This is a cake version of the chocolate-dipped coconut macaroons that are a staple Passover dessert recipe. Any nut will work in place of the almonds. This is part of BA's Best, a collection of our essential recipes.
Ingredients
10 servings
Cake
1
¼
1
8
1
½
6
½
½
2
Ganache and assembly
4
1
½
2
1
1
Preparation
Cake
Step 1
Place a rack in middle of oven and preheat to 350°. Lightly brush a 10"-diameter cake pan with oil. Line the bottom with a round of parchment; brush parchment with oil. Dust sides of pan with cocoa powder; tap out excess. Toast almonds on a rimmed baking sheet until fragrant and slightly darkened, 8–10 minutes. Let cool. Reduce oven temperature to 325°.
Step 2
Meanwhile, heat chocolate and 1 cup oil in a medium heatproof bowl set over a saucepan of barely simmering water (don’t let bowl touch the water), stirring often, until mixture is smooth. Remove from heat.
Step 3
Pulse almonds, salt, and ¼ cup cocoa in food processor until nuts are finely ground. Add shredded coconut and pulse a couple of times to combine.
Step 4
Beat eggs on medium speed in the bowl of a stand mixer fitted with the whisk attachment until no longer streaky, about 20 seconds. Add both sugars and vanilla, increase speed to high, and beat until mixture is pale, thick, and starts to hold the marks of the whisk, about 2 minutes (it should fall off the whisk and immediately sink back into itself). Switch to the paddle attachment and with mixer on low speed, gradually add chocolate mixture. Beat to incorporate, then mix in almond mixture. Fold batter several times with a rubber spatula, making sure to scrape the bottom and sides. Scrape batter into prepared pan; smooth top.
Step 5
Bake cake until firm to the touch and a tester inserted into the center comes out clean but greasy, 35–45 minutes. Transfer pan to a wire rack and let cake cool 15–20 minutes in pan (cake might fall slightly in the center; that’s okay). Run a paring knife or small offset spatula around edges of cake; invert onto rack. Carefully peel away parchment; let cool completely.
Step 6
Do Ahead: Cake can be baked 1 day ahead. Store tightly covered at room temperature until ready to serve.
Ganache and Assembly
Step 7
Preheat oven to 350°. Combine chocolate, 1 Tbsp. agave nectar, and salt in a medium bowl. Bring coconut milk to a simmer in a small saucepan over low; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes.
Step 8
Meanwhile, toss coconut flakes, almonds, sugar, and remaining 1 tsp. agave nectar on a parchment-lined rimmed baking sheet and toast until golden, about 4 minutes. Let almond-coconut mixture cool, then break into smaller clusters.
Step 9
Using an electric mixer on medium speed, beat chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, 6–8 minutes (ganache won’t be quite as thick as frosting but close).
Step 10
Working quickly before ganache starts to set, scrape on top of cake and spread to edges with a small offset spatula or knife. Top with almond-coconut clusters.
Nutrition Per Serving
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Reviews (34)
Back to TopWhy, oh, why, must people attempt this recipe, but substitute, switch around ingredients, etc. and then post it here! If you can’t make it as is, and comment on it, don’t post!
Annette Cook
USA
4/7/2023
This was great. Used a 9" cake pan & baked at 350 for an hour. Tester had chocolate on it, but no crumbs, so figured that was what was meant by "oily". Perfect consistency when cooled. I didn't have enough time for the ganache to firm up the night I intended to serve, so went without. The next day it was fine - still loose but firm enough to spoon & keep shape... may try to whip later. Need practice here, but delicious cake! Love that it is GF, and not as sweet / dense as many flourless chocolate cakes. Nice treat!
jsgoboys
Grapevine, TX
6/6/2021
This is my new favorite chocolate cake! I’ve made it twice and followed the directions exactly. It came out perfect both times and looked just like the photos. I love that the ingredients are what I typically have in my pantry and refrigerator so it is perfect for impromptu entertaining.
Susie
Redding, CT
4/3/2021
Really??? One cup of coconut oil?!?!
