Dark Chocolate Coconut Ganache Cake
Serves 6-8
For the cake:
75g coconut flour
30g ground almonds
100g (250ml)Â The Kate Tin Cocoa Powder
14g baking powder
250g muscovado sugar
800ml tinned coconut milk
7 large eggs
For the ganache:
200ml tinned coconut milk
100g brown sugar
100g (250ml) The Kate Tin Cocoa Powder
50g The Kate Tin Dark Baking Chocolate, chopped
Coconut shavings, toasted, to garnish
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 18cm cake tins. Bake in a preheated oven at 175C 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.
Hello Kate,
Can this cake be frozen beforehand and can it be used as a swiss-roll cake? I am gluten and lactose intolerant so I’m quite keen to try it out. I have had a look at your chocolate marshmallow log, but the ganache contains cream. Any other suggestions as to what icing I could use for the chocolate (yule) log?
Many thanks,
Esther
Hi Esther, I think this would work well as a swiss-roll cake, although I haven’t tried it myself. What about making a coconut creme patisserie filling – I think it would work very well! Recipe below:
200ml can coconut milk
35g white sugar
Pinch of salt
½ tsp vanilla extract
20g cornflour
50ml coconut yoghurt
To make the pastry cream, place ¾ of the coconut milk into a saucepan with the sugar, salt and vanilla, and gently bring to the boil.
In a separate bowl, mix the cornflower and the rest of the coconut milk to form a paste then slowly whisk into the hot milk, while stirring continuously. Cook for 4-5 minutes or until thickened. Remove from the heat and transfer to a bowl. Cover the surface with cling wrap to prevent a skin from forming. Once chilled, fold in the coconut yoghurt.
We can’t get coconut flour in my part of the world. Would desiccated coconut work? Or could I make it all ground almonds instead?
Hi Lisa, yes, you can use ground almonds as well!