Cocoa Cake with Coconut Topping

Introduction

The batter for this cocoa cake is mixed just until smooth, then baked for 20 minutes and finished in the oven’s residual heat, which helps keep the crumb tender. Cranberries or lingonberries and small apple pieces cut through the cocoa base, and the dark chocolate couverture with grated coconut turns it into a tray bake you can slice ahead.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Servings: 2

Ingredients

Wet ingredients

• 200 g margarine, very soft
• 400 g white granulated sugar
• 75 g dried grated coconut
• Zest of a lemon or grated ginger
• 250 ml soy milk, cold

Dry ingredients

• 750 g flour
• 150 g soy flour
• 2 sachets (40 g) baking powder
• 6 pinches vanilla powder
• 1 teaspoon cinnamon
• 2 teaspoons salt
• 100 g unsweetened cocoa powder

Add-ins

• 450 ml soy milk
• 2 glasses (500 g) cranberries or lingonberries
• 700 ml soy milk
• 2 small apples, cut into small pieces

Topping

• 200 g dark chocolate couverture
• Grated coconut
• 200 g margarine, very soft
• 400 g white granulated sugar
• 75 g dried grated coconut
• Zest of a lemon or grated ginger
• 250 ml soy milk, cold
• 750 g flour
• 150 g soy flour
• 2 sachets (40 g) baking powder
• 6 pinches vanilla powder
• 1 teaspoon cinnamon
• 2 teaspoons salt
• 100 g unsweetened cocoa powder

Instructions

1. Beat all wet ingredients together for 10 minutes until creamy, adding the soy milk gradually to the other ingredients.
2. Combine all dry ingredients, then sift loosely to aerate and remove lumps.
3. Preheat the oven to 200°C.
4. Add the wet mixture and the add-ins to the dry mixture. Stir briefly until smooth. Do not over-mix, since this will cause the batter to deflate and become tough.
5. Spread the batter in a large baking pan lined with baking paper.
6. Bake for 20 minutes. Turn off the oven, and let the cake continue cooking in the residual heat for 15 minutes. Let cool.
7. Unmold the cake from the pan, and remove the baking paper.
8. Melt the chocolate couverture over a double boiler. Spread the melted chocolate on top of the cake, then sprinkle with grated coconut.
9. Sprinkle the still soft couverture with grated coconut.

Variations

• Use lingonberries instead of cranberries if you want a sharper, more tart fruit note against the cocoa.
• Choose grated ginger instead of lemon zest for a warmer, spicier finish that leans more into the cinnamon.
• Replace the 2 small apples with firm pears for softer fruit pieces and a slightly juicier crumb.
• Swap the soy milk for unsweetened oat milk if needed; the cake will be a little less rich but still hold together well.
• Divide the batter between two large pans instead of one if your pan is shallow; you’ll get a slightly thinner cake with more chocolate topping in each bite.

Tips for Success

• Beat the wet ingredients for the full 10 minutes; the mixture should look lighter and creamy before it goes into the dry ingredients.
• Stir only until the batter is smooth once the wet mixture and add-ins are combined with the dry ingredients.
• After the first 20 minutes of baking, the top should look set and the center should no longer look wet before the residual-heat finish.
• Let the cake cool fully before adding the melted chocolate couverture or the topping can turn streaky and sink into the surface.

Storage and Reheating

Store the cake in an airtight container in the fridge for up to 5 days. If you stack slices, place baking paper between layers so the chocolate topping does not stick.

For longer storage, freeze slices in a freezer-safe container or wrapped well and sealed in a bag for up to 2 months. Thaw in the fridge overnight or at room temperature for about 1 hour.

To serve, let chilled slices sit at room temperature for 20 to 30 minutes. If you want a softer crumb, warm individual slices in the microwave for 10 to 15 seconds; any longer can soften the chocolate topping too much.

FAQ

Can you use lingonberries instead of cranberries?

Yes. Use the same amount, and expect a tarter, less sweet fruit layer.

Is lemon zest or grated ginger the better choice?

Use lemon zest if you want a brighter flavor that lifts the cocoa. Use grated ginger if you want more warmth and a stronger spiced note.

Can you make this without soy?

Yes. Replace the soy milk with another unsweetened plant milk, and replace the soy flour with the same weight of plain flour; the cake will be slightly less tender.

What kind of pan should you use?

Use a large, deep baking pan or roasting tin lined with baking paper. If your pan seems small for the amount of batter, split it between two pans rather than filling one too high.