Name: Dark chocolate and coconut ganache cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: serving
Cuisine: Bake
Ingredients: 75 g coconut flour; 30 g almonds ground; 120 g cocoa powder; 14 g Robertson's baking powder; 250 g muscovado sugar; 800 ml coconut milk; 7 eggs; 200 ml coconut milk; 60 g brown sugar; 120 g cocoa powder; 50 g dark chocolate chopped

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Ingredients (11)

For the cake:

75 g	coconut flour
30 g	almonds — ground
120 g	cocoa powder
14 g	Robertson's baking powder
250 g	muscovado sugar
800 ml	coconut milk
7	eggs

FOR THE GANACHE:

200 ml	coconut milk
60 g	brown sugar
120 g	cocoa powder
50 g	dark chocolate — chopped

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Method:

Preheat oven to 175 °C.

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 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.

Recipe reprinted with permission of The Kate Tin. To see more recipes, please click here.