Chocolate Coconut Fudge Cake
Rich, cozy, and deeply chocolatey — this chocolate coconut fudge cake is the ultimate indulgent treat. With a silky creme fraiche topping and a sprinkle of pomegranate and coconut, it’s perfect for holidays, celebrations, or cozy weekends at home.
Equipment
- 22cm Springform Pan
- Heatproof bowl
- Electric Beaters
- Wire Rack
- Mixing Bowls
Ingredients
Cake
- 300 g dark chocolate (70%) chopped
- 300 g unsalted butter chopped
- salt pinch
- 220 g coconut sugar
- 7 eggs
- 20 g desiccated coconut lightly toasted
- 1 1/2 tsp coconut flour
Frosting & Toppings
- 300 g creme fraiche
- 1 1/2 tbsp icing sugar mixture
- 1 tsp vanilla bean paste
- 90 g pomegranate kernels about 1/2 cup
- toasted coconut chips to serve
Instructions
- Preheat oven to 170°C (150°C fan). Grease and line a 22cm springform pan with baking paper.
- Melt chocolate, butter, and salt in a heatproof bowl over simmering water. Stir until smooth. Remove from heat and stir in coconut sugar until dissolved. Let cool slightly.
- Whisk in eggs one at a time, mixing well after each addition. Don’t worry if it looks slightly curdled.
- Fold in toasted desiccated coconut and coconut flour until thick and velvety.
- Pour into prepared pan, place on a tray, and bake for 40 minutes until center is just set. A fudgy crust will form on top.
- Let cool in the pan for 15 minutes before transferring to a wire rack. Cool completely before decorating.
- Whip creme fraiche, icing sugar, and vanilla paste until soft peaks form. Spread over cooled cake.
- Top with pomegranate kernels and toasted coconut chips. Serve at room temperature.
Notes
Use quality chocolate, toast your coconut, and let everything cool before frosting. Creme fraiche gives a lovely tang, but whipped cream is a fine alternative. This cake gets even better the next day!