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  • Magda Nogas

Cast Iron Chocolate cake



Lunas birthday was coming up in few days and it was time to start thinking of a cake. We were in deep woods of Ozarks Arkansas with semi-broken jeep for 8 days, going to a store would mean packing up our whole camp and going with the bus through very curvey, crooked, and hilly roads. That was not happening, instead I had to use what I had on hand to make it work. Mind you I still have not invested $20 into that electric mixer, becasue who needs one if you have a egg beater right?


The cast iron came to my mind since I dont have a round cake pan and the only round pans I have are cast irons. Please before you make this make sure your cast iron is well seasoned, I dont want you to blame me that your cake didnt want to come out of the pan ( becasue it wont if you dont have well seasoned cast iron)


Lets jump to it, shall we?!?!

Chocolate cake:

3/4 cup butter

3/4 cup leftover morning coffee (warmed up)

1/2 cup of cacao

3/4 cup of dark chocolate

3/4 cup of brown sugar

4 eggs

1 cup flour

1 tsp baking soda

1 tsp baking powder 1 cup of fresh fruit (I used blueberries)


Chocolate coconuts mousse

1 can coconut milk ( chill it in the fridge night prior)

1 cup milk or dark chocolate

1/4 cup coconut oil




Add the butter and 1/2 cup of coffee into a bowl ( make sure the coffee is hot enough to melt the butter) let the butter melt. Than add cacao and chocolate mix it until smooth add sugar keep mixing add everything else I like to have all my ingredients room temp including eggs.


I take them out of the fridge and put them in warm water until I need to use them. Sift the flour with baking soda and baking powder. Gently combine the flour don’t over mix it.


prep your cast iron. Butter it or oil it whatever you choose gently sprinkle breadcrumbs or flour covering the whole cast iron including the walls that will prevent the cake from stick. Remember the cast iron needs to be very well seasoned prior.

Bake the cake on 350 F for 40 min or so or util cooked through ( you can poke it with a tooth pick, if it comes out clean it’s done.

Make the mousse:


Chilled can of coconut, separate the liquid from the cream, add the cream into a small sauce pan and warm it up with the chocolate and oil. Keep stirring it until smooth on small heat. Once combined transfer into a bowl once cooled put it in the fridge until needed.

Once the cake is baked transfer into a flat surface, slice it in half, once the cake cools down. Take the chocolate mousse out of the fridge and whip it again. It will turn lighter in color as you whip it. Pour the bit of coffee left over all over the inside of the cake to make it moist. Spread the mousse on the cut part of the cake, add the fruit of your choice, put the other part of the cake on top and spread the remaining of the mousse on top and decorate it however you want, or not it will still taste delicious 😉






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