Chef Pierre
New Haven, CT
2/8/2021
Huge fan of this cake!!! I've even named it my Chocomoon cake, in honor of the coconut/almond decor on top in the shape of a sliver moon. I first tried this for Passover and it was a huge success - and since have helped celebrate a friend's birthday 2 years in a row with this same beauty & feature it in my little bakery/pizza place. Fantastic recipe & such a great surprise for everyone, especially since it's gluten-free & just sooooo decadent & chocolatey! I agree with the ganache - mine has truly never thickened until I threw it in the fridge quickly after I've glazed the cake, & sometimes I cool it down before glazing - both have been fine. I do recommend running your ganache through a chinois/any sieve just in case. I JUST thought to try to use the cold coconut cream instead instead of warming the coco milk? So I think to try melting the chocolate, cool a bit, & then mix with coco cream - I'll update with what I find! My cakes have also never made this bake time or pretty much any recipe's suggested time, so just turn the oven up & tent the top if you need with some foil, and you'll be fine. I've also had to adjust my bake times/temperature with different pans - I've used 8,9,&10'' rounds & at least 3/4 ovens, including 2 toaster ovens, & I usually just need a bit more heat than what's recommended. I also am a fan of oiling my pans, parchment the whole thing, & a splash more of oil on top of the parchment if I feel like it, & usually never dust cocoa powder/anything. I am curious if anyone has changed the coconut oil in the cake for another type of oil & what happened? Maybe using sunflower/soy oil instead & if the ratios were still the same? I can't say enough to Claire - The Maestro, & Bon Appetit for a dessert truly worth remembering. Muchas gracias y Pura Vida!
Phaedra, Crust.st
Los Angeles & Santa Teresa, Costa Rica
2/4/2021
I made this cake tonight, and it was amazing! I am a little confused by the comments about the bake time, as I left mine in 45 minutes, and think it actually could have baked a little less.
Murielkat
La Plata, MD
1/2/2021
This cake is amazing- definitely worth every step! Mine ended up needing an additional 20 minutes in the oven- so be sure to factor that in. My ganache was also quite loose after the 6 minutes. However, I stick it in the fridge for about 5 minutes and resumed beating, and it was just as described- thick and fluffy with no need for additional coconut oil.
DominicLizama
Guam
6/16/2020
Amazing. I replaced the almonds with pecans. I wish I could post a picture. This made Passover in isolation bearable. This is a new tradition.
reatiepie2857
California
4/10/2020
absolutely delicious. made it for passover. SO chocolatey and exactly what i want out of a flourless choco cake. thank you bon app.
havasprung
Seattle
4/9/2020
As others have noted, this took almost twice as long to bake as directed and the ganache just simply wouldn't thicken, but when all was said and done (I ended up adding 2T coconut oil and letting the ganache sit in the freezer for about 20 minutes and then it spread wonderfully), this cake was INCREDIBLE! So moist and decadent and perfect! I made it for a dinner party and EVERYONE raved. Just know what you're going into and you'll be rewarded in the end.
laurenadorsey
Denver, CO
1/2/2020
Awesome recipe. Make sure to beat those eggs y’all!! Once I poured the chocolate in, the batter really thickened up. And use a ten inch!! This cake rises and she doesn’t mess around, so it’ll top off your nine inch and the sides will burn. I don’t know about the prolonged bake time of other reviews, bc I went even a little over at 45 minutes. I added two tablespoons of coconut oil and an extra teaspoon of syrup to the ganache; after beating it up for a bit and getting nowhere, I put it in the freezer for about five minutes and it set up beautifully after being whipped. Make more of the crispity-crunchities. Very worth.
Anonymous
Saint Augustine, Florida
12/18/2019
After reading all of the comments....doesn’t BA test these recipes before printing???
Anonymous
Denver
12/9/2019
I ran into similar issues as other reviewers with the cake not setting in the allotted time. I had to pull the cake out earlier than it was ready and while it was runny, it was still delicious! I will try making it again this holiday season but will allow more time to bake and for the ganache to set. I think making a day ahead would be the best route for this!
Anonymous
Dallas
10/28/2019
This is a truly great cake. The ganache, though, never set. Looking back at other ganache recipes I’ve made, I reckon gone should add a few ounces of coconut oil.
Robert Brashear
10/11/2019
I loved this recipe, and the resulting cake, ganache, and topping were DELICIOUS. However, it took nearly 2x as long to bake as directed? I baked it the first time in a 9" springform (my largest cake pan) and after about an hour I took it out (tester was coming out as described)...after cooling completely I turned it out and the interior was still molten! So I very quickly made another batch and used two 6" pans instead...hoping it would cut the baking time down and we could still manage to eat the cake after dinner. Unfortunately they took well over an hour to bake fully. Once everything was done and my two tiny cakes were complete they were WONDERFUL. But I'm frustrated at the baking time. Did I over-mix/whip the eggs? Any thoughts on WHY the baking time is so much longer (I have a thermometer in my oven so I know that's correct).
stickyheels
Durham, NC
8/18/2019