Flourless Black Cocoa Cake

As pure an incarnation of chocolate cake as you can get. Done up with a white chocolate and coconut ganache drizzle, this one-layer cake is simple enough for a weeknight baking project. Don’t miss our feature on black cocoa in the 2018 July/August Issue, here

4.0 from 1 reviews
Flourless Black Cocoa Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 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)
Instructions
  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.
Notes
*We used Guittard Extra Dark Chocolate Baking Chips.

4.0 from 1 reviews
White Chocolate Coconut Ganache
 
Makes 1 cup
Ingredients
  • ½ cup (85 grams) white chocolate morsels
  • ½ cup (120 grams) coconut milk
  • ½ tablespoon (7 grams) unsalted butter
Instructions
  1. Place white chocolate in a small heatproof bowl.
  2. In a microwave-safe bowl, heat coconut milk on high in 15-second intervals, stirring between each, until steaming. Pour hot milk over chocolate. Let stand for 2 to 3 minutes; stir to combine. Add butter, and stir until incorporated. Let cool completely before using, about 3 hours.

 

2 COMMENTS

  1. The cake is excellent. I love the black cocoa flavor. However, the white chocolate coconut ganache never thickened and so I couldn’t use it. I was wondering if I was supposed to have used condensed coconut milk instead of just regular coconut milk. If someone could get back to me on this I would appreciate it.

    • Hey Kaya,

      The glaze does need a good three hours to completely set up. If it’s still having a tough time getting to a thick consistency, you can place it in the fridge to set it up further! We hope this helps. Happy Baking!

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