"This is such an amazingly rich and moist cake; it’s fantastic for birthdays or just as an afternoon treat."
Decadent Chocolate Cake
5
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- Recipe Card
Prep time: 20mins
Cook time: 40mins
Serves or Makes: 8
Recipe Card
ingredients
For the chocolate ganache
- 300 gram cocao paste
- 2 tbsp coconut sugar
- 300 milliliter tinned coconut milk, shaken well before opening
ingredients
For the cake
- 350 milliliter almond milk
- 1 1/2 teaspoon apple cider vinegar
- 150 milliliter sunflower oil
- 2 teaspoon vanilla extract or paste
ingredients
Dry Ingredients
- 230 gram self raising flour, sifted
- 85 gram cacao powder, sifted
- 1 teaspoon baking powder, sifted
- 1 teaspoon bicarbonate of soda, sifted
- 260 gram coconut sugar
- 1/4 teaspoon himalayan salt
ingredients
For the decoration
- Fresh raspberries
Method
Step 1
Preheat the oven to 180°c and lightly grease two 20cm sandwich tins with sunflower oil. Line the bases with parchment paper.
For the chocolate ganache
Step 1
Make this first as it needs ample time to firm up before it can be used as a filling and topping. Chop up the cacao paste and place it in a heatproof bowl with the coconut sugar. In a saucepan, heat the coconut milk until just boiling, then pour it over the cacao paste and sugar and stir until all the chocolate has melted.
Step 2
Set the ganache aside for 2 minutes, then stir again until completely smooth. Cover and place in the fridge to cool for a minimum of 2 hours. If it’s too hard when you remove it later on, simply sit it in a bain-marie of warm water.
For the cake
Step 1
Mix the almond milk and vinegar in a large bowl. Add in the oil and vanilla and stir well.
Step 2
In a separate bowl, mix together the flour, cacao powder, baking powder and bicarbonate of soda, then stir in the coconut sugar and salt.
Step 3
By hand or with a paddle attachment on an electric stand mixer, combine the wet ingredients with the dry ingredients until everything is well incorporated and you have a smooth batter.
Step 4
Divide this evenly between the two prepared tins on a baking tray and bake for 30 minutes in the preheated oven, until a toothpick inserted into the centre comes out clean.
Step 5
Leave the cakes to cool in their tins for 10 minutes, then carefully turn them out onto a wire rack to cool completely before decorating.
For the decoration
Step 1
Spread half of the ganache over one of the cakes, then place the other cake on top. Spread the remaining ganache over the top of the cake, and finish with fresh raspberries dotted around the edge. Enjoy.