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Chocolate Thai Green Curry Cake

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Adjust Servings:
1 tablespoon Unsalted Butter
1 tablespoon Cocoa powder
1 1/3 cups All-purpose flour
1 teaspoon Baking soda
1/4 teaspoon Baking Powder
1/4 teaspoon Salt
3/4 cup Whole milk
1/2 cup Cocoa powder
1/4 cup Coconut milk
1 stick Butter
1/2 cup Turbinado sugar
1/2 cup Granulated sugar
2 Large eggs
1 teaspoon Vanilla Powder
1 teaspoon Grated ginger
Ginger Syrup
Granulated sugar
1/4 cup Granulated sugar
1/4 cup Water
1 pieces Ginger peeled and cut into 1/8 thick slices
The Ganache Filling
2 small Thai bird chiles
4 Kaffir lime leaves
6 ounces Heavy cream
6 ounces 70% dark chocolate
Green Curry Buttercream Frosting
5 Large egg whites
1 cup Granulated sugar
10 ounces Unsalted Butter slightly cooler than room temperature
3/4 teaspoon Green curry paste
Coconut Milk Peanuts
1/2 cup Unsalted roasted peanuts
2 tablespoons Coconut Milk Powder

Nutritional information


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Chocolate Thai Green Curry Cake

  • Spicy

Amazing taste between sweet and savory - coconut, ginger, kaffir lime, lemongrass, and chili. This cake is really a sweet and chocolatey version of green curry with eggplant.

  • 45 mins
  • Serves 9
  • Medium


  • Cake

  • Ginger Syrup

  • The Ganache Filling

  • Green Curry Buttercream Frosting

  • Coconut Milk Peanuts



Bright and vibrant Thai flavors in every part of this delicious cake!



Make the ganache (It is more preferable to do this before baking the cakes, as it takes several hours for the ganache to set)
Slice the chiles, each one into quarters lengthwise. Tear the kaffir lime leaves into a few pieces each. Add the chiles, lime leaves, and cream to a small saucepan and bring to just below a boil. Turn off the heat, cover the pan, and let the cream steep for 20 minutes.


Let the ganache sit at room temperature until it is firm but spreadable, about 2 hours. Alternately, you can put the bowl in the fridge, but make sure to stir it every 10 minutes so that it doesn't get too hard.


Set a rack in the middle of your oven and heat to 350 F. Use the 1 teaspoon of butter to grease two round cake pans. Divide the 1 tablespoon of cocoa powder between the pans and swirl it around the pan to evenly coat the bottom and sides. Bang out any excess cocoa powder.


In a bowl, mix together the flour, baking soda, baking powder, and salt. Heat the whole milk to just below a boil. Put the cocoa powder in a smallish bowl , pour the hot milk over it, and whisk until the cocoa is fully dissolved. Add the coconut milk and whisk to combine.


Put the butter, turbinado sugar, and granulated sugar . Beat on medium-high speed for 2-4 minutes. Add the eggs and beat on medium-high speed for a minute. Add the ginger and vanilla and mix until combined. Add 1/3 of the flour mixture and mix on low speed . Then add 1/2 of the cocoa-milk mixture. Mix until barely combined. Repeat with the remaining flour and milk, ending with the flour.


Divide the batter between the two prepared pans. Bake for 25 minutes.
Note: Use your senses to determine if/when the cake is done - the timer is just a reminder to check on it.)


Once the cake is done, place the pans on a wire rack to cool for 15-20 minutes. Meanwhile, make the ginger syrup.


Put the granulated sugar, water, and ginger in a small saucepan. Bring to a boil, then simmer for 5-7 minutes. Let the mixture cool completely, then pour it through a small sieve and discard the ginger pieces.


Chop the chocolate finely, and put it in a medium bowl. Bring the cream to simmer, then pour it through a sieve directly onto the chocolate. Let the cream sit for 30 seconds, then whisk the mixture to melt all of the chocolate.


Fill in a medium saucepan with 2 of water and bring the water to a simmer. Put the egg whites and sugar in a bowl. Place the bowl on top of the saucepan and whisk constantly until the sugar is fully dissolved, about 2-4 minutes. Transfer the bowl to the mixer and beat on high speed until the whites are glossy.


Cut the butter into 1/2 tablespoon size pieces. With the mixer running, add the butter a few pieces at a time, making sure that the previous piece is fully incorporated before adding more butter. Continue mixing on high speed until the frosting comes together. The mixture will look soupy and curdled after you add all the butter, but have faith and patience - it will come together. Add the green curry paste and mix for few seconds.


For making the coconut milk peanuts, chop the peanuts and transfer them to a small bowl and heat them in the microwave for 1 minute, stopping halfway through to stir the peanuts. Add the coconut milk powder to the hot peanuts and stir well to combine.


Put some of the frosting on a cake round or serving plate and place one cake on it with the bottom facing up. Using a pastry brush,
brush the ginger syrup over the top of the cake. Spread the ganache on the cake in an even layer. Top with the remaining cake (again, the bottom side of the cake should be facing up). Brush the cake with the ginger syrup - you may not need all of it.


Spread the frosting on the top and sides of the cake. Chill the cake for a half hour, then top it off with the remaining frosting.
Sprinkle the peanuts on top of the cake.


Cut yourself a big slice and enjoy tasting the green curry in the frosting from the first bite.


I love to put my heart into every meal, as I know it makes the dining experience just that much better for the customer. I desire to grow in my career or even an opportunity to make a difference in this interesting website. To handle and stay calm despite an overwhelming number or variety of orders. I like watching TV ,studying books and taking courses. Good chefs are always improving their skills. Let the manager know how you’re becoming a better cook!

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