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!
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
- Preheat oven to 325°F (170°C). Line bottom of a 9-inch springform pan with parchment paper. Butter and flour sides of pan.
- 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.
- 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.
- 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.
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
- Place white chocolate in a small heatproof bowl.
- 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.
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!
This cake was super moist and delicious! I didn’t have any coconut milk on hand, so I made a vanilla white chocolate ganache and it worked great with the cake!