Best Individual Chocolate Cakes With Chocolate Coconut Glaze Recipes

Chocolate Coconut Cake image

Provided by Shiran

Number Of Ingredients 12

3/4 cup (105g) all-purpose flour
1/2 cup (50g) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup desiccated or shredded coconut (unsweetened)
2 large eggs
1 cup (200g) granulated sugar
1 cup (240 ml) coconut cream
1/2 cup vegetable/canola oil
1/2 teaspoon pure vanilla extract
130 g/4.5 oz. semisweet or bittersweet chocolate (, finely chopped)
1/2 cup (120 ml) coconut cream

Steps:

Preheat oven to 350°F/180°. Grease an 8x8-inch pan
In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Mix in coconut. Set aside.
In another medium bowl, whisk eggs and sugar until well combined. Add coconut cream, oil, and vanilla extract, and whisk until combined. Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Do not overmix-the less you mix, the lighter the cake will be.
Scrape batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack.
To make the chocolate ganache: place chocolate and coconut cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Pour ganache evenly over the cake. Refrigerate for 1 hour until the ganache is set.
Cake can be kept in the refrigerator in an airtight container for up to 5 days.

Have Your Own Cake and Eat It Too (Individual Chocolate Cakes) image

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield 12 large cupcakes

Number Of Ingredients 17

1 1/2 cups (3 sticks) unsalted butter, cut into pieces
1 cup freshly brewed coffee
1/2 cup water or milk
3/4 cup unsweetened Dutch-process cocoa
3 cups all-purpose flour
3 1/4 cups granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup sour cream
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
Confectioners' sugar, for dusting
6 ounces semisweet chocolate, finely chopped
1/2 cup canned unsweetened coconut milk
1 to 2 tablespoons corn syrup
1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted

Steps:

Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.