I call this cake the Goldilocks chocolate cake because it’s not too heavy and not too light and so sits somewhere in the middle, at just about right!
As such, it’s more of an afternoon tea cake than a dessert cake, though feel free to decorate it with chocolate shards or nutty praline if you’d like a more showy affair. You can make a traditional chocolate ganache to use as an icing or combine some of the leftovers from the tub of sour cream with melted chocolate, but I like the texture of this coconut milk version.
Put the chopped chocolate in a small heatproof bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until the chocolate has melted, then remove the bowl from the heat.
Using an electric mixer, beat the butter, brown sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the maple syrup, sour cream and melted chocolate and beat until just combined. Fold in the sifted cocoa, flour and sea salt, then the almond meal.
Spoon the batter into the prepared tin and smooth the surface.
To make the chocolate icing, combine the melted chocolate in a bowl with the coconut milk. Set aside for 10 minutes to cool and thicken
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