Individual Chocolate Cakes with Chocolate Coconut Glaze
Indulge in a decadent dessert experience with these Individual Chocolate Cakes with Chocolate Coconut Glaze, perfect for special occasions or an elevated everyday treat. These rich, single-serving cakes feature a moist and fudgy chocolate center, enhanced by the luxurious addition of a glossy coconut-infused chocolate glaze. Made with pantry staples like semi-sweet chocolate chips, cocoa powder, and canned coconut milk, these mini cakes come together in just 20 minutes of prep time and bake to perfection in under 20 minutes. Topped with a sprinkle of unsweetened shredded coconut for texture and flavor, they are best served warm for a molten interior or enjoyed cooled for a firmer consistency. Whether you're hosting a dinner party or satisfying a personal chocolate craving, this recipe delivers indulgence in every bite while remaining delightfully simple to prepare.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 115 grams semi-sweet chocolate chips
- 100 grams granulated sugar
- 50 grams packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 65 grams all-purpose flour
- 15 grams unsweetened cocoa powder
- 0.25 teaspoon salt
- 80 milliliters coconut milk (canned, full fat)
- 100 grams semi-sweet chocolate chips (for glaze)
- 2 tablespoons unsweetened shredded coconut
Instructions
Preheat your oven to 180°C (350°F) and grease 4 ramekins or small oven-safe dishes (approximately 6 ounces each) with butter. Dust lightly with cocoa powder for easy release.
In a microwave-safe bowl, melt the butter and 115 grams of chocolate chips together in 15-30 second increments, stirring between each, until smooth. Let it cool slightly.
In a mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until combined and slightly frothy.
Pour the melted chocolate mixture into the sugar and egg mixture, whisking until smooth and glossy.
Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until fully incorporated.
Divide the batter evenly between the prepared ramekins, filling each about 3/4 full.
Place the ramekins on a baking sheet and bake in the preheated oven for 16-18 minutes, or until the edges are set but the centers are still slightly soft. Avoid overbaking. Let the cakes cool for 5-10 minutes.
While the cakes cool, prepare the glaze. In a small saucepan over low heat, warm the coconut milk until steaming (do not let it boil). Remove from heat and stir in 100 grams of chocolate chips until completely melted and smooth.
Invert the slightly cooled cakes onto serving plates. Spoon the chocolate-coconut glaze generously over the top, allowing it to drip down the sides.
Sprinkle the unsweetened shredded coconut over the glaze for decoration. Serve warm for a molten center or fully cooled for a firmer texture.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 66.4 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
