Chocolate Floral Cake with Spiced Orange Ganache
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Recipe Intro From rachellaurice
This naturally sweetened chocolate cake gets its earthy, floral flavor from chestnut flour, dates, and orange zest. It’s simple to blend, bakes up moist and tender, and finishes with a gently spiced chocolate ganache that feels a little special without being fussy.
- Recipe Card
Recipe Card
ingredients
Wet Ingredients (to blend)
- 8 soft dates, pitted
- 3 large eggs
- 1/4 cup pumpkin seed oil (or olive oil)
- 1/3 cup milk of choice
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange juice
ingredients
Dry Ingredients (to mix in)
- 1/4 cup cocoa powder
- 2/3 cup chestnut flour
- 1 1/2 teaspoons baking soda
- 1/3 teaspoon ground cinnamon
- 2 teaspoons orange zest
ingredients
Spiced Chocolate Orange Ganache
- 1/3 cup chocolate chips (or chopped dark chocolate)
- 1/4 cup milk of choice
- 1/2 teaspoon orange zest
- Pinch of cinnamon
- Pinch of ground cardamom (optional but lovely)
- Pinch of fine sea salt
Method
Make the Cake:
Step 1
Preheat oven to 350°F. Grease or line a loaf pan or small cake tin.
Step 2
In a blender, combine the dates, eggs, oil, milk, vanilla, and orange juice. Blend until smooth.
Step 3
Pour the mixture into a mixing bowl and stir in the cocoa powder, chestnut flour, baking soda, cinnamon, and orange zest until fully combined.
Step 4
Transfer batter to the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Ganache:
Step 1
In a small saucepan or microwave-safe bowl, gently heat the chocolate and milk until melted, stirring until smooth.
Step 2
Stir in the orange zest, cinnamon, cardamom (if using), and sea salt.
Step 3
Let cool slightly until thickened but still spreadable, then spoon or spread over the cooled cake.