• Preheat oven to 170°C (340°F).
• Grease a 9-inch round cake pan with coconut oil or butter. Set aside.
• In a medium-size mixing bowl, whisk together the coconut flour, baking powder, and unsweetened cocoa powder. Set aside
• In another bowl, beat eggs with a sugar-free crystal sweetener of your choice. It shouldn’t take more than 30 seconds using a manual whisk. Process as if you are making an omelette.
• Pour the liquid mixture onto the coconut flour/cocoa blend.
• Whisk in vanilla and full-fat coconut cream (or heavy cream).
• Stir until fully combined, and a shiny cake batter forms with no lumps.
• Transfer the cake batter to the prepared cake pan.
• Bake for 50 minutes in the center of the oven. You can add a piece of foil on top of the cake after 30 minutes of baking. This prevents the top of the cake from burning and ensures consistent cooking inside the cake, especially if you don’t have a fan-bake mode on your oven.
• Your cake is cooked when a skewer inserted in the middle of the cake comes out clean.
• Cool in the cake pan for 10 minutes, then release the cake onto a cooling rack for at least 1 hour before adding the chocolate ganache on top.

Chocolate ganache

• Meanwhile, prepare the chocolate ganache.
• In a medium saucepan, under medium heat, warm the sugar-free dark chocolate with coconut cream (or heavy cream) until it forms bubbles on the side of the saucepan. Don’t boil the cream and whisk constantly to prevent the chocolate from burning. It will melt as you go creating a glossy chocolate ganache after about 3 minutes.
• Spread the chocolate ganache over the chocolate cake using a piping bag or squeeze sauce bottle. Decorate with unsweetened desiccated coconut if desired (add about 2 tablespoons).

Storage

• Store the cake in an airtight cake box in the fridge for up to 4 days.
• Freeze the cake sliced, in individual ziplock bags, defrost the day before. I recommend freezing without the frosting for better results.