"Crazy cake" This chocolate-coconut cake is prepared without butter and without eggs, on coconut milk (which I would call coconut cream, it's very thick and fat!), So you get a practically masterpiece lean cupcake, chocolate-preschocolade, Crazy cake "for true chocoholics! This cupcake has a subtle taste of coconut, barely perceptible, it turns out to be moist and loose, porous and soft, it rises very well! Minimum of products, minimum time consumption - and dessert is ready! Serve this cupcake with milk!
Ingredients:- Cocoa powder 60 g
- Wheat Flour 200 g
- Coconut milk 400 ml
- Sugar 150g
- Baking Powder 12g
- Milk chocolate 100 g
- Sunflower refined sunflower oil 0.2 tbsp. l.
- Coconut shavings 20 g
- Step 1 For the preparation of chocolate-coconut cake we need coconut milk, sugar, cocoa powder, wheat flour, baking powder, coconut chips, milk chocolate, refined sunflower oil.
- Step 2 We connect the dry components: cocoa powder, sugar, wheat flour, baking powder.
- Step 3 Stir.
- Step 4 Pour warm coconut milk (it is important - the milk should be warm, not cold!).
- Step 5 Stir the dough until smooth.
- Step 6 Put into a baking dish, oiled. I baked in silicone, so it did not lubricate; the diameter of the mold is 24 cm. Bake at 180 C for about 35 minutes. Then turn the cupcake from the shape onto a flat, wide dish and let it cool completely.
- Step 7 In a water bath or in a microwave oven, melt the chocolate together with 0.2 tbsp. l. sunflower refined oil.
- Step 8 Immediately pour the chocolate glaze over the cooled chocolate-coconut cake, sprinkle with coconut shavings. We serve the table when the glaze cools and / or freezes. We serve milk for it.