Chocolate and Coconut cake
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Chocolate and Coconut cake

Recipe by Balancing NutritionCourse: DessertDifficulty: Medium
Servings

10-12

servings
Prep time

30

minutes
Baking time

30

minutes

A rich and indulgent cake, perfect for birthdays, a weekend treat!
*When working with stevia, it’s difficult to give exact amounts because there are differences in concentration between companies. It’s best to add a little sweetener, taste, and adjust to taste.
**I made the cake in the picture with coconut cream whipped cream. To do this, you need to refrigerate the coconut cream for a few hours so that the fat separates from the liquids. You can also make whipped cream from 38% cream instead or make chocolate ganache
***This cake base can also be made without all the cream. You can add nuts or almonds to the batter and you have a simple and delicious chocolate cake that goes great with a cup of tea or coffee.

Ingredients:

  • For the cake (round form):

  • 1/2 cup coconut flour

  • 1/2 cup cocoa powder

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • A pinch of Himalayan salt

  • 5 eggs

  • 1/4 cup coconut oil

  • 1/2 cup coconut cream

  • 1 teaspoon vanilla extract

  • Stevia

  • Berries for decoration (adds a nice tartness that balances the sweetness)

  • Ingredients for coconut whipped cream:

  • 2 packages coconut cream (refrigerated for a few hours or overnight)

  • Stevia

  • Ingredients for chocolate ganache:

  • 1/2 cup coconut cream or cream

  • 1/4 cup cocoa

  • 1 tablespoon coconut oil

  • Stevia

  • You can add water if you want the cream to be more liquid

Method:

  • Cake:
  • Preheat the oven to 180 degrees
  • Line the base of the pan with baking paper and oil the sides well
  • Put all the dry ingredients in a bowl and mix well.
  • In another bowl, mix all the wet ingredients well, except the stevia.
  • Add the contents of the wet bowl to the dry bowl and mix until we have a uniform mixture. At this stage, gradually add stevia until we reach a sufficiently sweet batter (usually around 30 drops, but it is better to add slowly).
  • Pour the batter into the pan and put in the preheated oven for about 30 minutes or until a toothpick inserted into the cake comes out dry (depending on the oven).
  • When the cake is ready, let it cool completely.
  • When the cake is cold, take a sharp, relatively long knife and cut the cake horizontally in half. The easiest way is to place it on a rotating surface and while rotating the surface, cut it in half.
  • Another option, if you have two molds of the same size, is to divide the batter into two molds and bake for less time.
  • For coconut option:
  • Take the coconut cream out of the refrigirator and remove the fatty top part that has hardened from the into a bowl. (You can save the rest for other purposes)
  • Add a few drops of Stevia and mix well until you get a delicious whipped cream!
  • For ganache option:
  • Place the coconut cream and cocoa in a bowl over a pot of boiling water until they create a uniform and heated texture.
  • Add stevia to taste
  • Add the coconut oil, which will thicken the cream.
  • To assemble the cake:
  • Place the cake base on a beautiful plate
  • Spread about half of the coconut cream mixture or chocolate ganache on the base and sprinkle with berries according to your desire and taste.
  • Gently place the second cake layer and repeat the process.
  • If you have the patience, refrigerate the cake to set a little. If not… enjoy!