Warm Chocolate Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease (or butter) a 9-inch round cake pan and line the bottom with parchment paper, then lightly butter the parchment.

Melt chocolate and butter

Place chopped bittersweet chocolate and cubed butter in a heatproof bowl set over a simmering pot of water (double boiler) or use a microwave in 20–30 second bursts, stirring until smooth and fully melted. Remove from heat and let cool for 5 minutes.

Mix eggs and sugar

In a separate large bowl, whisk together the granulated sugar and eggs vigorously until pale and slightly thickened (about 2–3 minutes by hand or 1–2 minutes with a mixer on medium).

Combine and fold

Pour the cooled chocolate-butter mixture into the egg and sugar mixture, whisking until combined. Stir in vanilla extract. Sift the flour, cocoa powder, and kosher salt together, then gently fold into the chocolate mixture with a spatula just until no streaks of flour remain — avoid overmixing.

Bake

Pour batter into the prepared pan and smooth the top. Bake in the preheated oven for 20–25 minutes, until the edges are set and a thin crust forms on top but the center still has a slight jiggle (a toothpick inserted near center may come out with a few moist crumbs).

Cool and unmold

Allow cake to cool in pan for 10 minutes, then run a knife around the edge and invert onto a wire rack. Peel off the parchment and return cake to the rack right-side up. Serve warm or rewarm briefly in a 300°F oven for 5–7 minutes before plating.

Toast the coconut

Preheat a small skillet over medium heat. Add shredded coconut and toast, stirring frequently, until golden brown and fragrant, about 3–5 minutes. Transfer to a plate to cool completely.

Whip cream

In a chilled bowl, whip the cold heavy cream to soft peaks using a whisk or electric mixer (about 2–3 minutes).

Fold and flavor

Stir the sweetened condensed milk with Kahlúa, vanilla extract, and fine salt until smooth. Gently fold the whipped cream into the condensed milk mixture in two additions, keeping as much air as possible.

Add coconut and freeze

Fold in two-thirds of the toasted coconut (reserve the rest for topping). Pour mixture into a small loaf pan or airtight container, cover, and freeze for at least 6 hours or overnight until firm.

Combine pitted and halved cherries with sugar, sake, and lemon zest in a small bowl. Stir to combine and let sit at room temperature for 15–30 minutes, stirring once or twice, until cherries have released some juice and absorbed the sake flavor. Chill briefly if not using immediately.

Plate warm slices of the chocolate cake (or individual portions). Top each slice with a scoop of the toasted coconut–Kahlúa ice cream. Spoon a few sake‑macerated cherries and their juices alongside the ice cream.

Sprinkle reserved toasted coconut flakes over the ice cream and cake, and dust lightly with powdered sugar if desired. Serve immediately while cake is warm and ice cream is cold.