Moist Blender Chocolate Cake

Ingredients

• 3 large eggs, room temperature
• 3/4 cup maple syrup
• 1/2 cup neutral oil
• 1/2 cup coconut milk, milk, or brewed coffee
• 1/4 cup (30 g) unsweetened cacao powder
• 1.5 cups self-rising flour (or 1.5 cups all-purpose flour + 1 tsp baking powder)
• Pinch of salt (optional)
• Chocolate chips for topping (optional)
• Shredded coconut, for finishing (optional)
• 1 cup semisweet chocolate chips
• 1 tsp coconut oil
• Substitute with 2 cups almond flour + 1 tsp baking powder

Steps

1. Preheat the oven to 350°F (180°C) and grease a baking pan.
2. Add the eggs, maple syrup, oil, and coconut milk (or milk or coffee) to a blender or food processor. Blend for no more than 30 seconds.
3. Add the cocoa powder, flour and optional salt. Pulse only 2–3 times, just until combined. Don't overblend once the flour is added or the cake can become dense. (If mixing by hand, simply fold everything together until no dry streaks remain.)
4. Pour the batter into the prepared pan and sprinkle with chocolate chips, if using.
5. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Melt the chocolate chips with the coconut oil until smooth. While the cake is still slightly warm, cut it into squares and pour the chocolate over each piece. Finish with shredded coconut if you'd like.

The reel

via @sivanskitchen

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions