Let me share a little secret with you – I’d never had ganache until I made this cake. How could someone who’s as obsessed with dessert as I am have skipped the ganache all together? The truth is that there’s a crazy long list of foods I’ve never had – and if you’re reading this I bet the same is true of you. That’s one of the reasons I do this – to share food with the people I love.
Not having ganache until now might’ve been in my best interest. It’s a little dangerous, y’all. It’s rich. It’s creamy. It melts in your mouth. It’s perfect on a spoon straight out of the fridge. If you see a lot of ganache around here, well, it’s because I can’t help myself.
I like my desserts a little on the ‘less sweet’ side. And, when I’m pairing two or more things together I like to have a sweeter component and a less sweet component. The flavors come together in a way that’s so satisfying. Think about it like this – black coffee with dessert. The bitterness of the coffee makes the dessert even more yummy.
The ganache on the cake is more of a bittersweet ganache. Here’s the beauty of this recipe – you can adjust the amount of cocoa powder and coconut sugar to make your ganache taste just how you want. Raw walnuts have a slightly bitter flavor to them, which adds some depth as well.
The cake. You’ve already guessed that it’s on the sweeter side. And it’s so good. I remember when making a really good gluten-free, refined sugar-free cake was a small miracle. How lucky are we that it’s no longer true?
I wanted to give you an indulgent cake recipe that could be put together without much effort. When we have people over for dinner, so much work goes into getting the house ready and the meal itself that making a dessert I can enjoy with my guests can often be last on the list. Not anymore. This cake is easy to make and the ganache comes together in no time flat. If you want, add some berries or vanilla ice cream. Otherwise serve it just as I did and savor every bite.