The holidays are here, and no matter what or how you decide to celebrate, almost no one can resist chocolate. Surprise your loved ones with this gluten-free, nut-free, sugar-free, and lactose-free double chocolate cake. It’s made out of different types of chocolate (cocoa butter, cocoa powder, and chocolate itself), coconut (in a form of milk, cream, and oil), and eggs. It works well for keto and low carb diets and anyone who LOVES chocolate!
Note: The cake consists of 2 layers; I recommend to cook one layer of the cake at the time.
For a 2-layer cake you will need to double the amount of ingredients below.
To prepare 1 cake (1 layer):
- 225 grams of 100% organic dark chocolate
- 113 grams of organic cocoa butter
- 6 cage free organic eggs, separated
- 80 grams of monkfruit sweetener (plus an extra 2 teaspoons to sweeten the melted chocolate)
- ¼ teaspoon of Himalayan salt
- 2 teaspoons of organic vanilla extract
- 30 grams of organic cacao powder
- organic stevia
- 1 can of organic coconut cream (refrigerated overnight)
- 1 cup (175 grams) of organic dark chocolate or chocolate chips (I use 100% unsweetened and then sweeten it with stevia while melting)
- ½ cup of full fat coconut milk
- 2 teaspoons monkfruit sweetener
- organic stevia
- Preheat the oven to 180 degrees C (355 degrees F).
- Line the bottom and the sides of an 18cm (7 inch) springform pan or a baking ring with baking paper (in order to make the baking paper stick to the sides of the ring you can grease the sides of the form with coconut oil).
- In a double boiler (or a heat-safe bowl over a pot of boiling water) melt cocoa butter.
- Add chocolate to the melted cocoa butter, let it melt, stirring occasionally.
- Add 2 teaspoons of monkfruit sweetener and stevia to the melted chocolate, try and adjust to your taste.
- In a large bowl mix egg yolks, monkfruit sweetener, salt, and vanilla.
- Whisk the egg yolk mixture for 1 minute and set aside.
- In another large bowl beat the egg whites to stiff peaks.
- Slowly pour melted chocolate into the egg yolk mixture constantly stirring until you reach a smooth well combined consistency.
- Fold in ¼ of egg whites to chocolate batter to loosen it up.
- Gently fold in cocoa powder.
- Add the rest of the egg whites, ¼ at a time, being careful not to lose too much of the air trapped in the whipped egg whites.
- The final chocolate cake batter will have the texture of a chocolate mousse.
- Transfer the batter into the prepared springform pan or baking ring and smooth out the top.
- Bake for 30-35 minutes.
- While the first layer of the cake is getting ready, make the second layer, by repeating the steps above.
- Once the second layer is in the oven, prepare the filling and ganache.
- Remove coconut cream can from the fridge, open and scoop hardened coconut cream into a mixing bowl, leaving any clear liquid behind.
- Whip with a mixer until stiff peaks form.
- In a double boiler (or a heat-safe bowl over a pot of boiling water) combine chocolate and coconut milk.
- Stir it often until chocolate is melted and mixture is smooth.
- Add monkfruit sweetener and stevia, try and adjust to your taste.
- Once ganache is ready remove it from the heat (preventing overheating).
- Once the cakes are ready, let them cool down and carefully remove the sides and bottom of the springform pan.
- Transfer the first layer to a platter and spread the coconut whipped cream over it.
- Carefully put the second cake on top.
- Pour ganache over the top, using pastry knife or spatula spread it over the top and sides of the cake.
- Decorate with coconut flakes, shredded chocolate, and berries.
- Coconut and red velvet chocolate truffles will add a special touch to the cake decoration, check the recipe on our website.
- Best if served the same day.
If you are not looking for a low carb or keto option of this cake, you can use maple sugar instead of monkfruit sweetener and 75-85% dark chocolate instead of 100% dark chocolate (in that case you will not need to add stevia and monkfruit while melting the chocolate).
Enjoy the Holidays!