Dive into this dreamy chocolate cake where rich cocoa meets tropical coconut! This gluten-free creation offers the perfect balance of decadent chocolate and creamy coconut, crowned with a glossy ganache that takes it to heavenly heights. Perfect for special occasions or when you’re craving something extraordinarily delicious!
Prep Time: 20 minutes
Bake Time: 30-35 minutes
Ingredients:
For the Cake:
- ½ cup almond flour.
- ¼ cup almond flour.
- ½ cup (50g) cocoa powder.
- 1 teaspoon baking powder.
- ¼ teaspoon kosher salt.
- ½ cup desiccated or shredded coconut (unsweetened).
- 2 large eggs, room temperature.
- ¾ cup (150g) brown sugar.
- 1 cup (240 ml) coconut cream.
- ¼ cup coconut oil.
- ½ teaspoon pure vanilla extract.
For the Chocolate Ganache:
- 100g dark chocolate, finely chopped.
- ¼ cup coconut cream.
- 1 tablespoon brown sugar.
Instructions:
- Preheat oven to 180°C (350°F). Grease an 20x20 cm pan.
- In a large bowl, sift together flours, cocoa powder, baking powder, and salt.
- Mix in shredded coconut. Set aside.
- In another bowl, whisk eggs, brown sugar, coconut cream, coconut oil, and vanilla.
- Fold wet ingredients into dry ingredients until just combined.
- Pour into prepared pan.
- Bake for 30-35 minutes until a toothpick comes out clean.
For the Ganache:
- Heat coconut cream until just simmering.
- Pour over chopped chocolate and brown sugar.
- Let sit for 2 minutes, then stir until smooth.
- Pour over warm cake.
Or:
- Place both in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each interval, until the mixture becomes smooth and glossy.
Pro Tips:
- Room temperature eggs ensure better mixing.
- Don’t overmix the batter.
- Store in an airtight container for up to 3 days.
