Because of the combination of two traditional components, coconut oil and butter milk, the crumb layer of Miso Chocolate Cake is incredibly soft and moist. A layer of sweet, greasy coconut whipped cream is layered on top of a soft, moist cake, and the top layer of the cake is crispy crispy toasted coconut chips. The key ingredíєnt in the recipe is miso (jäṗäńese fermented bean paste), which gives the cake’s core an appealing richness that promises to create a lasting impression on those who try it for the first time. This cake stores nicely in an airtight container for a few days, and it can be wrapped in cling film and frozen for several months, allowing you to enjoy a small taste as a treat or consume the entire cake in one sitting.
FOR THE CAKE
2 cups all-purpose flour
1 cup granulated sugar
1 cup buttermilk
1 cup boiling water
3/4 cup unsweetened cocoa powder
1/2 cup coconut oil, at room temperature
2 large eggs
3 tablespoons wнιтe miso paste
2 teaspoons vanilla extract
2 teaspoons baking powder
1 1/2 teaspoons baking soda
FOR THE COCONUT WHIPPED CREAM
1 teaspoon vanilla extract
1 tablespoon honey or pure maple syrup
Two 15-ounce cans full-fat coconut milk, unshaken and refrigerated overnight
Toasted flaked coconut, for serving
MAKE THE CAKE
Step 1: Preheat the oven to 350 degrees F (177 degrees C), grease a 9-inch round cake pan, and spray all of the dough with non-stick spray. Next, line the bottom of the mold with parchment paper and brush it again with non-stick spray.
Step 2: Combine flour, cocoa powder, baking powder, and baking soda in a mixing basin, stir well, and strain through a sieve to obtain a smooth powder mixture.
Step 3: Combine the sugar, coconut oil, and miso in the bowl of an electric mixer fitted with a stirrer and beat on medium high until the mixture is smooth and well blended.
Step 4: Reduce the speed of the mixer to low and add the eggs and vanilla extract to the mixture in step 3 one at a time, stirring after each addition until the mixture is uniform.
Stage 5: Reduce the speed of the mixer to low and gradually add the dry flour mixture from step 2 and the buttermilk to the wet mixture from step 4, beating until thoroughly incorporated.
Step 6: With the mixer on low, carefully pour the hot water into the cake mixture from step 5 and beat until thoroughly incorporated.
Step 7: Using your hand, lightly push the mold to release air bubbles, pour the cake batter evenly into the previously prepared mold.
Step 8: Bake the cake for 45 to 445 minutes in a preheated oven, or until a skewer inserted in the center comes out clean and the cake is done.
Step 9: Remove the cake from the oven and cool for about 10 minutes in the mold before gently removing it from the shape and cooling thoroughly on a wire rack.
MAKE THE COCONUT WHIPPED CREAM
Step 1: Combine full-fat coconut milk, vanilla extract, and honey in a mixing bowl and beat with an electric mixer for 5 minutes, or until smooth and light.
Step 2: On the cooled cake, spread the whipped cream from step 1 and top with toasted coconut. Enjoy the cake when it has been cut.