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 glistening ganache that elevates it to heavenly heights. Perfect for special occasions or when you crave something exceptionally 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 shredded or desiccated coconut, unsweetened.
- 2 large eggs, room temperature.
- ¾ cup (150g) brown sugar.
- 1 cup (240ml) 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 8x8-inch pan.
- In a large bowl, sift together flours, cocoa powder, baking powder, and salt.
- Stir in shredded coconut. Set aside.
- In another bowl, whisk together eggs, brown sugar, coconut cream, coconut oil, and vanilla.
- Fold the wet ingredients into the dry until just combined.
- Pour into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
For the ganache:
- Heat coconut cream until it just begins to simmer.
- Pour over the chopped chocolate and brown sugar.
- Let sit for 2 minutes, then whisk until smooth.
- Pour over the warm cake.
Or:
- Place both in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until the mixture is smooth and glossy.
Pro Tips:
- Room temperature eggs allow for better mixing.
- Do not overmix the batter.
- Store in an airtight container for up to 3 days.
