Sunrise and Midnight Cake

A contradictory cake with decadent chocolate on one side and light citrus on the other.

Split the cake into semicircles and then cut those in half. Stack the layers with raspberry filling in between.

Create the sunrise cake half.

Place the two cakes together and pipe a dividing line.

Ingredients

Midnight Cake

Chocolate Sponge

• 200g (1 3/4 cups) all-purpose flour

• 300g (1 1/2 cups) sugar

• (3/4 cup) cocoa powder

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 cup canned coconut milk

• 100g (1/2 cup) canola oil

• 2 tbsp apple-cider vinegar

• 1 tsp vanilla extract

• 1 cup hot coffee

Dark Chocolate Ganache

• 113g 70% dark chocolate, finely chopped

• 188ml (3/4 cup) canned coconut milk

• 2 tbsp sugar

• 1/4 tsp salt

• 1/2 tsp vanilla extract

Coconut-Pecan Filling

• 2 tbsp water

• 2 tbsp cornstarch

• 120ml (1/2 cup) canned coconut milk

• 90g brown sugar

• 50g (1/2 cup) chopped toasted pecans

• 120g (1 1/3 cups) shredded coconut

Mocha Cream Cheese Frosting

• 8 oz cream cheese, softened

• 1 stick butter, softened

• 1/4 tsp salt

• 400g (3 1/2 cups) powdered sugar

• 65g (1/2 cup) cocoa powder

• 1 tbsp instant espresso powder dissolved in 2 tbsp water

Sunrise Cake

Lemon Thyme Sponge

• 240g (2 cups) all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 100g (1/2 cup) canola oil

• 156ml (1/2 cup) maple syrup

• 170ml (3/4 cup) water

• 56ml (1/4 cup) lemon juice

• 2 tbsp lemon zest

• 2 tbsp fresh thyme

Raspberry Lemon Curd

• 2 tbsp soy milk

• 2 tbsp cornstarch

• 188ml (3/4 cup) canned coconut milk

• 50g (1/4 cup) sugar

• 1/8 tsp salt

• 1 tbsp lemon zest

• 2 tbsp freeze-dried raspberries, crushed

Orange, Raspberry, and Lemon Ermine Frosting

• 100g (1/2 cup) sugar

• 20g (2 1/2 tbsp) all-purpose flour

• 1/4 tsp salt

• 120 ml (1/2 cup) soy milk

• 1 stick butter, softened

• 1/2 tsp vanilla extract

• Orange juice and zest of one orange

• Lemon juice and zest of one lemon

• 2 tbsp freeze-dried raspberries, crushed

• Food coloring, optional

Instructions

Midnight Cake

Chocolate Sponge

1. Preheat the oven to 350 F. Line a 9" round cake pan.

2. Mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In another bowl, whisk together the coconut milk, canola oil, vinegar, and vanilla.

4. Fold the wet ingredients into the dry until just combined.

5. Pour the hot coffee into the batter, mix gently, and then pour it into the prepared pan.

6. Bake the cake for 30-40 minutes until a toothpick comes out clean.

7. Let the cake cool in the pan before unmolding.

Dark Chocolate Ganache

1. Place the dark chocolate in a heat-proof bowl.

2. Bring the coconut milk, sugar, and salt in a small saucepan until simmering.

3. Pour the saucepan over the chocolate, cover the bowl, and let it sit for 5 minutes.

4. Whisk the chocolate until it's smooth and let the ganache thicken so that it stays on the back of a spoon.

Coconut-Pecan Filling

1. Combine the water and cornstarch in a small bowl.

2. Bring the coconut milk and brown sugar to a simmer. Fold in the pecans and coconut flakes.

3. Add the cornstarch mix and continue cooking until the mixture thickens to a thick pudding.

Mocha Cream Cheese Frosting

1. Beat the cream cheese and butter until light and fluffy.

2. Add the salt, cocoa powder, powdered sugar, and espresso powder dissolved in water.

3. Whisk the frosting until it's smooth.

Assemble the Cake

1. Cut the cake in half to create two semi-circles. Slice each piece in half to create four semi-circles.

2. Build the cake by spreading the ganache and then the filling on each layer.

3. Frost the outside of the cake. Sprinkle with shaved chocolate.

Sunrise Cake

Lemon Thyme Sponge

1. Preheat the oven to 350 F. Line a 9" round cake pan.

2. Mix together the flour, baking soda, baking powder, and salt.

3. In a separate bowl whisk together the canola oil, maple syrup, water, and lemon juice.

4. Add the wet ingredients to the dry and mix until just combined.

5. Fold in the lemon zest and thyme.

6. Bake the cake for 30-40 minutes until a toothpick comes out clean.

7. Let the cake cool in the pan before unmolding.

Raspberry Lemon Curd

1. Combine the water and cornstarch in a small bowl.

2. Bring the coconut milk, sugar, and salt to a low simmer.

3. Add the cornstarch mixture and continue cooking until it reaches a pudding-like consistency.

4. Fold in the lemon zest and crushed freeze-dried raspberries and adjust the flavor by taste.

Orange, Raspberry, and Lemon Ermine Frosting

1. Combine the sugar, flour, salt, and soy milk in a saucepan and whisk well.

2. Heat the mixture and whisk constantly until it thickens to a pudding-like consistency.

3. Remove the mixture from the heat, pour it into a bowl, and cover the surface with plastic wrap to prevent a skin from forming.

4. Once the flour mixture has cooled completely to room temperature, beat the butter until it is light and fluffy.

5. With the mixer on a medium speed, gradually add the flour mixture one spoonful at a time. Make sure each spoonful is fully incorporated before adding the next one.

6. Continue mixing the frosting until it achieves the desired consistency.

7. Split the frosting into 4 bowls. Create the orange, lemon, raspberry, and vanilla frostings by adding the corresponding ingredients to the frosting.

8. Add food coloring to the frosting if desired. Taste and adjust each flavor, adding more sugar if the mixture is too liquidy.

Assemble the Cake

1. Cut the cake in half to create two semi-circles. Slice each piece in half to create four semi-circles.

2. Stack the cakes with the curd between each layer.

3. Pipe bits of each kind of frosting around the outside. Smooth the frosting to blend the flavors and colors. Add extra flourishes if desired.

4. Sprinkle crushed freeze-dried raspberries on top of the cake.