- The normal cake is about three layers if you want this five layers, you should make to double this recipe.
- You cannot cut the layers in half after they have been baked. It’s like trying to cut a cheesecake into layers and is impossible.
- The chocolate curls made from a melted chocolate chips into a brick, let them harden and then used a potato peeler to make curls.
- I only used 1/2 cup of coconut oil and 1/2 cup of vegetable oil but feel free to add some coconut extract too if you want it really coconutty.
1/2 cup coconut oil
1/2 cup vegetable oil
1 1/2 cups chopped dairy free chocolate or chocolate chips
1 cup sugar
1/4 cup strong coffee (I’ve also used brandy)
1 tablespoon vanilla
3/4 cup cocoa powder (I used a mix of dutch process and regular)
1 teaspoon salt
2 cups chopped dairy free chocolate or chocolate chips
3/4 cup coconut milk
- Preheat the oven to 350ºF/180 C. Grease three to five 8 inch/20 cm cake pans (depending on how many layers you want) and line with parchment paper.
- Melt the oils and chocolate chips in the microwave or on the stove top.
- Meanwhile beat together the eggs and sugar for about five minutes at high speed until pale and more than doubled in volume.
- Add the coffee and vanilla to the eggs and beat until combined.
- Sift in the cocoa and salt and mix again until combined.
- Stream in the melted chocolate and oil and beat until combined.
- Divide into prepared cake pans and bake for about 15-25 minutes or until toothpick comes out with some crumbs attached but no longer wet.
For the ganache,
- melt together the chocolate and 3/4 cup of coconut milk in the microwave.
- You’ll want to turn the microwave power down to about 30% and stir often or use a double broiler.
- You can use the ganache just like this, or you can whip it up a bit for some added volume. Place the bowl of melted chocolate in a larger bowl of ice water and whip until it fluffs up a bit.