

One thought on “Coconut Chocolate Cake with Raspberries

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s