Choco Loco Cake

This recipe was supposed to be on this blog about a year ago, but life happened and the recipe slipped my mind. A couple of weeks ago I received a comment on Instagram about it and felt so ashamed that I went trough all of my recipe notes to find it. And it want there!! ๐Ÿ˜ฆ So I got busy in the kitchen and tried to recreate this awesome cake again, this time writing the recipe down at every try. And there were many.. But finally I managed to get it right, fluffy and creamy as it was the first time. It’s an incredibly light cake, with not much sugar added and it works well to suppress all of your coconut cravings.



Chocolate sponge:
250g flour
120g sugar
50g cacao
10g baking powder
0,8dcl coconut oil
20g desiccated coconut
3dcl water
1tsp salt
1 tbsp vanilla extract

Sweet milk:
0,5dcl soy milk
10g vanilla sugar

Coconut mousse:
5dcl soy milk
150g desiccated coconut
60g sugar
20g corn starch
5g agar agar + 100ml water
1,5dcl soy whipping cream

Shiny glaze:
1dcl water
150g sugar
80g powdered cacao
2,5dcl soy whipping cream
5g agar agar

*Soy whipping cream and milk can be replaced by any other plant based milk, I just like to use it because of its neutral flavor.

Removable round baking tin is also needed for this recipe ๐Ÿ™‚ I used one with a 20cm diameter, but a slightly bigger one would work perfectly too.


Chocolate sponge:
Preheat oven to 180ยฐC and grease your round baking tin.
Combine flour, cacao, sugar, salt and baking powder. In a separate bowl combine desiccated coconut, vanilla extract, 1,5dcl water and blend with an immersion blender for about 30 seconds to break down the coconut. Add liquid coconut oil and the rest of the water and mix to combine. Add the wet ingredients to the dry stirring quicklyย  and tapping the bowl on the counter a few times to release the air and stop baking powder reacting. There should still be lumps in the mixture when you transfer it in the tin. This should take you about 3minutes max! Bake for about 20-25 minutes, then let it cool.
Coconut mousse:
Combine soy milk, coconut, sugar and corn starch in a sauce pan and bring to boil while stirring constantly. When the mixture reaches a thick pudding like consistency remove from heat and transfer to a container. Cover it with plastic foil making sure it is touching the surface, to prevent crust formation. Chill in the fridge.
In the meanwhile whip the soy cream to stiff peaks. Refrigerate until the coconut cream is completely cold. Once that’s ready continue with combining water and agar agar in a small sauce pan. Bring it to boil stirring constantly, until it starts to thicken. Don’t mind the algae smell, your cake won’t taste like that!! ๐Ÿ™‚ Pour this hot liquid into the cold coconut mixture and stir well. Once combined, fold in half of the whipped cream, stir and add the rest. Stir until well combined.

Assembly and the shiny glaze:
Make the sweet milk by combining the two ingredients in a small sauce pan and bring to boil, then remove from heat. Clean the rim of the tin, then cut the hard top of the chocolate sponge to get an even surface and place it back in the tin. Moist it with the hot sweet milk. Cover with coconut mousse and flatten the surface evenly with a spatula. Put plastic foil over the top – touching the surface, then place it in the fridge for at least two hours or even better over night to let it set. DO NOT FREEZE THIS CAKE – agar agar does not freeze well.

When the cake is nice and chilled take it out of the rim by cutting the sides with a thin knife pushing towards the metal. It always helps to rinse the knife under hot water before doing this. Carefully slide the cake out and smooth the edges with a spatula. Place the cake on a wire rack.

To finish the assembly make the shiny glaze by combining sugar and water in a sauce pan and stir on medium heat until sugar melts. Add agar agar and cacao powder and continue stirring until it starts boiling lightly and the consistency is as showed on the picture above. Remove from heat and add soy cream. Pour over the cake – making sure you cover the sides and level it out with a spatula. Remove from the wire rack and place on a nice plate or cake tray. Refrigerate for at least half an hour. Garnish with coconut and chocolate shreds or even strawberries and serve. And don’t forget to enjoy in its crazy coconutness ๐Ÿ˜€ (click to see how bosses do it)


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