| Level: | Easy |
| Total: | 4 hr 10 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- Butter, for greasing the pan
- 2 1/2 cups all-purpose flour, plus more for dusting the pan
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2/3 cup brewed coffee
- 1/2 cup unrefined coconut oil
- 1/3 cup unsweetened cocoa powder
- 4 ounces semisweet chocolate, chopped
- One 14-ounce can coconut milk
- 1 teaspoon vanilla
- 2 large eggs, lightly beaten
- 16 ounces white chocolate, chopped (or white chocolate chips)
- 2 teaspoons cooking-grade matcha
- Candy eyeballs, for decorating
Instructions
- Preheat the oven to 350 degrees F. Generously grease a 10- to 12-cup bundt pan with the butter, then dust it with flour, tapping out any excess.
- Whisk together the flour, sugar, baking soda and salt in a large mixing bowl; set aside.
- Heat the coffee, coconut oil, cocoa powder, semisweet chocolate and 1/3 cup of the coconut milk in a small saucepan over medium heat, stirring frequently, until the chocolate is melted and makes a smooth sauce, 4 to 5 minutes. Fold the chocolate mixture into the flour mixture until smooth and combined. Fold in the vanilla and eggs until smooth.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack set inside a baking sheet to cool completely, 1 to 2 hours.
- Meanwhile, make the ganache: Put the white chocolate in a heatsafe bowl; set aside.
- Sift the matcha into a saucepan and whisk in 1/4 cup of the coconut milk. Keep whisking until no lumps remain. Whisk in the remaining coconut milk. Set over medium heat and cook, stirring often, until the mixture just begins to boil. Pour it over the white chocolate, let it sit for a few seconds, then stir it all together until the chocolate melts. Let the ganache cool slightly, stirring often, until no longer hot to the touch and thickened but still pourable.
- Pour 1 cup of the ganache over the cake and refrigerate until hardened, about 10 minutes. Pour the remaining ganache over the cake and refrigerate until hardened, about 10 minutes. Scrape the ganache at the bottom of the baking sheet back into the bowl and pour it over top once more. Let it harden, about 10 minutes.
- Decorate the cake with candy eyeballs, then slice and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 953 |
| Total Fat | 52 g |
| Saturated Fat | 37 g |
| Carbohydrates | 120 g |
| Dietary Fiber | 3 g |
| Sugar | 85 g |
| Protein | 11 g |
| Cholesterol | 66 mg |
| Sodium | 551 mg |
Reviews
My glaze did not set up. Too much liquid to white chocolate ratio.
We will be making this one again.
MCR I just watched this Halloween episode and the cake looked great but should you be giving young children matcha when it has a high caffeine content.
This cake is delicious, the glaze is the best part. Decorating it with candy eyeballs was so fun!
Dark, dense moist cake and the glaze is amazing.