black garlic chocolate cake black garlic chocolate cake Israeli Kitchen File this one under "surprising ingredients that make cake 100 times better." (Photo: Sarah F. Berkowitz)

Black garlic chocolate cake with coconut peanut butter cream

A rich decadent chocolate peanut butter cake with a surprisingly savory ingredient.

  • Yield: 1 cake
  • Prep time: 15 minutes
  • Cook time: 50 minutes

Chocolate and peanut butter are a winning combination in any dessert, but in this incredible cake we’ve added a secret ingredient – crushed black garlic. Fermented garlic turns black, and has an earthy, sweet and savory taste that adds just a hint of depth to this fabulous chocolate cake.

So go ahead and invite your foodie friends over for dessert – chances are they’ll never guess what’s in it, but they’ll definitely ask for seconds (ostensibly to help them figure out the secret ingredient). And because you’re not only a fabulous baker, you’re also an awesome friend, you’ll pretend you’re falling for that excuse.

Note: This recipe uses Dagoba Cacao Powder. We encourage you to check out Dagoba's website for more ingredients and recipe ideas.


  • 1 cup Earth Balance spread or coconut oil, melted
  • 1/3 cup Dagoba Cacao Powder
  • 1 cup hot water
  • 1 teaspoon salt (omit if using salted Earth Balance)
  • 2 cups flour
  • 1 3/4 cup sugar
  • 1 1/2 teaspoon baking soda
  • 2 eggs, beaten
  • 5 ounces coconut cream or sour cream
  • 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
  • 1 head black garlic, peeled and mashed
  • Cream topping:

  • 3 cans coconut milk, chilled
  • 1 packet peanut butter powder*
  • 1 packet chocolate peanut butter*
  • 3/4 cup powdered sugar


Preheat oven to 350. Spray two 8” cake pans with non-stick spray and line with parchment paper.

Whisk together dry ingredients.

In a separate bowl, combine hot water and hot cocoa and mix until smooth. Add melted Earth Balance or coconut oil and salt.

Combine liquid and dry ingredients and whisk until smooth. Add eggs and mix until incorporated. Add coconut cream, vanilla paste and mashed garlic and mix very well.

Pour into prepared pans and bake for 25 minutes, or until centers are just set.

Allow to cool for 10-15 minutes, and then transfer cakes to wire rack to cool completely.

Open coconut cans, and carefully skim the thick cream off of the top, taking as little liquid as possible. Whip with electric beaters until smooth and firm. Add peanut butter powder and powdered sugar, and stir gently to incorporate.

Spread cream on generously on one of the cakes. Place the second cake over it, and frost the top.

Drizzle chocolate peanut butter over the top cake layer, and garnish with crushed salted peanuts if desired.

*I used Peanut Butter & Co. brand of powder and chocolate peanut butter spread, available at most major supermarkets, and they worked perfectly.

Related Topics: Baking, Desserts

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