Preheat oven to 350 degrees F and grease your cake pan with coconut oil. You can use any 8 inch cake or bundt pan or an 8x4 loaf pan!
In a medium bowl, add all of your dry ingredients and whisk until all is incorporated.
In another bowl, add all of your wet ingredients, except the chocolate and whisk until combined and a little frothy.
Using a spatula, fold dry ingredients into your wet ingredients until all flours are incorporated.
Then fold in your chopped chocolate or chips.
Pour batter into your prepared pan and spread it out evenly with your spatula.
Bake for 30-35 minutes until your tester comes out clean. I cook mine at 32 minutes every time I make it and its perfect, but it always depends on your oven!
Remove from the oven and cool completely before removing and make your ganache while cooling.
In a sauce pan, add your coconut milk and heat until it reaches a very light simmer on low heat.
Add your chocolate and let sit for 5-8 minutes without stirring on low heat.
Once you notice your chocolate getting melty combine with a spatula and remove from heat so it doesn’t curdle.
Pour your ganache over your cake once completely cooled and removed from pan.
Eat while still warm or when ganache hardens, both are delicious!