Chocolate Macroon Cake

OK don't get me wrong this cake was moist, chocolately, but the ganache was definitely not as represented in the original recipe. It did not get creamy and look like frosting. Quite frankly I'm not sure how it would ever look like that given the ingredients.

Chocolate Macaroon Cake (Adapted from Bon Appetit)

1 c coconut oil
1/4 c cocoa powder, plus extra for pan
5 oz ground almonds (almond meal)
8 oz semisweet or bittersweet chocolate, coarsely chopped
1 t kosher salt
1/2 c coconut (I used sweetened)
6 eggs
1/2 c sugar
1/2 c brown sugar
2 t vanilla

Ganache
4 oz semisweet or bittersweet chocolate
1 T agave
pinch Kosher salt
1/2 c unsweetened coconut milk

Line a 10" springform pan with parchment and grease sides. Dust with cocoa powder. Heat chocolate, coconut oil in a small saucepan. Remove from heat and let cool. In a bowl mix together almond meal, cocoa powder, coconut, and salt together; set aside. Beat eggs with whisk attachment until well combined. Add sugar and vanilla; beat at least 2 minutes or until they are pale and thick. Switch to paddle attachment and add chocolate slowly. Stir in almond/coconut mixture. Pour into prepared pan. Bake 350 for 35-45 minutes. Cake might fall slightly in center but a toothpick inserted in center should comes out clean (but might look greasy). Cool for 15-20 minutes on wire rack. Run a thin knife around sides and invert onto rack. Carefully peel away the parchment and let cake cool fully.

Combine chocolate, agave, and salt in a bowl; set aside. Bring the coconut milk to a simmer in a sauce pan. Pour over chocolate mixture. Let sit about 5 minutes until chocolate is melted. Place ganache in mixter and beat until it has lost its sheen and is cool (I beat this for over 10 minutes and I never got soft peaks as indicated in the original recipe). Spread over cake and allow to firm before slicing.

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