The famous hasselback technique is typically used to create a delicate fan of incisions in a baked potato or chicken breast. It’s simple enough to do, and it transforms your standard dish into a gourmet experience. We love the way the hasselback technique looks and tastes, so we’ve decided to steal it from the savory baking world and bring it over to the sweet one with this stunning chocolate hasselback cake! The gaps in this chocolate cake fan out just enough to welcome delicate slices of fresh mango and kiwi, complimented perfectly by a light coconut cream. Top it off with melted milk chocolate, coconut flakes, and raspberries, and this is one sweet transformation!
Chocolate Hasselback Cake with Fresh Fruit and Coconut Cream
Equipment
- Large mixing bowl
- 9 x 5-inch loaf pan
- Parchment paper
- Plastic Wrap
- Piping bag
- Unflavored dental floss
Ingredients
- 3.75 cups flour
- 2 tsp dry yeast
- 1 tsp salt
- 0.67 cup coconut sugar
- 1 egg
- 0.25 stick butter, softened
- 1 cup hazelnut flour
- 0.67 cup cocoa powder
- 0.67 cup lukewarm water
- 0.67 cup lukewarm milk
- 0.33 cup coconut milk
- 3 tbsp pineapple juice
- 8 oz white chocolate, chopped
- 1.67 cups whipped cream
- 3 mangoes, thinly sliced
- 5 kiwis, thinly sliced
- 1 dark chocolate bar
- 3 tbsp coconut flakes
- fresh raspberries
Instructions
- Combine all of the ingredients for the chocolate cake in a large mixing bowl and knead the mixture by hand until a smooth dough forms. Cover the bowl, transfer it to the refrigerator, and let the dough rest overnight.
- The following day, line the bottom of a 9 x 5-inch loaf pan with parchment paper. Take the dough out of the refrigerator, knead it lightly, and transfer it to the loaf pan. Cover the dough with plastic wrap and let it rest again, this time at room temperature for 2 hours. Once the dough has rested, preheat the oven to 350°F. Remove the plastic wrap, brush milk evenly over the surface of the dough, transfer the loaf pan to the oven, and bake at 350°F for 1 hour. Once the chocolate cake is done baking, remove it from the pan and let it cool completely.
- Heat the coconut milk and pineapple juice on the stovetop and bring the mixture to a boil. Add the chopped white chocolate and stir everything together until the chocolate has melted, then remove it from the heat and let everything cool down to room temperature. Once the mixture has cooled, carefully fold in the whipped cream and transfer the coconut cream to a piping bag.
- Make 6 even incisions lengthwise in the chocolate cake using unflavored dental floss, making sure to stop cutting before you reach the bottom of the cake.
- Slice the mangoes and kiwis very thinly and insert them into the incisions made in the chocolate cake.
- Pipe the coconut cream into the incisions until the gaps are filled.
- Melt the dark chocolate bar and distribute it evenly over the surfaces on the top of the chocolate cake that were left uncovered. Sprinkle coconut flakes over the cake and top it off with fresh raspberries.
VIDEO
Fresh fruit, rich dark chocolate, and a light, airy coconut cream – this chocolate hasselback cake is a must-try. From the fresh ingredients down to the beautiful presentation, it’s a sweet, gourmet twist on a classic baking technique.