Crunchy crust, full filled, chocolate ganache and coconut cream make this cake the best that I tried in my 19 years as a dessert addict!!!
The base is my favorite, super simple, with only 4 ingredients, based on oats, and very tasty!
The creamy filling, with a consistency of mousse, is suuuuper rich, made with sweet potato and peanut butter, is a no bake filling, so it is quick to make. And finally a layer of creamy ganache and coconut cream to decorate and give a fresh/fruity touch, a true delight.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Double chocolate and coconut cake
With only 9 ingredintes you can make this beautiful and delicious cake!
- 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
- 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
- 100 g dark chocolate at least 80% cacao
- 3 Tbsp coconut cream
Preheat the oven to 200°C
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.
Bake for 15 minutes or until it starts to brown. Allow to cool inside the mold.
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.
Melt the chocolate along with the coconut cream in a bain marie. Pour the ganache on the cake and cool again.
Finish with coconut cream and unmold. Keep in a refrigerator for up to 3 days