Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Grease and flour the cake pan.
- In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk until well combined.
- In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the melted chocolate until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, garnish with toasted coconut flakes and powdered sugar, if desired. Serve alongside whipped cream for a delightful pairing.
Nutrition
Notes
Remember, you can easily swap out the all-purpose flour for a gluten-free blend if needed, and feel free to adjust the spice levels to match your flavor preference.
If you don’t have coconut flakes, try using crushed nuts or a sprinkle of sea salt for a different texture.
This cake can be stored in an airtight container at room temperature for up to 3 days, but it’s also lovely when chilled.
Enjoy your baking, and don’t hesitate to get creative with your toppings!
If you don’t have coconut flakes, try using crushed nuts or a sprinkle of sea salt for a different texture.
This cake can be stored in an airtight container at room temperature for up to 3 days, but it’s also lovely when chilled.
Enjoy your baking, and don’t hesitate to get creative with your toppings!