Prep time: 20 mins
Cooking time: 25–30 mins
Serves: 10–12 slices
This is the chocolate cake of my dreams - just a rich one-bowl batter and a whipped ganache that is enough to solve all your problems. Pulling it slightly underbaked is the secret to that dense, fudgy crumb and I guarantee it'll stay moist for days!
Cake
Ganache
Cake
1. Preheat oven to 170°C and grease & line 3 round cake tins.
2. Melt the coconut oil and chocolate chips together until smooth.
3. Add the self-raising flour, almond flour, cocoa powder, baking powder, maple syrup, milk, eggs and dissolved coffee to a large bowl. Mix until combined.
4. Pour in the melted chocolate mixture and mix again until you have a smooth batter.
5. Divide the batter evenly between the prepared tins. Bake for 25–30 minutes, rotating halfway through for an even bake.
6. Don't be afraid to slightly undercook the cakes - this is what keeps them fudgy!
7 Remove from the oven and allow the cakes to cool completely.
Ganache
8. Heat the cream over medium-high heat until gently simmering - don't boil!
9. Remove from the heat and add the chocolate. Let it sit for a minute, then stir until completely smooth.
10. Transfer to a bowl, cover and refrigerate until firm to touch & set.
Assemble
11. Once the ganache has set, whip it with an electric mixer on medium speed until light and fluffy.
12. For a taller, more layered cake, carefully cut each cake horizontally into 2 layers - giving you 6 layers in total.
13. Place your first cake layer on a plate and spread over a layer of whipped ganache.
14. Continue layering cake and ganache until all the layers are stacked.
15. Finish with ganache on top and enjoy!
Why does the recipe say to slightly undercook the cake?
A slightly underbaked centre is what gives this cake its dense, fudgy texture rather than a drier, more traditional sponge crumb. A skewer coming out with a few moist crumbs (not wet batter) is exactly what you want.
Can I make this as a two-layer cake instead of six thin layers?
Yes - if you'd rather skip slicing each cake in half, you can stack the three cakes as-is for a taller, simpler three-layer cake with the same amount of ganache between each.
Can I make the ganache ahead of time?
Yes, the ganache can be made a day or two in advance - just keep it covered in the fridge, then let it sit at room temperature for 10-15 minutes before whipping so it's easier to bring together.
