A simple one-bowl chocolate cake that is super decadent but light and moist. Topped with coconut milk ganache and cocoa nibs.
Author:Joy the Baker
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
For the Cake:
1 1/2 cups (210 grams) gluten-free flour blend (I used Bob’s Red Mill)
3/4 cup plus 1 tablespoon (70 grams) unsweetened dutch-processed cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 cup (200 grams) granulated sugar
1/2 cup grape seed or another neutral oil
3/4 cup (168 grams) dairy-free coconut yogurt
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 cup warm coffee (or water if you prefer)
For the Ganache:
1 cup coconut milk or coconut cream
8 ounces dark or semi-sweet chocolate chips
pinch of salt
Place rack in the center or upper third of the oven and preheat oven to 350 degrees F. Grease a 9-inch round cake pan and set aside.
In a medium bowl whisk together flour, cocoa powder, salt, baking powder and soda, and sugar until no lumps remain.
In a liquid measuring cup whisk together oil, yogurt, eggs, and vanilla until well combined. Pour the egg and oil mixture into the dry ingredients and stir to just combine. Add the warm coffee or water and stir until batter is smooth and glossy.
Pour into prepared pan and bake for 30-35 minutes or until a skewer inserted in the center comes out with moist crumbs and not wet batter. Remove from the oven and allow to rest in the pan for 10 minutes before inverting onto a wire rack to cool completely.
While the cake bakes and cools, make the ganache. Heat coconut cream or milk in a measuring cup in the microwave until steaming hot. Place chocolate chips in a medium bowl. Pour the very hot coconut liquid over the chocolate and allow to sit undisturbed for 3 minutes. After a few minutes begin to stir the mixture until the chocolate melts through and the mixture becomes glossy.
Chill the ganache in the refrigerator until it reaches a thick and spreadable frosting. The timing depends on how cold your fridge is. Stir the ganache every 20 or 30 minutes to check the consistency. My ganache took about 1 hour 15 minutes to smooth a thick and spreadable consistency.
Generously spread ganache over the cake (you’ll have some ganache leftover after adding a generous layer to the cake). Sprinkle with cocoa nibs.
Serve cake in slices and store the rest loosely wrapped in plastic wrap in the refrigerator. Cake will last for up to a week in the refrigerator.
This cake can also be made with gluten-full flour and cow’s milk sour cream or greek yogurt.
I’m sorry but I have not tested this recipe without eggs.
The ganache can be made with heavy cream in place of coconut cream or milk.