Super Moist Chocolate Cake with Coconut Flour

• porsi: 8 servings
• waktu aktif: 10 minutes
• total waktu: 1 hour 45 minutes

Bahan-bahan

1 recipe vegan chocolate ganache

1 teaspoon coconut oil, for the pan

2 large eggs (about 100 grams out of the shells)

¼ cup + 2 tablespoons (78 g) neutral oil (grapeseed, sunflower, avocado, or mild olive oil)

¾ cup (240 g) maple syrup (preferably dark colored)

½ cup (115 g) full-fat canned coconut milk*

2 tablespoons (30 g) water

2 teaspoons vanilla extract

½ cup (50 g) Dutch-process cocoa powder (such as Rodelle organic)

¼ cup + 3 tablespoons (46 g) Bob’s Red Mill coconut flour

¼ cup (30 g) Bob’s Red Mill tapioca flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon fine sea salt

Petunjuk

Prepare Things

Make the ganache and let it sit at room temperature to thicken while you make the cake (at least 30 minutes and up to 24 hours in advance).

Position a rack in the center of the oven and preheat to 350ºF.

Rub the sides and bottom of an 8-inch round springform pan or cake pan with the coconut oil. (Note that because the top of the baked cake is a little sticky, it’s easier to remove the cake from a springform pan so that it doesn’t have to be inverted.) Line the bottom of the pan with a round of parchment paper cut to fit.

Make the Batter

In a large bowl, combine the eggs and oil. Whisk until smooth and emulsified. Whisk in the maple syrup, then the coconut milk, water, and vanilla.

Place a medium mesh strainer over the bowl (or over a separate bowl if it's easier) and sift in the cocoa powder, coconut flour, and tapioca flour with the baking powder, baking soda, and salt. Whisk the flours into the wet ingredients until very smooth. If there are some lumps in the batter, let it sit for a minute or two, then whisk again. The batter will start out very thin, but it will thicken up as the flours begin to absorb moisture.

Pour the batter into the prepared cake pan and smooth the top.

Bake

Bake the cake until the top is puffed with some cracks, the edges pull away from the sides of the pan, and a toothpick inserted near the center comes out with moist crumbs, 25-35 minutes.

Place the cake on a wire rack and let cool completely.

Finish

Once the cake has cooled, loosen the edges of the cake from the pan using a small, offset spatula. If you used a springform pan, release the sides of the pan. Use a small offset spatula to pry the cake away from the parchment paper and slide the cake onto a serving plate. If you used a solid cake pan, turn the cake out onto a plate and peel away the parchment, then place the cake right side-up on a large plate or serving board. The top will get funky but we’re going to cover it in ganache so no worries!

Make sure the ganache is cool enough to hold a shape; it should mound softly when dropped from a spoon. Swirl or spread the ganache over the cooled cake. If the ganache is softer, it will pour down the sides of the cake. If it’s more thick, it will hold a soft shape when swirled over the top of the cake. Whatever happens is good!

Serve right away, or chill for 20 minutes or so until ready to serve (it’s easier to cut when the ganache has chilled). For the cleanest slices, cut the cake into wedges using a large, sharp chef's knife dipped in hot water and wiped clean between cuts. The cake is best served at room temperature to soften the ganache.

The cake is best within 1-2 days of baking, but leftovers keep beautifully, refrigerated airtight, for up to 5 days. Or freeze leftovers for up to 1 month. Bring to room temperature before enjoying.