It’s my belief (and correct me if I’m wrong) that a really good slice of chocolate cake with a tall glass of milk on the side can solve a lot of problems. Moist, dark chocolate cake with creamy almond frosting and toasted coconut? Even better.
Since going grain-free, I’ve been dabbling in the world of flourless baking. Not being a fan of coconut and almond flours, I’ve found that my absolute favorite desserts are, indeed, the ones made without flour. And yes, this tall, moist chocolate cake you see here is entirely flourless. And, no, it’s not fudgy. It’s not a brownie. It’s cake.
The frosting has just a touch of almond extract, so it’s not too overpowering. And the toasted coconut gives each bite of cake a nice crunch. It’s everything you expect from chocolate cake. You know, without the flour…
Flourless Chocolate Cake with Almond Frosting & Toasted Coconut
For the chocolate cake:
- 1 stick unsalted butter, cubed
- 1/2 cup dark chocolate chips
- 1 cup sugar
- 3 eggs, lightly beaten
- 1/2 cup cocoa powder
Preheat the oven to 375°, and heavily grease two 6-inch cake pans. In a large microwave-safe bowl, melt the butter and chocolate chips in 30 second increments, stirring after every 30 seconds, until the butter and chocolate have melted. Whisk until smooth. Set aside to cool for 5-10 minutes.
Add the sugar and eggs to the melted chocolate, and whisk until smooth. Whisk in the cocoa powder until combined.
Divide the cake batter equally between the two greased cake pans, and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 minutes. Let the cakes cool in the pans for 15-20 minutes, then turn the cakes on to a cooling rack to cool completely. Once the cakes have cooled, refrigerate for at least 1 hour before frosting.
For the almond frosting:
- 1 stick unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1/2 teaspoon almond extract
- 3 cups powdered sugar
- 1 cup toasted coconut*
To make the frosting, in the bowl of a standing mixer, beat together the butter and cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add in the almond extract, and beat until combined.
Reduce the speed to low, and add the powdered sugar, a half a cup at a time. Once all the powdered sugar has been added, turn the mixer to medium high, and beat for an additional 1-2 minutes, until the frosting is light and fluffy.
To assemble the cake, place one of the cake layers on a cake stand or plate, and top with 1 cup of the frosting. Use an offset spatula to spread the frosting on top of the bottom cake layer. Place the other cake layer on top of the frosted bottom layer, and use the offset spatula to frost the top and sides of the cake. Garnish the frosting with the toasted coconut flakes. Refrigerate the cake for at least 2 hours before enjoying.
*To make your own toasted coconut, spread 1 cup sweetened coconut flakes in a single layer on a greased baking sheet. Broil on low until golden brown, stirring occasionally, for about 4-5 minutes.
Original recipe by La Casa de Sweets