duweywings
– 2 cups semi-sweet chocolate chips or dark chocolate chunks – 1 ½ cups full-fat canned coconut cream (not coconut milk)
Add chocolate chips to a heat-safe bowl. If using a bar, chop into small pieces to melt faster. Set aside while preparing the coconut cream base.
In a bowl, whisk flour, baking powder, and salt. This dry mix will help create structure and balance the tart lemon and rhubarb flavors.
In a saucepan, heat coconut cream over medium until it simmers—don’t boil. Stir frequently to avoid burning and ensure even warming.
Pour the hot coconut cream over the chocolate. Let it sit untouched for 1–2 minutes, then stir until smooth, glossy, and fully combined.
Line a loaf pan with parchment paper. Pour in the chocolate mixture, smoothing the top with a spatula. Tap the pan to release bubbles.
Refrigerate for at least 4 hours or until firm. Overnight is best for a dense, sliceable texture that mimics traditional chocolate cake.
Once set, lift cake using the parchment. Place on a cutting board and let sit for 5 minutes to soften slightly before slicing.
Slice and serve chilled or slightly softened. Optional: dust with cocoa powder or add berries on top. Store leftovers in the fridge.
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