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Double chocolate and coconut cake
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

With only 9 ingredintes you can make this beautiful and delicious cake!

Course: Dessert
Servings: 6 slices
Author: Gaspar Carreira
Ingredients
Crust
  • 2 1/3 cups instant oatmeal 230g
  • 2 Tbsp natural peanut butter
  • 2/3 cup cold water 150ml
  • 1/3 cup coconut or muscovado sugar 65g
  • pinch sea salt
Filling
  • 3/4 cup mashed sweet potato 170g
  • 3/4 cup natural peanut butter 150g
  • 1/2 cup maple syrup or honey 110g
  • 1/3 cup melted coconut oil 73ml
  • 1/4 cup raw cacao powder 22g
Ganache
  • 100 g dark chocolate at least 80% cacao
  • 3 Tbsp coconut cream
Instructions
Crust
  1. Preheat the oven to 200°C

  2. Put all the ingredients in the food processor and process until get a homogeneous, wet and moldable mixture. Put in a cake mold of 20cm in diameter with parchment paper. Divide the mixture through the base and edges. You can help by wetting your fingers so that the dough does not stick.

  3. Bake for 15 minutes or until it starts to brown. Allow to cool inside the mold.

Filling
  1. Put puree together with the peanut butter and process, once they are integrated add the rest of the ingredients and mix well, or re-process. Pour the filling on the dough, without removing the mold, and let cool.

Ganache
  1. Melt the chocolate along with the coconut cream in a bain marie. Pour the ganache on the cake and cool again.

  2. Finish with coconut cream and unmold. Keep in a refrigerator for up to 3 days