
Dark Chocolate Coconut Ganache Cake (Gluten-Free)
Dark Chocolate Coconut Ganache Cake
Serves 6-8
For the cake:
75g coconut flour
30g ground almonds
100g (250ml) 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.