Ingredients:
1/2 cup coconut oil
1/2 cup vegetable oil
1 1/2 cups chopped dairy free chocolate or chocolate chips
6 eggs
1 cup sugar
1/4 cup strong coffee (I've also used brandy)
1 tablespoon vanilla
3/4 cup cocoa powder (I used a mix of dutch process and regular)
1 teaspoon salt
Ganache:
2 cups chopped dairy free chocolate or chocolate chips
3/4 cup coconut milk
Chocolate Curls
Instructions:
Preheat the oven to 350ºF. Grease three to five 8 inch cake pans (depending on how many layers you want) and line with parchment paper.
Melt the oils and chocolate chips in the microwave or on the stove top.
Meanwhile beat together the eggs and sugar for about five minutes at high speed until pale and more than doubled in volume. Add the coffee and vanilla to the eggs and beat until combined. Sift in the cocoa and salt and mix again until combined. Stream in the melted chocolate and oil and beat until combined. Divide into prepared cake pans and bake for about 15-25 minutes or until toothpick comes out with some crumbs attached but no longer wet.
For the ganache, melt together the chocolate and 3/4 cup of coconut milk in the microwave. You'll want to turn the microwave power down to about 30% and stir often or use a double broiler. You can use the ganache just like this, or you can whip it up a bit for some added volume. Place the bowl of melted chocolate in a larger bowl of ice water and whip until it fluffs up a bit. I would serve it with whipped coconut milk, but I never have any. Sadness.
0 commentaires :
Enregistrer un commentaire