This chocolate and coconut mini-cake is very moist and chocolaty and will delight your partner. It’s ready in just 35 minutes with ingredients you already have on hand.
Forgive us. It’s February. Between Valentine’s Day and Easter—who doesn’t crave chocolate? A lot? We’ve showed you how to do it for a sweet, chocolaty breakfast, but how about dessert?
It’s also no secret we love coconut, and we’ve tackled it before here with our moist coconut cupcakes with rooibos-coconut cream topping.
And now we’re moving on to the real boss of all cakes: chocolate. But of course, since we don’t think we could resist (or survive) having an entire moist chocolate cake in our house, we decided to bring it down to size.
By that we mean: we’re making chocolate and coconut mini-cakes. This version doesn’t use any butter or eggs and is quite chocolaty—and strong, too, with dark chocolate, cocao and coffee inside. If you prefer a sweeter chocolate mini-cake, you can add weaker coffee or use milk chocolate instead of dark chocolate.
The chocolate-coconut ganache on top is divine and you honestly shouldn’t have these mini-cakes without that decadent topping.
This recipe makes two 2-layer mini-cakes (using 4 large ramekins), although you can go ahead and make one 4-layer mini-cake (why not?).
Just send us the picture—we’d love to see how that one looks 🙂
Chocolate and Coconut Mini-Cake
This chocolate and coconut mini-cake is very moist and chocolaty and will delight your partner. It's ready in just 35 minutes with ingredients you already have on hand.
For the cake
- 3/4 cup all purpose flour
- 1/8 cup cocoa powder unsweetened
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coffee
- 2 tsp red wine vinegar
- 1 tsp vanilla extract
- 3 tbsp olive oil
- 2 tbsp shredded coconut
- 1 oz. (30 g) dark chocolate, finely chopped
For the coconut ganache
- 8 oz. (230 g) dark chocolate
- 1 cup cream
- 2 tbsp shredded coconut (optional)
- 1/2 cup mixed berries (optional)
For the mini-cakes
Preheat the oven to 180°C (350°F). Grease four large ramekins. Cut out four circles of baking paper large enough to fit in the bottom of the ramekins.
In a medium bowl, whisk together the dry ingredients (flour, cocoa powder, baking soda, sugar, and salt). Alternatively, you can sift the four and cocoa separately then add the other dry ingredients to more easily mix them.
In a second bowl, mix together the wet ingredients (coffee, vinegar, vanilla and oil). Pour the wet ingredients into the dry and mix only until they come together. After that, let it be. It will look lumpy, but that's what we want. Here you can optionally added the chopped chocolate pieces.
Fill the chocolate mixture into the large ramekins about 2/3 full.
Place into the oven on a rack in the middle position. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool for 5 minutes, then invert them on a plate to cool further.
For the ganache
Chop up your chocolate into small pieces then move to a medium bowl.
Pour the cream into a small saucepan over medium-high heat and bring it to a boil. Pour the warm cream over the chocolate and let it stand for 5-10 minutes.
Now vigorously whisk the cream-chocolate mixture until it is smooth and creamy. This could take a few minutes.
Optionally, you can also added shredded coconut into the ganache (which is what I did). This adds nice flavor; however, it means that the ganache will not be smooth anymore.
Put it all together
Take one mini-cake and add ganache on top of it. Add the second cake on top of that. Repeat for the second set of mini-cakes. Pour the ganache over the cakes and (optionally) add the mixed berries on top.