Coconut Cake with Dark Chocolate Ganache

Every year in november I like to celebrate my blog's anniversary with a cake recipe, this year marks Cinnamon Girl's 7th blogiversary and, even though there's still over a month left to farewell 2018, I must say it's been one crazy-weird-busy year to me. I hope the new year brings some calm, inner peace and more time to myself because I really, really need it (will I ever learn to put myself first, at least once in a while?!).

Anyways, I should be proud that I'm still here (after seven years!) blogging and celebrating with this delicious cake. Because cake cures all problems, fix any shitty day and makes your tummy happy. Actually a slice of this coconut spelt cake with dark chocolate ganache would make my day a whole lot better, but a cup of warm porridge with sautéed apples will suffice. ;-p

The cake was inspired by a recipe from Fran Costigan, from her second cookbook if you wanna check out the original. I filled and frosted it with a classic vegan dark chocolate ganache, it's my go-to chocolaty frosting recipe and goes well with almost everything. I'm already thinking about an even more yummy version...maybe for Christmas or New Year's Eve. Damn, now that I'm thinking about xmas...it's right around the corner my fellow bakers! That means I should be already preparing some holiday recipes for the blog. *insert stressed/worried emoticon here*

Here's to many more years blogging! Thank you all so much for sticking with me all these years! 

Coconut Cake with Dark Chocolate Ganache
(yield: one 17 cm two-layer cake/ 7-inch two layer cake)

Ingredients

- For the cake:
1 cup wholegrain spelt flour, sifted.
1 cup spelt flour.
2 teaspoons baking powder.
2 teaspoons baking soda.
1 teaspoon pure vanilla powder.
1/2 teaspoon pink Himalayan salt.
1/3 cup mild-tasting extra virgin olive oil.
3/4 cup pure maple syrup.
1 cup unsweetened almond milk.
1 tablespoon apple cider vinegar.
1/3 cup unsweetened shredded coconut.
- For the ganache:
1 cup soy cream.
226 g/ 8oz dark chocolate, 70% cacao.
1 tablespoon pure maple syrup.
- Toppings:
Chopped pecan nuts.

Notes:

- This cake is not super sweet, if you have a big sweet tooth you can add up to 1 cup of maple syrup and reduce the almond milk to 3/4 cup.

- It is really important to sift the wholegrain spelt flour to get a smooth batter. Of course you can use all white spelt flour, but I wanted to add some fiber to make this recipe more wholesome.

- For the ganache I recommend using a soy cream with a relatively high fat content, mine had a 18% fat percentage.

Directions

- To make the cake:

Preheat the oven to 175 ºC (around 350 ºF). Lightly grease two 17 cm/7-inch round cake pans with oil and line the bottoms with parchment paper.

In a medium bowl sift together flours, baking powder, baking soda, pure vanilla powder and salt. Stir with a wire whisk until combined.

In a separate medium bowl whisk the wet ingredients: oil, maple syrup, almond milk, and vinegar. Mix well until everything is fully incorporated.

Pour the wet mixture into the dry mixture and stir with the whisk until a smooth batter forms. Finally stir in 1/3 cup of shredded coconut.

Divide the batter evenly between the two cake pans and bake for 30 minutes approximately, or until a fine wooden stick inserted into the center of one the cakes comes out clean.

Let the cakes rest in their pans on a wire rack for 10 minutes, then carefully unmold, peel off the parchment paper and cool completely on the rack, top sides up.

Wrap each layer in plastic wrap and refrigerate overnight, it is very important to cool the cake layers for an easier handling once you have to fill them, frost them, etc.

- To make the ganache:

Place the chocolate in a heatproof bowl and set aside.

Heat the soy cream in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer, quickly remove from the heat and pour it over the chocolate. Whisk the mixture very slowly until all the chocolate melts and a smooth ganache forms. Finally add in the maple syrup and stir until glossy. Let the ganache cool at room temperature for 10 minutes approximately and spread the layer with half of the frosting, place the second layer on top of the frosted cake and spread with remaining chocolate ganache frosting. Sprinkle with chopped pecans, or more shredded coconut.

Chill the cake in the refrigerator until the ganache is set, for 1 to 2 hours, before serving and slicing.

This cake is best served at room temperature, but always store the leftover cake refrigerated.