Chocolate Cake with Ganache Frosting + Video

What is it like?

- Super chocolaty

- Perfectly balanced with a hint of fruity cranberries

- Classy frosting which takes less than 5 minutes to make!

Note: The recipe below is for one layer of cake. If your’e feeling ambitious, you could slice the cake in half and fill it with ganache or jam (example above). Or, if you have made this style of cake before and have a very tall cake pan, you could bake two layers and then stack them. However, I recommend starting simple — You will be amazed to have made such a classy, homemade cake!

Recipe

This cake is moist and light. It’s bursting with chocolate flavor which is balanced by the fruitiness of the cranberries. In my book, it’s good for just about any occasion. And the frosting, with its classy look, could not be simpler.

Makes one 9-inch round cake or one 8 x 8 inch cake. This recipe can be used to make cupcakes or whoopee pies.

Dry
dry 1 cup flour mix, 130g
1/4 cup plus 2 tbsp cocoa powder, 32g (see note)
1 tsp baking soda
2 1/2 tsp psyllium husk powder or 1 1/2 tsp xanthan gum
1/4 tsp sea salt

Wet
scant 3/4 cup sunflower oil or olive oil, 157g
1 cup plus 2 tbsp sugar, 263g
2 large eggs, 107g
1 1/4 cups cranberries, 125g
1/2 cup minus 1 tbsp water, 100g
2 tsp vanilla extract

Ganache Frosting:
510g / 17.9oz / 2 3/4 cups semisweet chocolate pieces or chocolate chips
510g / 17.9oz cream OR for dairy free: 370g / 13 oz coconut milk (see note)

Directions:

1. Preheat the oven to 350F / 175C. Grease a 9-inch (23 cm) cake tin with oil (one that is at least 2 inches or 5 cm tall). Use a cake tin with removable sides. If you do not have one, you can just use a regular cake pan, but you will need to serve the cake from that dish since it will not be easy to remove.

2. Add the fresh (or frozen and thawed) cranberries to your food processor and pulse (or chop by hand) until they are roughly chopped and the size of the pieces vary (see video). Do not puree. If all of the cranberries are too small, the flavor will not come through in the cake. Set aside.

3. In a medium sized bowl whisk together the dry ingredients. Sift your baking soda and cocoa if there are any lumps.

4. In a large bowl whisk together the wet ingredients, adding the cranberries last.

5. Add one third of the flour mixture to the wet mixture. Give it a couple of folds with a spatula before adding half of the remaining flour. Give the batter a few more turns before adding the remaining flour. Stir just until the flour is incorporated. Do not worry if there are a few lumps.

6. Pour the batter into the cake tin and bake for about 30 minutes or just until a knife inserted into the middle of the cake comes out with a few crumbs attached. Allow to cool completely in the tin.

7. Once the cake is cool, make the ganache. Combine the chocolate pieces and coconut cream. Warm in a pan over low heat (stirring continuously) or in 30-second increments in the microwave, stirring thoroughly between heating. Heat just until the mixture is completely melted and smooth, and until it is fairly warm to the touch (see note).

8. Pour about two thirds of the mixture over the cake, reserving the rest for another use (see note). Allow the cake to set for a couple of hours before serving.

Optional:  Serve with whipped cream or whipped coconut cream. 

Notes:

• Dairy free: This cake is excellent dairy free. Surprisingly you cannot taste the coconut in the chocolate ganache. I used Thai Kitchen coconut milk, which worked well.

• Heating ganache: If your ganache isn’t warm enough it will not spread very well over the cake. In this recipe's video demonstration the ganache had actually cooled a little too much, leaving a few ripples on top of the cake (since the chocolate was so thick from being slightly cooled). So, if you want a very smooth top, you need to have a runnier/warmer ganache heated to 90F to 110F (32C to 38C). Also, be very gentle when you stir and pour the ganache so as not to incorporate air bubbles.

• Extra ganache: It is good to have extra ganache for two reasons. First, it is excellent with ice cream, made into chocolate milk, formed into truffles, or just enjoyed as-is. Secondly, if you are making this cake a day or two ahead (it is a great make-ahead cake because it stays moist) you can add an extra thin layer of ganache on top if needed. For instance, the first time I made this cake I stored it in the fridge. While this is not recommended since cold and ganache do not generally mix, I did it anyway. Despite, careful storing, some condensation formed on the top of the cake making the ganache look splotchy. So I just melted some of the leftover ganache (also stored in the fridge) and spread a thin layer over the top. It gave the cake a fresh shine, and because the ganache was a thin layer, it set within an hour.

7-Ingredient Coconut Lime Cheesecake

What is it like?

- Gentle Lime Flavor

- Cool & Refreshing

Recipe

About 6 servings, prep 20 minutes, cool time: 2 hours

Crust, Optional (You can make a beautiful cheesecake without a crust)
10 small pitted dates, 60g, diced
1/2 cup walnuts or pecans

Filling
1 lb cream cheese,
1/4 cup coconut cream, 70g
1/2 cup sugar, 100g
3 eggs
1 1/2 tbsp lime juice, plus the zest of one lime
optional: 1/2 tsp coconut extract

Directions:

1. Preheat your oven to 325F/165C.

2. Cheesecakes without crusts are still delicious, especially paired with your favorite in-season, ripe fruit. However, if you’d like to make the crust, dice the dates and add them to the food processor. Blend until a past forms. Next add the walnuts or pecans and pulse until some of the nuts are ground and some are small pieces (the small pieces add a nice crunch). You should be able to squeeze the mixture and it will feel like a dough. If needed, you can add more date pieces.

3. To make the filling, use a whisk or handheld mixer and whip the cream cheese on low until it is homogenous, being careful not to over mix. Add the coconut cream and sugar and whip until combined. Mix in the eggs one at a time. Stir in the rest of the ingredients.

