For the Cake:
- 1 cup chocolate chopped
- ½ cup coconut oil
- ¾ cup coconut sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 3 eggs
- ½ cup cocoa powder
- 1 cup chopped chocolate
- ½ cup non dairy milk
- 1 sprig rosemary
Preheat oven to 375℉.
Place the chocolate and coconut oil together in a small bowl.
Melt in the microwave for 30-second intervals until the chocolate has melted.
Put the melted chocolate mixture into a medium sized bowl. Add in the coconut sugar, salt, vanilla extract and espresso powder.
Mix until well combined.
Add the three eggs in. Beat the eggs lightly and mix until well combined.
Add in the cocoa powder and mix until it’s just combined.
Pour the mixture into a 9″ greased pan and bake for 20 minutes.
Once done baking, let cool for 5-10 minutes. Then flip out onto a baking sheet. Let cool completely.
For the Rosemary Ganache:
While the cake is cooling, place the chopped chocolate in a small bowl.
Put the milk and rosemary sprig in a small saucepan.
Bring to a light simmer.
Remove the rosemary and then pour the heated milk over the chopped chocolate.
Let sit for one minute and then mix until you have a shiny ganache.
Pour the ganache over the entire cake, making sure all sides get covered with ganache.
Let set up and then enjoy!
Difficulty Level: Easy