A Wicked Chocolate Cake

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Forget an angelic, light, airy, fluffy sponge. This right here is devilishly dark, rich, moist and luxurious. It’s the bad boy of cakes, the cake your parents would never approve of. The cake that’s exciting and dangerous, with tantalising allure. This is a cake to take to bed.

The cake itself originates from LEON’s third book, Baking and Puddings. I however found it over at the wonderful Ren Behan’s Fabulicious Food where it has undergone a bit of a make-over. I furthered its pampering session with a coconut chocolate fudge concoction which gorgeously blanketed the cake with a silky sheen.

The cake calls for 200 ml coconut milk, so instead of being left with half a can in the fridge, use the rest for the topping! I like that approach to cooking.

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So, here’s how I made it:

Makes one gorgeous 8 inch round cake, serves 10.


For the cake:

  • 150ml hot water
  • 80g cocoa powder
  • 200 ml Agave Syrup
  • 200 ml canned coconut milk
  • 2 teaspoons lemon juice
  • 80ml vegetable oil
  • 1 teaspoon vanilla extract
  • 180g plain flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons bicarbonate of soda
  • pinch Salt

For the coconut chocolate fudge topping:

  • 125g light soft brown sugar
  • 200ml canned coconut milk
  • 50ml agave syrup
  • 125g dark chocolate
  • 50g margarine
  • 1 teaspoon vanilla extract

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Pre-heat the oven to 160C and grease and line the base of a 20cm round cake tin with non-stick paper.

Mix the hot water and cocoa powder together until smooth. Mix in the syrup, coconut milk, lemon, oil and vanilla until combined.

Sift the flour, baking powder, bicarbonate of soda and salt onto the wet mixture and whisk together well, until the batter is smooth and glossy, it will be a wet batter.

Pour the mixture into the cake tin and bake for about 35-45 minutes or until a skewer inserted into the cake comes out with sticky crumbs but no wet batter.

Leave the cake to cool in the tin before turning out.

Whilst the cake is baking, make the topping to allow sufficient time for it to cool and thicken.

Combine the sugar, coconut milk and syrup in a saucepan. Heat and stir gently to dissolve the sugar.

When the sugar has dissolved and the mixture comes to a boil, keep the heat very low and simmer for 5 minutes without stirring.

Remove the pan from the heat and whisk in the chocolate, margarine and vanilla extract.

Transfer the mixture to a bowl and place in the fridge or freezer to thicken up before pouring over the cake.

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This entry was posted in Cakes, Chocolate, Desserts, Egg-free, vegan, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

7 Responses to A Wicked Chocolate Cake

  1. Sophie33 says:

    I made your tasty chocolate cake with that famous & tasty chocolate frosting! I just used maple syrup instead of the agave in the lovely chocolate cake! 🙂 It was splendid & absolutely divine! 🙂 xxx!!!!

    • Poppy says:

      Hi Sophie. I’m glad you enjoyed the cake – isn’t it to die for, all that chocolate!! I love the idea of maple syrup, could you taste it? Poppy 🙂

  2. kpk1234 says:

    Eggless cake .Looks delicious! Thanks for the recipe.

  3. Gorgeous cake! Looks devilishly delicious!

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