Brownie cakes with chocolate coconut frosting

Brownie cakes with chocolate coconut frosting

We laid on the couch, bodies intertwined and covered with a heavy knit blanket that was a foot too short for our long bodies. The house was dark, but dimly lit from the glowing city just outside our window. A city that was alive and bustling with noisy people amidst the rain; they were honking their horns at bus drivers and shouting at the valet from the entrance of Kimbal Musk's fancy eatery. It's called The Kitchen and, although I dig their philosophy, I don't subscribe to their version of fine dining because I don't think a small bowl of bland ass quinoa served with a few roasted vegetables should cost $18. Let alone be considered a meal. But that's not the point, the point is that there were noisy people outside my house and all I wanted to do was open the window and tell them to quiet down because I can count on three fingers the number of times I've been home to witness the sound of hundreds of millions of water molecules hitting the roof over my head. And you know what? I think that's kind of unfortunate.

So the rain. It lightly spattered the tin roof and we listened intently, trying hard to block out the chatter from the masses of noisy people below. At one point, an obnoxious group of what was probably a bachelorette party spent five minutes too long standing at the intersection of 16th and Wazee. It wouldn't have been an issue except one of the attendees had one of the loudest, most unpleasant laughs I've heard in the entirety of my life. I leapt from the couch with every intention of heckling her (it's actually one of my favorite things to do, heckle people from our fourth story loft) (sometimes I'm an ass), but just as the window cracked open I caught the faintest scent of petrichor as it drifted through the humid night air. And then I forgot about the lady with the obnoxious laugh because I love that smell, but not as much as I love laying on his chest and listening to his heart as it pounds beneath his ribcage. Have you ever done that? Laid on your lover's chest and just listened to the sound of the one thing that's keeping their blood flowing and organs working and, essentially, making their entire world go 'round? So I went back over to the couch and placed my head over his perfectly rhythmic chest instrument. And I listened.

Buh-bum buh-bum buh-bum buh-bum buh-bum buh-bum buh-bum buh-bum buh-bum buh-bum buh-bum buh-bum

Cake liners
Brownie cake batter
Chocolate coconut frosting

Tell me a story, I said. No, you tell me a story, he replied. I always tell you stories. Tell me about Europe, I begged.

And so, without a moment of hesitation, he started rambling on about Europe. About climbing to the top of Ben Nevis, riding bikes around Amsterdam, and visiting all of our favorite places in Paris. Taking the lovers walk on the Italian Riviera and drinking hefeweizen from enormous steins at Oktoberfest in Munich. Hiking through the Šumava and spending long afternoons on the sandy beaches of Croatia, where Roman emperors used to retire. He went on and on, telling me about the history of each of the countries we're visiting this summer. 19 of them total. Nineteen different countries and cultures and a dozen different languages over the course of four months, from July to November.

His infinite wisdom eventually put me to sleep. Not because I was disinterested, but because it's so soothing to listen to someone pour the intellectual contents of their brain onto you. Like the rain on the tin roof, only better. Better than the petrichor or Matt Berninger's voice or finding my favorite chocolate in the pocket of my jeans. Ok, maybe not better than finding chocolates hidden in my clothes, but you get the point. Right? So this summer, we're heading to Europe for the adventure of a lifetime, and if you live there or have plans on being there, too, we'd love to get together. Seriously, let's get together.

Brownie cakes with chocolate coconut frosting
Brownie cakes with chocolate coconut frosting

Also, I've got a little bonus for you before we get to the recipe. Our sweet new friend, Kathryn, came to photograph our place last weekend and the final shots are now up on her site. Please no remarks about my stringy hair, mom jeans, or the fact I spelled je t'aime all sorts of wrong. In my defense, I was in a hurry to write something on the jar before Kathryn snapped a photo. And. Well. French is not my first language. In hindsight, I should have just drawn a big heart. Or maybe boobs because that would be funny.

Notes: These cakes are dense - they're literally a cross between a brownie and a cupcake; not as dense as a brownie, not as light as a cupcake. If you don't have cacao powder, natural cocoa powder will work. They're essentially the same thing as far as baking is concerned. Same goes for the spelt flour; unbleached flour or a gluten free flour blend substitute well. I do not recommend making a substitute for the coconut oil, as it gives the cakes a mild coconut flavor and pairs well with the frosting. Speaking of frosting, you can use any liquid sweetener you want - maple syrup, agave nectar, brown rice syrup, etc. I've been finishing off a bottle of coconut nectar, or else I'd have probably used brown rice syrup. You'll have to adjust the amount depending on how sweet your like your frosting.

Update: I recommend using a bar that's at least 70% cacao. I've used bars from Lake Champlain, Chocolove, and Ikea. Although I'm not sure Ikea is considered good quality, it produced a damn good brownie cake.

BROWNIE CAKES WITH CHOCOLATE COCONUT FROSTING

CAKES
1 1/4 cups whole spelt flour
1/2 cup cacao powder
1 tablespoons fine sea salt
1/4 tablespoons baking powder
6 tablespoons unrefined coconut oil
3 oz good quality dark chocolate, chopped
1 cup cane sugar
1 teaspoon pure vanilla extract
2 flax eggs
1 1/4 cups boiling water

FROSTING
1 1/2 cups shredded coconut
1/4 cup full fat coconut milk
4-6 tablespoons coconut nectar
1 teaspoons pure vanilla extract
3 tablespoons cacao powder
Pinch of fine sea salt

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside. In a large mixing bowl, sift together the flour, cacao powder, sea salt, and baking powder; set aside. In a double boiler over medium heat, melt the coconut oil and chocolate, then stir in the sugar and vanilla extract. Create a well in the center of the dry ingredients and pour in the chocolate mixture, flax eggs, and boiling water; whisk vigorously to combine. Add a heaping 1/4 cup of batter to each muffin liner, then bake at 350˚F for 16-18 minutes or until a toothpick comes out clean. Allow cakes to rest in pan for 5 minutes then transfer to a wire rack to cool. Cakes will keep in an air tight container for up to three days.

While the cakes are cooling, prepare the frosting by adding the shredded coconut and coconut milk to a food processor fitted with the S blade. Blend until mostly smooth, scraping down the sides as needed. Once smooth, add 4 tablespoons of the coconut nectar and vanilla extract; pulse to combine. Sift in the cacao powder and sea salt then pulse until incorporated. Taste the frosting; if it needs to be a bit sweeter, add more nectar. If you want it to be thinner, add a bit more coconut milk (1-2 tablespoons). Once the cakes have cooled, generously frost them and serve immideately.

Yield: 1 dozen cakes