Flourless Black Cocoa Cake
Makes 1 (9-inch) cake
  • 1⅓ cups (227 grams) 63% cacao chocolate morsels*
  • 1 cup (227 grams) unsalted butter, cubed
  • 6 large eggs (300 grams), room temperature
  • 1½ cups (300 grams) granulated sugar
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup (85 grams) black cocoa powder, sifted
  • White Chocolate Coconut Ganache (recipe follows)
  1. Preheat oven to 325°F (170°C). Line bottom of a 9-inch springform pan with parchment paper. Butter and flour sides of pan.
  2. In the top of a double boiler, place chocolate morsels and butter. Cook over simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat, and let cool for 10 minutes.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, vanilla, and salt at medium-low speed until pale yellow in color, about 2 minutes. Fold in melted chocolate until combined. Fold in black cocoa. Pour batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 1 hour and 5 minutes to 1 hour and 10 minutes. Let cool in pan for 1½ hours. Gently remove sides of pan, and invert cake onto a wire rack. Let cool completely. Drizzle cooled cake with White Chocolate Coconut Ganache.
*We used Guittard Extra Dark Chocolate Baking Chips.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/flourless-black-cocoa-cake/