Death By Chocolate Cake//
Prep Time: 1 hour
Cooking Time: 3 hours 30 minutes
Ready In: 4 hours 30 minutes
Yield: Two 6-inch cakes, one 8-inch cake*
For the Cake: (see notes)
– 2 cups (184 g) sifted fine grain blanched almond flour
– 2 tablespoons coconut sugar
– 1 teaspoon baking soda
– 1 teaspoon fine-grain sea salt
– ¼ teaspoon ground cinnamon
– 2 cups (14 oz./400 g) semisweet chocolate chips
– ½ cup (237 ml) canned full-fat coconut milk, room temperature
– ½ cup (118 ml) palm shortening, plus more for greasing
– 1 teaspoon vanilla extract
– 4 large eggs For the frosting
– ½ cup (118 ml) canned full-fat coconut milk, room temperature
– 2 heaping cups or 1 bag (340 g) dark chocolate or semisweet chocolate chips
– 1 bag (12 oz./340g) chocolate chips
1. Adjust oven rack to the middle position. Preheat the oven to 350°F (177°C). Line the bottom of the cake pan with parchment paper then grease the entire pan liberally and set aside.
2. In a medium-sized bowl combine your dry ingredients: almond flour, coconut sugar, baking soda, salt, and cinnamon, stir together using a fork until mixed; set aside.
3. Melt the 2 cups of chocolate chips and coconut milk together in the top pan of a double boiler over simmering water. Stir together until smooth and combined. Another method is to place the chocolate chips and coconut milk in a large glass or metal mixing bowl set over a saucepan of simmering water. Stir intermittently, using a rubber spatula, until the chocolate is completely melted and combined with the coconut milk. Remove from the heat and let cool slightly.
4. Using a rubber spatula, stir in the palm shortening. Then stir the vanilla and eggs into the melted chocolate mixture.
5. Gently fold the dry ingredients into the melted chocolate mixture using a rubber spatula or whisk until just combined. Overmixing could cause the middle to sink.
6. Transfer the batter to the cake pan. Bake for 47-50 for an 8½-inch cake and 40-45 minutes for a 6-inch cake or until a toothpick inserted into the center comes out clean. Let cool before assembling and frosting. Repeat for additional layers. While the cakes are cooling prepare the Ganache by melting the chocolate chips and coconut milk in the top pan of a double boiler over simmering water. Stir together until smooth and combined. Another method is to place the chocolate chips and coconut milk in a large glass or metal mixing bowl set over a saucepan of simmering water. Stir intermittently, using a rubber spatula, until the chocolate and coconut milk are completely melted and combined.
7. To assemble: use a serrated knife to cut away any uneven places on the top of the cake. Place the first layer on a cake stand, pipe a dam of chocolate ganache around the edge of the cake to keep the frosting layer from seeping over the edges. Place a large dollop of ganache into the center of the cake and spread it across using a rubber spatula until it reaches the dam edge. Place the second cake layer upside down on top of the first layer. Repeat with additional layers. Spread the remaining ganache frosting over all layers and the sides of the cake. Garnish with chocolate chips if desired. Notes: The cake pictured features four 8-inch cake layers. To make the layers in this cake, prepare one layer at a time. A double batch may be hard to fit in a bowl. To save time, use two identical pans, while one is baking, you can prepare the next one, and rotate them out of the oven. Another method would be to make all the layers of the cake and bake them all at once; however, I advise against this because the liquid in the batter will start to activate the baking soda, and if the cake isn’t baked soon enough the leavening properties will weaken and the cake may not rise properly. The cake pictured uses a double recipe of Ganache between the cake layers and for the frosting. If using a light-colored aluminum pan, you may need to add additional baking time.
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