Frosted Coconut Milk Fudge Cake

Makes an 8×8” pan of love

For the cake:
¼ cup (56 g) unsalted butter
170 g/6oz semi-sweet chocolate (50-55% cocoa), chopped
1 cup (200 g) sugar
1 large egg
½ cup coconut cream
¼ tsp pure vanilla extract
¾ cup (107 g) all-purpose flour
½ cup (42 g) cocoa powder
½ tsp salt
¼ tsp baking powder

For the frosting:
½ cup coconut cream
150 g/5 ¼ oz semi-sweet chocolate (50-55% cocoa), chopped

Preheat your oven to 325°F/165°C. Line an 8×8-inch baking pan with parchment paper and set aside.

In a medium heatproof bowl set over a saucepan with 1 inch of simmering water, melt butter and chocolate together. Remove bowl from over the saucepan and stir in sugar followed by the egg until smooth.

If using a can of coconut milk, open the can (do not shake) and spoon off only the top portion which is the creamy bit. Do not use the clear liquid underneath. Stir this coconut cream and vanilla extract into the chocolate batter. In a separate bowl, sift together flour, cocoa powder, salt and baking powder and then stir it into the wet mixture until well combined. Pour the batter into the prepared pan and bake until a tester comes out mostly clean with a few sticky bits attached, about 35 minutes. Transfer pan to a wire rack to cool completely.

While the cake is baking, make the frosting by heating the coconut cream in a small saucepan over low heat until it comes to a boil. Add chopped chocolate and let stand 3 minutes. Stir until smooth and glossy. Place the pan over very low heat and stir constantly if necessary to melt any pieces of solid chocolate. Let cool until spreading consistency, about 30 minutes, and then spread over cooled cake.