4. Optional water bath: usually cheesecake is baked in a water bath so that you end up with gentler cooking to produce a creamier, more consistent texture. However, this is not absolutely necessary. If you’d like to use a water bath boil 1.5 quarts of water. Place your cheesecake in a larger pyrex or pan with sides that are tall, ideally 2 in / 5 cm high. Pour enough boiling water into the empty pan so that the water is about .75 inch / 2 cm high.

5. Put the cheesecake into the oven (with the water bath) and bake until the top turns a rich golden color. The middle will still be pale. This cheesecake will bake past the point that you would bake a dairy cheesecake.

6. Allow the cheesecake to cool. Then place it in the fridge until it is cold, at least two hours. Serve cold with fresh fruit or whipped coconut cream.
   

Peanut Butter Milkshake (vegan)

What is it like?

- Thick & Peanut Butter-y

- Cool & Refreshing

Recipe

I love this recipe. It isn’t too sweet, and since it’s vegan and it doesn’t call for ice cream, it is kind of like a thick refreshing nog.

About 6 servings, prep 7 minutes, cool time: 2 hours

3 tbsp peanut butter, 58g
1/4 cup sugar, 50g (or too taste)
9.5 oz oz coconut milk (runny part), 270g
12 oz silk tofu, 225g

Optional: 1 tsp vanilla, dash of salt


Directions:

1. Heat the coconut milk and tofu in the microwave until warm. Then add all of the ingredients to the blender and blend for about one minute.

2. Pour the mixture into an airtight container and store in the fridge. It can be served once it is cold. It will keep for 3 days in the fridge.
   

3-Ingredient Chocolate Pudding

What is it like?

- Silky smooth

- Rich & Chocolaty

Recipe

This recipe is super simple and incredibly delicious. It’s the perfect dish to prepare when you don’t have time to cook/bake or when it’s too hot to turn the oven on.

About 6 servings, prep 5 minutes, set time: 2 hours

12 oz chocolate chips, 340g (be sure to use vegan chocolate if you are vegan)
1 cup coconut milk, 228g (see note)
15 oz silk tofu, 425g
1/8 tsp salt, optional

Smaller recipe, serves 2:
3 oz or 1/2 cup chocolate chips, 85g
1/4 cup coconut milk, 57g
4 oz silk tofu, 113g
Dash of salt, or to taste


Directions:

1. Place the chocolate chips in a large bowl. Pour the coconut milk over the chocolate chips.

2. Microwave for one minute. Stir the chocolate mixture. Microwave for another 30-seconds and stir afterward. Repeat if the chocolate is not melted.

3. Put the milk tofu in a microwave safe bowl and microwave until warm, for about one minute. Blend the silk tofu in blender for 30 seconds. Then pour it into the chocolate mixture and whisk until the mixture is completely smooth. Put plastic wrap or a reusable waxed cloth over the bowl and refrigerate until the pudding is cold. If you need the pudding to firm up within an hour or two, pour it into individual serving dishes.

This pudding keeps in the fridge for three days. It is delicious as is or with fresh berries.

Note:
This pudding ends up tasting very creamy and rich with the lower fat part of the coconut milk. I pour out the runny part of the coconut milk and then reserve the harder cream that is on top for another use, like whipped coconut cream.

I also prefer to use to Thai Kitchen coconut milk. Coconut milk varies a lot across brands and at this point in time, I think it’s a decent product.

You can also use any kind of chocolate that you like. Just keep in mind that the type of chocolate will change the flavor and consistency some. I first tested this recipe with Trader Joe’s gluten free chocolate chips and it was excellent, but for a higher quality chocolate you may want to choose a different brand.

Chocolate Coconut Walnut Bread (Not too sweet)

What is it like?

- Wholesome & not too sweet

- Packed with goodies

- Filled with nutrient-dense amaranth flour

Recipe

At the time of writing this, this recipe is my favorite quick bread (or muffin). It calls for amaranth which has a deliciously nutty flavor and I find that the more I bake with it, the more I develop a taste for it. Amaranth is especially good when paired with walnuts and chocolate.

1 loaf, 12 muffins (6 large muffins)

Wet
1/4 cup (44g) olive oil
2 medium eggs, room temperature
1/2 cup (100g) apple sauce OR coconut milk
1/2 cup warm water, 100g
Scant 2/3 cup blueberries, 60g, frozen or fresh

Dry
1 cup gf flour mix, 128g
2/3 cup amaranth flour, 65g
2 tbsp sugar, 28g
1 1/2 tsp baking powder, 8g
1/8 tsp each: cloves and allspice
1/2 tsp salt, 3g

Additions (optional)
1/3 cup unsweetened coconut flakes, 26g
1/3 cup walnut pieces, 30g
Scant 1/3 cup raisins, 45g
1/3 cup chocolate chips (any kind), 50g

Directions:

1. Preheat oven o 350F/180C.

2. Grease an 8 1/2 x 4 1/2 bread pan or place 12 muffin liners in a muffin tin.

3. Whisk together the wet ingredients in a large bowl.

4. In a medium bowl, whisk together the dry ingredients.

5. Measure the chocolate chips, coconut flakes, walnuts, and raisins and set aside.

6. Add the dry ingredients to the wet ingredients and mix just until there are just a couple streaks of flour in the batter. Then add the chocolate chips, coconut, walnuts and raisins and mix just until the chunks are mixed in.

7. Pour into the greased bread pan or muffin tin and bake for about 20 minutes or until a toothpick comes out clean. For best results, allow the bread to cool for 30-60 minutes before slicing. Store the loaf in the fridge and before eating briefly heat up a slice or muffin in the toaster or microwave. Enjoy!