Chocolate

Dark Chocolate and Coconut Ganache Cake

July 20, 2015
0 Stars
Photo by Katelyn Williams
Author Notes

This gluten and dairy-free cake is deliciously moist, chocolatey and not too sweet. —The Kate Tin

  • Serves 8
Ingredients
  • For the cake
  • 75 grams coconut flour
  • 30 grams ground almonds
  • 120 grams unsweetened cocoa powder
  • 14 grams baking powder
  • 250 grams Muscovado sugar
  • 7 large eggs
  • For the ganache
  • 200 milliliters unsweetened tinned coconut milk
  • 60 grams light brown sugar
  • 12 grams unsweetened cocoa powder
  • Coconut shavings, to garnish
In This Recipe
Directions
  1. Preheat the oven to 175 degrees Celcius. Grease and line 2 x 15 cm cake tins. Mix together the coconut milk and eggs and add to the dry ingredients.
  2. Combine the flour, almonds, cocoa, baking powder and sugar.Whisk well to combine then pour into the prepared cake tins. Bake in the preheated oven for 45-50 minutes or until a skewer inserted comes out clean.
  3. Remove from the heat and add the chocolate. Stir until smooth then allow to cool. Assemble the cake by sandwiching with the ganache then topping with remaining ganache. Sprinkle with the coconut shavings to decorate.

See what other Food52ers are saying.

  • knelia_
    knelia_
  • Marie Czarnecki
    Marie Czarnecki
  • Lyn
    Lyn

3 Reviews

knelia_ June 4, 2017
Hey there, I crawled the internet for the complete recipe in case anyone wants it in the future:

Dark Chocolate Coconut Ganache Cake
Serves 6-8

For the cake:
75g coconut flour
30g ground almonds
120g cocoa powder
14g baking powder
250g muscovado sugar
800ml tinned coconut milk
7 large eggs

For the ganache:
200ml tinned coconut milk
60g brown sugar
120g cocoa powder
50g dark chocolate, chopped
Coconut shavings, toasted, to garnish

Combine the flour, almonds, cocoa, baking powder and sugar. Mix together the coconut milk and eggs and add to the dry ingredients. Whisk well to combine then pour into a 2 greased and lined 15cm cake tins. Bake in a preheated oven at 175C for 45-50 minutes or until a skewer inserted comes out clean. For the frosting, combine the coconut milk, sugar and cocoa powder in a saucepan and stir over a low heat until the sugar is dissolved. Bring to the boil, stirring constantly. Remove from the heat and add the chocolate. Stir until smooth then allow to cool. Assemble the cake by sandwiching with the ganache then topping with remaining ganache. Sprinkle with the coconut shavings to decorate.
 
Lyn August 10, 2015
This looks great, but it seems an ingredient and part of the instructions are missing. How much coconut milk is to be added eggs? In step 3, what am I to remove from the heat?
Thanks!
 
Marie C. August 10, 2015
Be nice if you put the measurements not in metric!!!!!!!!!!!!!!!!!!!!!!!!!!