This simple chocolate cake is rich, dark, and easy to make. It uses cocoa, dark chocolate chips, coconut milk, and a little vinegar for a moist crumb. You can add spiced poached bosc pears on top for a special touch. For more seasonal ideas that pair well with this cake, see these holiday ideas.
Table of Contents
Why make this recipe
Make this cake because it is quick, forgiving, and full of chocolate flavor. The batter comes together in one bowl. It works for a party, a quiet night, or a special day.
How to make Lollipop Cake
Ingredients :
- bosc pears
- red wine
- cinnamon
- cloves
- eggs
- coconut milk
- apple cider vinegar
- pink salt
- unsalted butter
- coconut sugar
- dark chocolate chips
- vanilla extract
- cocoa powder
- flour
- baking powder
- spiced wine
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9-inch round pan and dust with cocoa or flour.
- In a bowl, stir together 1 3/4 cups flour, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, and a pinch of pink salt.
- In another bowl, beat 2 eggs with 1 cup coconut sugar until smooth. Add 1/2 cup melted unsalted butter, 1 cup coconut milk, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar. Mix well.
- Add the wet mix to the dry mix and stir until just combined. Fold in 1 cup dark chocolate chips.
- Pour batter into the prepared pan. Bake 30–35 minutes or until a toothpick comes out with a few crumbs.
- While the cake bakes, you can poach bosc pears: slice them and cook gently in red wine with a stick of cinnamon and a few cloves until soft. Add a splash of spiced wine for extra flavor.
- Let the cake cool in the pan 10 minutes, then move to a wire rack. Top with warm poached pears and extra chocolate chips or a drizzle of melted dark chocolate.
Lollipop Cake
A rich, moist chocolate cake perfect for Valentine’s Day or any occasion. Easily made in one bowl, this cake pairs beautifully with spiced poached bosc pears.
- Total Time: 50
- Yield: 8 servings 1x
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- Pinch of pink salt
- 2 eggs
- 1 cup coconut sugar
- 1/2 cup unsalted butter, melted
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 cup dark chocolate chips
- Bosc pears (for poaching)
- Red wine (for poaching)
- Cinnamon stick (for poaching)
- Cloves (for poaching)
- Spiced wine (optional for poaching)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round pan and dust with cocoa or flour.
- In a bowl, stir together the flour, cocoa powder, baking powder, and pink salt.
- In another bowl, beat the eggs with coconut sugar until smooth. Add melted butter, coconut milk, vanilla extract, and apple cider vinegar. Mix well.
- Add the wet mix to the dry mix and stir until just combined. Fold in dark chocolate chips.
- Pour batter into the prepared pan. Bake for 30–35 minutes or until a toothpick comes out with a few crumbs.
- While the cake bakes, poach bosc pears in red wine with a stick of cinnamon and a few cloves until soft. Add spiced wine for extra flavor.
- Let the cake cool in the pan for 10 minutes, then move to a wire rack. Top with warm poached pears and extra chocolate chips or a drizzle of melted dark chocolate.
Notes
Serve warm or at room temperature, optionally with coconut milk whipped cream. Store covered at room temperature for 2 days or refrigerate for up to 5 days. Can freeze slices for up to 2 months.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
How to serve Lollipop Cake
Serve the cake warm or at room temperature. Add a spoon of coconut milk whipped cream or plain cream. Top with the spiced poached bosc pears for a nice contrast. For a lighter pairing or a sweet breakfast treat, you might like items from morning bites.
How to store Lollipop Cake
Cover the cake with plastic wrap or store in an airtight container. Keep at room temperature for 2 days. For longer storage, refrigerate up to 5 days. You can also freeze slices for up to 2 months; thaw in the fridge overnight.
Tips to make Lollipop Cake
- Measure flour with a simple scoop-and-level method.
- Do not overmix the batter; stir until just combined.
- Use room temperature eggs and coconut milk for a smoother batter.
- If you want extra shine, melt a handful of dark chocolate chips and brush on top.
- Poach pears in low heat so they stay whole and soft.
Variations
- Make it nut-free by skipping any nut toppings.
- For gluten-free, use a 1:1 gluten-free flour blend.
- For a vegan version, replace eggs with flax eggs and use a vegan butter substitute.
FAQs
Q: Can I skip the pears? A: Yes. The cake is great on its own. Pears add a nice flavor but are optional.
Q: Can I use regular milk instead of coconut milk? A: Yes. Regular milk works well. Coconut milk adds a little richness and a subtle flavor.
Q: How do I know the cake is done? A: Insert a toothpick in the center. If it comes out with a few moist crumbs, it is done. If wet batter sticks, bake a few more minutes.
Q: Can I make this as cupcakes? A: Yes. Fill cupcake cups two-thirds full and bake 18–22 minutes.
Conclusion
This cake is easy, rich, and full of chocolate. It works for a special day or any day you want a treat. Enjoy baking and sharing it with someone you care about.
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