pageview

Recipes

Moist chocolate cake with coconut ganache

This wonderfully moist chocolate cake comes from Woolworths TASTE magazine’s brand new recipe book, 101 Greatest Recipes, featuring the magazine’s most popular recipes of all time. The coconut milk makes a lighter but delicious ganache.

Serves: 8

Preparation time: 45 minutes

Cooking time: 55 minutes

Ingredients

400g butter
500 g light brown sugar
2t vanilla extract
300g melted dark chocolate
320g cake flour
70g cocoa
2t bicarbonate of soda
2 cups warm coffee
40 g Woolworths chocolate-coated popping candy, to decorate (optional
4 free-range eggs
1 x 400 ml can coconut milk
1 kg roughly chopped dark chocolate
60g melted white chocolate
1 cup cream cheese at room temperature
1 vanilla pod, seeded

Method

1. Preheat the oven to 180°C. Cream the butter and sugar until pale and creamy. Add the eggs and vanilla and mix well. Fold in the chocolate.

2. In a separate bowl, sift together the flour, cocoa and bicarbonate of soda, then fold into the batter. Add the coffee a little at a time while adding the flour.

3. Pour the batter into 4 x 20 cm greased springform baking tins.

4. Bake for 40 minutes, then reduce the temperature to 160°C and bake for a further 15 minutes, or until a skewer inserted comes out with large crumbs attached. Allow to cool before removing from the tins.

5. To make the coconut ganache, heat the coconut milk in a saucepan over a medium heat until it reaches a gentle simmer. Add the chocolate and allow to rest for 1 minute, then stir until all the chocolate has melted and the ganache is smooth.

6. To make the white chocolate cream-cheese filling, mix the chocolate with the cream cheese. Add the vanilla seeds and beat using an electric hand-mixer until combined and thick enough to spread.

7. To assemble the cake, place one of the cakes on a plate and spread with the white chocolate cream-cheese filling. Top with the second cake and spread with the coconut ganache. Cover the sides in ganache too, if you like. Decorate with chocolate-coated popping candy if using.

Suggested wine pairing: Blaauwklippen Zinfandel Noble Late Harvest 2013

101-greatest-recipesExtracted with kind permission from TASTE's 101 Greatest Recipes, published by New Media Publishing. 

Related recipes

4 Comments

  • Helena Hutton
    September 3, 2017

    Hi. The number of eggs required has been left out of the ingredients list. See that on the Woolworths’ taste.co.za website the recipe lists 4 free range eggs.

    Reply
    1. Eat Out
      November 23, 2017

      Thanks so much for pointing it out, Helena! We’ve corrected the recipe – really appreciate your baking help 🙂

  • Helena Hutton
    September 3, 2017

    Another error in this recipe- for the amount of batter you need 4 x 20cm springform tins and not only 2.

    Reply
    1. Eat Out
      January 31, 2018

      Thanks Helena!

Leave a comment

Promoted Restaurants

Eatout

Already have an account? Login