Chocolate Coconut Cake (Eggless)

My son wanted chocolate cake for his birthday. Initially I was thinking of Nutella cake. But he preferred to have chocolate cake. My husband is not a big fan of chocolate cake. He eats only certain chocolate like bounty and Kit Kat. I also love the combo of Coconut and chocolate. It is really indulgent.  It is made in heaven. I wanted less sweeter version so the Ganache I did without sugar. It really tasted rich. If you are big fan of dark chocolate you will fall in love with this. You can have this cake with your favourite scoop of ice cream
I have adopted this cake from mycookingquest 
Ingredients:

Cake or all purpose flour - 350g
Unsweetened cocoa powder - 40g
Semisweet cooking chocolate-30g
Coconut milk - 300 ml
Warm water - 125 ml
Castor sugar - 200g
Oil - 150 ml
Vanilla extract - 1 teaspoon
Baking powder - 1 teaspoon
Salt - a pinch

For the ganache

Water - 250 ml
Cornstarch - 1 tablespoon
Cooking Chocolate - 170g Chopped finely
200 gms cooking chocolate, chopped. Use dairy free for vegan version.

For garnish

icing sugar or cocoa powder or desiccated coconut or grated white chocolate, optional ( I have used grated white chocolate)

Method:

Cake
Grease the baking tin with oil / butter and keep it aside
Preheat oven to 180 deg Celsius.
Melt the chocolate over a double boil. Cool it down. 
Sift together, flour, cocoa powder, salt, baking powder. Keep it aside
Mix in coconut milk and warm water together and allow the mixture to cool down. 
Add oil, sugar mix well. Add Vanilla extract, melted chocolate, coconut milk and mix well till it is smooth and all mixed well. Add in flour in two batches and mix well. Mix till the batter is smooth.
Pour this into greased baking tin and bake it for 30-35 mins or till when you insert toothpick in the middle of the cake comes out clean
Let it cool down completely

Ganache
Mix cornstarch with 2-3 tbsp water to form a paste and add it to the rest of the water. Heat the water and keep stirring frequently until the mixture starts to thicken and coats the back of a spoon. It took about 3 mins for me.
Now add the chopped chocolate, switch off heat and stir continuously until all the chocolate has melted. You should now have a smooth ganache ready. Allow to cool down slightly.

Arrangement of the cake

Invert the cake tin carefully. Using a large sharp knife, cut the cake in half horizontally. If the cake is hot it will break. Make sure you cut when it is completely cooled down
Take 3-4 tbsp of ganache and slightly spread it on one of the cake layers. Place the second layer on top of the ganache layer, such that the ganache is sandwiched between the cake.
Pour the remaining ganache on the top and slightly spread it to distribute it evenly. Leave it for a few minutes and cut the cake into bars. Dust with powdered sugar or cocoa powder.

 Enjoy it










TAG