Lately I have been experimenting on cakes like egg-less cake, butter less cake...I tried baking with coconut oil and yes I kinda liked the result. I tried my favorite coconut cake
with coconut oil and nobody at home even knew that there is no butter in it. Why this sudden love for coconut oil which is so abundant in this coconut rich place-Gods own country, Kerala.....it all started after coming across this article.
Coming back to this cake, I found this at Sangeetha's Kitchen
originally from Home cooking
, but I made little tweaks to suit my taste. The result was a very moist and fudgy cake, I actually increased the oil, used coconut oil and used fresh coconut scrapings and topped it with chocolate chips to satiate the chocoholic in me.
Recipe source: Adapted from Sangeetha's Kitchen, originally from Home cooking.
Sugar: 1 cup.
Flour: 1 1/2 cup.
Fresh coconut scrapings: 3/4 cup.
Cocoa powder: 3 tbsp.
Baking powder: 3 tbsp.
Salt: 1/4 tsp.
Water: 1 to 1 1/2 cups.
Vinegar : 1 tbsp.
Coconut oil: 1/2 cup.
Vanilla: 1 tsp.
1/2 cup chocolate chip plus 1 tsp flour.
Put flour, sugar, cocoa powder, salt, and baking powder in a bowl.
Mix them with a whisk.
Blitz the fresh coconut with 1 cup of water in a food processor or mixie. (you can add the rest of the water to the batter to get a smooth consistency).
Pour the coconut oil, vanilla, vinegar into this and give it a mix. Meanwhile grease a baking tray and preheat oven to 180 degree C.
Fold this slowly into the dry ingredients...and fold till it is nicely incorporated. Add the rest of the water to make it into a smooth batter, you can add little more water if needed.
Pour into the greased baking dish.
Mix chocolate chip and flour (chips will not sink if mixed with flour)
Sprinkle on top of cake batter.
Bake for 35 min at 180 degree C or until a tooth pick inserted in the center comes out clean. You can also make these in muffin trays or as cupcakes.
Enjoy the double chocolate coconut fudge cake....