Description

A moist, deeply chocolatey dairy-free cake made with coconut milk and bloomed cocoa, topped with a silky dark chocolate coconut ganache. It is easy to make in one bowl and suitable for vegans or those avoiding dairy.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 ½ cups (300g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) buttermilk or plain full-fat yogurt
1 cup (240ml) boiling water
1 can (13.5 oz / 400ml) full-fat coconut milk
12 oz (340g) dark chocolate chips
1 teaspoon vanilla extract (for ganache)
Pinch of sea salt (for ganache)

Instructions

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
Add eggs, oil, vanilla, and buttermilk (or yogurt) to the dry ingredients. Whisk until smooth and combined.
Slowly pour in boiling water while whisking gently. The batter will be thin; this is normal.
Divide batter evenly between prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
While cakes cool, heat coconut milk in a small saucepan over medium heat until it just starts to simmer.
Pour hot coconut milk over dark chocolate chips in a heatproof bowl. Let sit for 5 minutes.
Stir gently from the center outwards until smooth and glossy. Stir in vanilla and salt.
Place one cake layer on a serving plate. Spoon half the ganache over the top, letting it drip down the sides.
Place the second layer on top. Pour remaining ganache over the top, letting it cascade down the sides.
Smooth the top with a spatula if desired, or leave rustic.

Notes

Use full-fat canned coconut milk for the ganache; light milk will not set properly. Boiling water is essential to bloom the cocoa powder for deep flavor. Ensure eggs and buttermilk are at room temperature. For a vegan version, substitute eggs with flax eggs and use dairy-free chocolate chips. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 380
Sugar: 32
Sodium: 350
Fat: 22
Saturated Fat: 12
Carbohydrates: 45
Fiber: 3
Protein: 4

Keywords: dairy-free, vegan, chocolate cake, fudge cake, coconut ganache, gluten-free option, easy baking, one-bowl cake