Triple Chocolate Cake with Baileys Ganache

What is better than chocolate? Triple chocolate! What is better than triple chocolate? Guilt-free triple chocolate!! WHAAATT? Yes, you heard it right. There’s chocolate in the cake, chocolate ganache, and strawberries dipped in chocolate. Woohoo! This has to be the healthiest chocolate cake there can ever be (that I know of). It’s gluten free, refined sugar free, contains no butter and yet so good! Are you jumping in excitement already? I know I am. That’s not even the best part though. The best has to, has to be that smooth White Chocolate & Bailey’s Ganache! Oh my god, you absolutely CANNOT resist this. It’s the best frosting everrrr!

Chocolate valentines cake.jpg

I’m not really into Valentine’s Day but I sure do love the dessert shenanigans around it. Such a great excuse to get a little more indulgent in the kitchen, haha! What is more indulgent than chocolate anyway? Keeping it classic, here I have a super moist Chocolate Cake with the BEST white chocolate & Bailey’s ganache dripping all over, topped with loads of strawberries. To make it a little more decadent, I went a notch higher and dipped them in dark chocolate, oh yum! Now that sounds like a party! Let’s talk a little about individual elements.

The cake: This is probably the healthiest chocolate cake ever. It’s packed with tons of goodness and is naturally sweetened. I’ve used coconut flour instead of the regular flour here. Coconut flour is a great alternative as it high in fibre, protein & healthy fats, and at the same time has low sugar and carbs level. Cacao is known to be the highest antioxidant whole foods. It’s naturally sweetened as I’ve used date paste instead of refined sugar. If you haven’t been introduced to the world of date paste up until now, you’ve come to the right place. It’s by far the best alternative there is for sugar and so easy and quick to make. To cut a long story short, you can indulge as much as you like, without the guilt. Yay! 😀

Ganache: No cake will ever be the same after this. I love working with alcohol, particularly Baileys. Now I know white chocolate isn’t exactly ‘healthy’ but I’m sure we can let that go just once. After all, it’s Valentine’s Day! 😛 I can’t even begin to describe how good this is. It’s just one of those ‘finger licking good’ type of things. I would know! Guilty as charged, haha. It doesn’t have a very thick consistency as ganache usually does, but I prefer this consistency here.

Chocolate dipped strawberries: It’s not Valentine’s yet if there are no strawberries involved. Well dipping them in chocolate isn’t really necessary, but then again why wouldn’t you? 😀

Chocolate cake with baileys ganache.jpg

chocolate-cake-with-white-chocolate-ganacheRecipe adaptation: Naked Chocolate Cake by The Healthy Chef

Makes: 1 cake


For the chocolate cake

  • 80 gms coconut flour
  • 80 gms good quality cacao powder
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon powder
  • pinch of sea salt
  • 6 organic eggs
  • 240 gms date paste *
  • 130 gms extra virgin olive oil
  • 120 gms almond milk, or any other nut milk
  • 2 tsp vanilla extract

For the white chocolate & Baileys ganache

  • 130 gms white chocolate, roughly chopped
  • 50 gms coconut cream
  • 50 gms Baileys

For the chocolate coated strawberries

  • strawberries, around 8-10
  • 50 gms dark chocolate, melted



For the chocolate cake

  • Grease two 6″ cake tins with butter and line with baking paper. Keep aside. Preheat oven to 160 C.
  • In a large bowl, whisk together coconut flour, cacao powder, baking powder, cinnamon powder and sea salt.
  • Add in the eggs, date paste, olive oil, almond milk and vanilla extract. Mix until well combined.
  • Pour the batter equally into the prepared cake tins and bake for 35-40 mins or until a wooden skewer inserted comes out clean. It’s best to check at 30 mins since every oven varies. Let it cool completely.

For the white chocolate & Baileys ganache

  • Place the chopped chocolate in a medium bowl. Heat the coconut cream and Baileys in a medium saucepan over low heat until it just begins to boil. Do not boil.
  • Pour over the chopped chocolate and let it stand for 2 minutes before stirring. Stir well until all the chocolate has melted and you have a smooth ganache. Refrigerate for at least 30 mins or until use.

For the chocolate dipped strawberries

  • Dip the strawberries in melted chocolate and place on a wire rack or a plate. Refrigerate for 10 mins or until the chocolate has firmed.


  • Place one of the two cakes on a plate. Generously spread a layer of the ganache. It’s okay if the ganache drips. We want that.
  • Place the other cake inverted on top so as to have a smooth top surface. Spread the remaining ganache, dripping on the sides. Refrigerate for 10 mins.
  • Garnish with the chocolate coated strawberries. Refrigerate until serving!



*- To make date paste (240 gms): Soak 200 gms of pitted and chopped dates in 120 ml boiling water for 5 minutes. Put the dates along with the soaking water into a blender and blend into a smooth paste. Use as required in the recipe.


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