Date-Sweetened Chocolate Crunch Cake

Date-Sweetened Chocolate Crunch Cake

Share facebook twitter email

This deeply chocolatey cake is topped with a silky date-sweetened ganache and finished with a crispy crunch from The Real Cereal Company's organic corn flakes. It's sweet, it's satisfying, and it's entirely allergen friendly. In short, it's the kind of dessert that leaves you feeling good in all the ways. Actually, it's genius. 

Ingredients

For the cake

  • 1 tsp coconut oil (for the pan)

Wet ingredients

  • 2 large eggs
  • ¼ cup + 2 tbsp neutral oil (grapeseed, sunflower, avocado, or mild olive oil)
  • ¾ cup Just Date syrup
  • ½ cup full-fat canned coconut milk, well stirred
  • 2 tbsp water
  • 2 tsp vanilla extract

Dry ingredients

  • ½ cup cocoa powder
  • ¼ cup + 3 tbsp coconut flour
  • ¼ cup tapioca flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt

For the ganache

  • 1 cup Just Date chocolate chips 
  • 3/4 cups coconut milk
  • 1 tsp vanilla
  • A pinch of salt
  • 1 cup Real Cereal corn flakes (folded into the ganache)

1. Prep

  • Make the ganache using Just Date chocolate chips and let it sit at room temperature to thicken (at least 30 minutes, or up to a day ahead).
  • Preheat oven to 350°F.
  • Grease an 8-inch cake or springform pan with coconut oil and line the bottom with parchment paper.

2. Make the batter

  • In a large bowl, whisk together the eggs and oil until smooth.
  • Add the Just Date syrup, coconut milk, water, and vanilla.
  • Sift in the cocoa powder, coconut flour, tapioca flour, baking powder, baking soda, and salt.
  • Whisk until smooth. The batter will be thin at first, then thicken slightly as it sits.

3. Bake

  • Pour batter into the pan and smooth the top.
  • Bake for 25–35 minutes, until the cake is set and a toothpick comes out with moist crumbs.
  • Let cool completely.

4. Finish

  • Once the cake is cool, remove it from the pan and transfer to a serving plate.
  • Melt the chocolate chips, coconut milk, vanilla and salt over a double broiler to make the ganache.
  • Fold the corn flakes into the ganache for that chocolate crunch.
  • Spread or swirl the ganache over the cake.

5. Serve

Serve right away, or chill briefly to set the ganache for cleaner slices. Best enjoyed at room temperature and eaten right away!

*Recipe adapted from Alana Taylor-Tobin of The Bojon Gourmet's super moist chocolate cake.