Recipe of the Day: Coffee Chocolate cake with chocolate ganache and toasted coconut

Ingredients
Cake
1 1/2 cups flour- sifted
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup sugar- can use Splenda
1/2 teaspoon salt
1 cup strong brewed coffee- warm
1/3 cup light sour cream
1 teaspoon vanilla
1 tablespoon balsamic vinegar
1 teaspoon cinnamon


Chocolate ganache
1/2 cup semi-sweet chocolate chips
1 tablespoon milk


Directions
Pre-heat oven to 400 degrees
Lightly coat four mini loaf pans with Pam spray and put on a cookie sheet- set aside
Whisk flour, cocoa, baking soda, sugar and salt in a large bowl and set aside
In seperate bowl, mix coffee, sour cream, vanilla, and balsamic vinegar 
Whisk wet mixture into dry mixture just until smooth
Pour batter into prepared loaf pans
Cook for 25-30 minutes or until tooth pick comes out clean.
Cool slightly

<before< after

Toasted Coconut

Place 1/2 cup coconut into small pan. Keeping a close eye on the coconut, stir frequently. Coconut will start to steam/ smoke. Coconut goes from toasted to burnt in seconds. Keep an eye on it! Will become very fragrant with toasted. 

< toasted coconut

Chocolate ganache

place chocolate chips and milk in microwave safe bowl. in 5 second increments, stir. Do not do more than 5 seconds at a time or it will burn. 

Drizzle chocolate cake with ganache. sprinkle toasted coconut. Enjoy!