Morbid Meals – Chocolate Coconut Oblivion Cake

EXAMINATION

Death by chocolate seems like a great way to go. My favorite recipe comes from a cookbook called A Taste of Murder. This killer culinary collection was edited by Jo Grossman and Robert Weibezahl and contains recipes written by authors of mystery novels.

Their recipe to undertake Death by Chocolate basically makes a devil’s food cake by a mix, and adds a package of instant chocolate fudge pudding, and a whole bag of chocolate chips, with sour cream instead of milk. This makes a luscious, deep dark chocolate cake to be sure. By now I’m sure you noticed that I never do anything instant when it comes to Morbid Meals. (If you do make their original recipe, consider using the Sanguinaccio Dolce from episode #103 instead of the instant pudding.)

As I’ve mentioned before, I’m on a restricted diet. Their recipe may not kill me, but I would definitely suffer. So this time, instead of presenting a mundane recipe and offering GF suggestions, I decided to create a completely grain-free recipe. You might even prefer this to a wheat cake. The secret? Coconut!

ANALYSIS

Makes: a two-layer cake

For the cake batter

1 cup softened butter
1 2/3 cups coconut sugar (or brown sugar)
10 large eggs
1/2 tsp vanilla extract
2 cups coconut flour (9.75 oz / 275 g)
1 cup unsweetened cocoa powder (or carob powder)
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/3 cups canned coconut milk
Extra butter to grease the pans
Extra cocoa powder to dust the pans

For the ganache

1 cup chocolate chips
1/2 cup canned coconut cream

For the frosting

1/2 cup softened butter
2/3 cup powdered sugar
1/3 cup cocoa powder (or carob powder)

Apparatus

  • Two 9-inch (or 8-inch) layer cake pans
  • Electric mixer or hand mixer/beater
  • Two mixing bowls

Procedure

  1. Pre-heat oven to 350°F. Grease up both layer cake pans with butter and dust with cocoa powder.
  2. In a mixing bowl, combine butter and sugar; cream together for about 2 minutes with an electric mixer on medium speed.
  3. Set the speed to low and add the eggs one at a time.
  4. Add the vanilla extract then beat at high speed for about 3 minutes.
  5. In another mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Now add the milk and mix thoroughly for about 2 minutes.
  6. Add the wet flour mixture to the egg mixture. Beat together at high speed for about 5 minutes.
  7. Split the cake batter into each cake pan.
  8. Bake in the pre-heated oven for 30 to 35 minutes at 350°F.
  9. Remove the cake pans to a cooling rack for at least 10 minutes before removing the cake layers from the pans. Allow the cakes to cool completely before frosting.

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Making the ganache

  1. In a small saucepan, heat the coconut cream over high heat until it begins to simmer, but stop before boiling. Remove from heat.
  2. Add the chocolate chips and let the chocolate melt in the cream, stirring occasionally until incorporated completely. Refrigerate until ready to use.

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Making the frosting

  1. In a mixing bowl, combine butter and sugar; cream together for about 2 minutes with an electric mixer on medium speed.
  2. Add cocoa powder and beat to combine well. Continue to beat the frosting until it forms high peaks. Refrigerate until ready to use.

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Assembling the cake

  1. On a serving platter or cake stand, lay the first layer down.
  2. Spread the ganache on the top of this layer, as thick as you can. If you want a lighter filling, beat with mixer until fluffy before spreading it on.
  3. Lay the second layer cake gently on top. Spread the frosting on the top and sides of the full cake.

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DISSECTION

Since this recipe is made with coconut flour, substitutions are impractical with other flours; even almond meal doesn’t work out quite the same. So if you don’t like coconut or are allergic, grab a box cake and enjoy with my apologies.

As it happens, it is less expensive and quite easy to make your own coconut milk and coconut flour. Just know that if you do decide to make your own coconut flour, you will need to do that a day before you make the cake, as you must dehydrate the coconut for at least 8 hours.

If you are avoiding dairy, you can definitely substitute coconut/palm shortening for the butter in the cake and frosting. Do not use coconut oil; even solidified it becomes oil too quickly and then will not cream properly.

POST-MORTEM

This cake can be made as described as a double layer cake or as a bundt cake, but in that case simply dust it with some powdered sugar then drizzle the ganache on top and skip the frosting.

This cake is moist, tender, and full of rich chocolately goodness to die for. It can be a little gritty, but the ganache and frosting tends to make up for this. Your grain-free / Paleo friends will thank you.

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