Chocolate Cassava Cake
Recipe Guy
Recipe draft | Filipino | Desserts | Baking
A chocolate cassava cake that keeps the chewy Filipino dessert texture while adding cocoa and chocolate chips.
Why make it: This version turns the uploaded inspiration into an original, testable home recipe with clear shopping notes and a practical cooking process.
About This Recipe
A chocolate cassava cake that keeps the chewy Filipino dessert texture while adding cocoa and chocolate chips.
Why You Will Love It
- Practical for U.S. kitchens: the shopping list uses ingredients that are realistic to find in Filipino, Asian, and mainstream grocery stores.
- Built for testing: the process separates prep, cooking, finishing, and serving so you can adjust it after a trial batch.
- Flexible but focused: variation posts keep one core method and show exactly where the flavors change.
- Review-ready: the draft uses the same recipe card, quick facts, table of contents, tips, and FAQ structure as the rest of the site.
Ingredient Notes
Cassava
Frozen grated cassava is the most practical U.S. option and gives a better texture than cassava flour.
Coconut milk
Full-fat coconut milk gives the cake its rich kakanin texture.
Topping
A custardy topping plus cheese or coconut gives contrast to the chewy cassava base.
Chocolate Cassava Cake Recipe
A chocolate cassava cake that keeps the chewy Filipino dessert texture while adding cocoa and chocolate chips.
Shopping List
- frozen grated cassava
- coconut milk
- evaporated milk
- condensed milk
- eggs
- butter
- vanilla
- sugar
- 1/3 cup cocoa powder
- 1/3 cup mini chocolate chips
- 1 teaspoon instant coffee
Ingredients
Cassava Base
- 1 pound frozen grated cassava, thawed
- 1 cup coconut milk
- 1/2 cup evaporated milk
- 2/3 cup condensed milk
- 1/3 cup sugar
- 2 large eggs
Flavor
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/3 cup cocoa powder
- 1/3 cup mini chocolate chips
- 1 teaspoon instant coffee, optional
Topping
- 1/3 cup condensed milk
- 2 tablespoons cocoa powder
- 1 egg yolk
- 1/3 cup chocolate chips
- Grated cheese, optional
Instructions
- Heat oven to 350 F and line or grease an 8-inch square pan.
- Thaw grated cassava completely and squeeze only if it is very watery.
- Whisk coconut milk, evaporated milk, condensed milk, sugar, eggs, butter, vanilla, and salt.
- Fold in cassava and the flavor add-ins until evenly mixed.
- Pour into the pan and bake until the center is mostly set.
- Whisk or prepare the topping while the cake bakes.
- Spread topping over the cake and return to the oven until glossy, browned, and set.
- Cool completely before slicing so the squares hold their shape.
Nutrition Estimate
Approximate values per square based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Chocolate Cassava Cake
- Thaw fully: Frozen cassava must thaw before mixing so the batter bakes evenly.
- Do not oversqueeze: A little moisture keeps the cake tender.
- Cool before cutting: Warm cassava cake can crumble or smear.
- Use a lined pan: Parchment makes clean removal easier.
How To Serve And Store
Serve at room temperature or lightly chilled. It is rich, so small squares work well for merienda or dessert trays.
Common Questions
Can I use fresh cassava?
Yes, but peel, grate finely, and remove the tough center core.
Can I skip cheese?
Yes. Use coconut, latik, or a plain custard topping instead.
How do I store it?
Refrigerate up to 4 days.
Can I freeze it?
Yes, tightly wrapped. Thaw in the refrigerator and warm gently.
Testing note: Use this draft as the starting formula, then record sweetness, salt, texture, and timing adjustments after the first cook.
Recipe developed as an original Filipino-American Cooking draft for testing and review.
