1 c unsalted butter (salted butter can be used instead)
1/3 c cocoa powder
1 tsp kosher salt (can substitute 1/2 tsp table salt)
1 c water
2 c all-purpose flour
1 3/4 c granulated sugar
1 1/2 tsp baking soda
2 large eggs
1/2 c creme fraiche
Glaze-
semi-sweet chocolate chips
coconut oil
Coconut Creme- (optional)
2 cans full-fat coconut milk, chilled for 24 hours, chill a small bowl
1/4 - 3/4 c powdered sugar
1/2 - 1 tsp vanilla
Berries (optional)
Instructions
Preheat oven to 350 F. Butter and flour a bundt pan and set aside. In a small saucepan, combine the butter, cocoa, salt and water. Place over medium hear. Cook, stirring until just melted and combined. Remove from hear and set aside.
In a large bowl, whisk together the flour, sugar and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the crème fraiche and vanilla extract until smooth.
Scrape the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, approximately 37 - 45 minutes. Let the cake cool in the pan for 20 minutes and then invert onto a plate. Let cool completely.
Chocolate drizzle- Using 50% power setting, melt chocolate chips in microwave. Remove frequently and stir. While still warm, add a bit of coconut oil to smooth out the chocolate. Using a small spoon or knife, drizzle chocolate onto the cake. Let cool completely before serving.
Coconut Whipped Cream- without jiggling or tipping the cans, remove chilled cans from fridge and open. Scrape the thickened, white cream off the top of the cans, leaving all the liquid behind. Place cream in a chilled bowl. Whip in powdered sugar and vanilla to taste, approximately 30 seconds to 1 minute. Use immediately or chill in fridge. Serve cake in slices topped with coconut cream and berries (optional).
Originally Submitted
1/2/2017
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