Crazy chocolate cake

Step 1

Preheat oven to 180°C (350°F). Lightly grease a 9-inch x 9-inch square cake pan with oil. Glass or ceramic pan work the best.

Step 2

Directly in the cake pan (no bowl needed for this recipe), add the flour, sugar, unsweetened cocoa powder, salt, and baking soda. Whisk to combine.

Step 3

Make 2 wells in the dry ingredients and add the vinegar in one of the wells and the oil in the other well.

Step 4

Pour the water, at room temperature, over the ingredients and whisk to form a batter with no lump. Careful, don't use boiling water or the cake will be very chewy. Very cold water may create lumps, especially with gluten-free all-purpose flour.

Step 5

Bake for 25-30 minutes or until a pick inserted in the center of the cake comes out clean.

Step 6

Cooldown to room temperature before frosting. If you used a glass/ceramic pan, cool the cake in the pan, no need to unmold it. Otherwise, unmold after 10 minutes and cool down on a rack.

Step 7

Meanwhile, prepare the chocolate ganache

Step 8

Combine the melted chocolate with coconut cream

Step 9

Heat the coconut milk or cream in a small pan (you can also use your microwave), then pour over the dark chocolate chips and stir until the chocolate in the ganache is smooth and shiny.

Step 10

Spread all over the cake before serving