Spiced Chocolate & Coffee Cake with Coconut Cream and Cacao Nibs

Spiced Chocolate & Coffee Cake with Coconut Cream and Cacao Nibs
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Cuisine: ,
Courses:
Difficulty: Intermediate
Description

This bold, sultry dessert blends the deep richness of dark chocolate with a whisper of spice and coffee, earthy, warming, and complex. Inspired by the luxurious finish of a special occasion meal, it’s a cake that feels grounded and indulgent, yet sophisticated enough to end your six-course journey in style. The subtle use of cardamom and cinnamon nods to South Asian dessert traditions, while the coffee adds depth and contrast.

A soft dollop of whipped coconut cream and a scattering of crunchy cacao nibs give this dessert a balance of textures and a cooling, creamy element to temper the richness. It’s not too sweet, not too fruity, just the right balance of refined and comforting, perfect for a romantic island night.

Ingredients
    For the cake:
  • 200 g plain flour
  • 40 g unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cardamom
  • 0.25 tsp salt
  • 200 ml strong brewed coffee, cooled
  • 100 g coconut sugar or soft brown sugar
  • 80 ml neutral oil ((e.g. sunflower or grapeseed))
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
    • For the coconut cream topping:
  • 200 ml full-fat coconut cream, chilled overnight
  • 1 tsp 1–2 icing sugar
  • 0.5 tsp vanilla extract
    • To finish:
  • 2 tbsp cacao nibs
  • Pinch of flaky salt ((optional))
Instructions
  1. 1
    Preheat oven to 180°C. Line a 20 cm round cake tin or loaf tin with baking parchment.
  2. 2
    In a large bowl, sift together flour, cocoa powder, baking powder, bicarbonate of soda, cinnamon, cardamom, and salt.
  3. 3
    In a separate bowl or jug, whisk together the coffee, coconut sugar, oil, vinegar, and vanilla extract until well combined.
  4. 4
    Pour the wet mixture into the dry and mix until just combined—don’t overmix. Pour into the prepared tin and smooth the top. Bake for 28–32 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely in the tin.
  5. 5
    Scoop the thickened coconut cream from the top of the chilled tin (avoiding any watery liquid). Whip until smooth, adding icing sugar and vanilla if desired. Chill until ready to use.
  6. 6
    Slice the cooled cake and serve each portion with a generous dollop of coconut cream. Sprinkle with cacao nibs and a tiny pinch of flaky salt if you like—a little crunch and contrast to bring everything together.
Read it online: https://grub-club.co.uk/recipe/spiced-chocolate-coffee-cake-with-coconut-cream-and-cacao-nibs/