Danish Choco-Coco Cake
When bringing cake to a party, to work, to class, on a picnic trip or when cake-cravings hit, this Danish cake is truly a hit! It is a soft, airy and sweet chocolate cake with the most delicious layer of caramelized coconut and coffee on top.
Makes
Serving size
Ingredients
INGREDIENTS FOR CAKE:
1 ½ cups (175 grams) sugar
1 ¼ cup (150 grams) unbleached flour
⅓ cup (40 grams) cocoa powder
1 tablespoon baking soda
2 medium eggs
½ cup unsalted butter, melted
¾ cup milk, 2% fat
¼ cup strong coffee
INGREDIENTS FOR TOPPING:
½ cup (116 grams) unsalted butter
1 cup (150 grams) sugar
2 cups (150 grams) coconut, finely shredded
3 tablespoon cocoa powder
¼ cup strong coffee
Special Equipment:
Baking mold round 8 inches diameter.
Instructions
DIRECTIONS FOR THE CAKE:
- Preheat oven to 350°F.
- Combine sugar, flour, cocoa powder and baking soda into a large mixing bowl.
- Crack eggs into a small bowl and whisk well.
- Add the melted butter, milk, eggs and coffee to the big bowl and mix with a hand mixer until the mixture is combined.
- Pour the dough into a baking pan (20 x 30 cm) lined with parchment paper.
- Bake for approximately 35 minutes or until baked through.
- Allow the cake to cool slightly.
DIRECTIONS FOR THE TOPPING:
- Combine all topping ingredients in a saucepan and bring to boil.
- Simmer, stirring until topping thickens.
- Spread the topping on the cake.
- Divide the cake in 12 wedges. Serve and enjoy!
Cooking Tip
The cake is freezer friendly. If you are not a big fan of coffee you can substitute with chocolate milk, but this recipe really does not have a strong taste of coffee.
Recipe Contributed by FamilyCook Productions
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