Ingredients
Method
Prepare the Cake Batter
- Begin by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This step will ensure that your cake layers don’t stick and will make for easy removal later.
- In a large mixing bowl, combine the all-purpose flour, almond flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until all dry ingredients are evenly mixed, creating a base for the cake’s texture and flavor.
- In a separate bowl, mix the almond milk, melted coconut oil, apple cider vinegar, vanilla extract, and cooled coffee. The coffee intensifies the chocolate flavor, while the apple cider vinegar works with the baking soda to give the cake a nice rise.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake dense. The batter should be smooth but not overly thick.
Bake the Cake
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking. Place the pans in the preheated oven and bake for 25–30 minutes. To check for doneness, insert a toothpick into the center of the cakes — if it comes out clean or with just a few crumbs, the cakes are ready.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely. Cooling the cakes fully is crucial before frosting to prevent the ganache from melting and becoming too runny.
Make the Belgian Chocolate Ganache
- While the cakes cool, prepare the luscious Belgian chocolate ganache. Begin by heating the coconut milk in a small saucepan over medium heat until it just begins to simmer. Remove the saucepan from the heat before the milk starts to boil.
- Immediately add the finely chopped Belgian chocolate to the hot coconut milk, letting it sit for a minute to soften. After a minute, add the maple syrup and vanilla extract. Stir the mixture gently until the chocolate is fully melted and the ganache is smooth and glossy. The syrup adds a touch of sweetness, complementing the deep, dark chocolate.
- Let the ganache cool at room temperature for about 10–15 minutes. It should thicken slightly but still be spreadable. If it thickens too much, warm it slightly over a double boiler until it reaches the desired consistency.
Assemble the Cake
- Place one of the cooled cake layers on a serving plate or cake stand. Generously spread a layer of ganache over the top, smoothing it out to the edges. This layer of ganache acts as the glue that holds the cake together and adds an extra punch of chocolate flavor.
- Carefully place the second cake layer on top of the first. Apply a crumb coat of ganache — this is a thin layer that traps any loose crumbs. After applying the crumb coat, refrigerate the cake for about 15 minutes to set the ganache.
- Once the crumb coat is firm, apply the remaining ganache over the entire cake. Use a spatula or an offset knife to create a smooth finish, or get creative with swirls for a more rustic look.
Decorate and Serve
- For a beautiful presentation, top the cake with fresh berries. Strawberries, raspberries, and blueberries not only add a pop of color but also balance the cake’s richness with a refreshing tartness. A light dusting of cocoa powder enhances the cake’s chocolatey appeal, and some shaved Belgian chocolate on top adds a touch of elegance.
- Before serving, let the cake sit at room temperature for about 10 minutes to allow the ganache to soften slightly. This step ensures each bite is melt-in-your-mouth perfect.