Huzzah for Chocolate Cake, and a healthy one at that! You don’t even have to be a master cake baker to bang this one out, it’s really quite simple.
I fancied up my cake with a chocolate ganache and some grated chocolate, but you can opt out of these extras if you like. Mind you, it does look great, and it covers up any cracks that may occur during the bake. I’ve had a few cracks in my time with this recipe (just look below), but it’s really no big deal, unless…Mary Berry is judging your cake, then that would be highly unacceptable!
Piece of cake though…I mean piece of advise! When this cake is in the oven, DO NOT open that oven door until at least 40 minutes into the bake. I don’t care how tempted you are, it will sink and so will your heart after all your beautiful effort.
I used a round 6″cake tin for my cake but a square one will work just fine too.
- ½ cup of almond flour
- ¼ cup of coconut flour
- 2 teaspoons of baking powder
- ½ cup of raw cacao powder/cocoa powder
- 400ml of coconut milk, plus extra for the ganache
- ½ cup of agave/honey (I used agave)
- 4 eggs
- 3 teaspoons of orange extract OR finely grated zest of 1 orange
- 50g of 85% dark chocolate
- 3 tablespoons of coconut milk
- 1 tablespoon of agave/honey
- Preheat the oven to 180°C, and grease all sides of your tin with some coconut oil or butter.
- Sift the almond flour, coconut flour, baking powder and cocao powder into a large mixing bowl, give the ingredients a quick mix to make sure everything is combined.
- Place your coconut milk, eggs, honey/agave and orange extract/zest into a blender, blitz it all up until thoroughly combined (takes 20 seconds).
- Now, slowly pour your wet ingredients into the dry ingredients, mix it up making sure everything is combined.
- Pour the chocolate mix into the greased tin and bake for about 50 minutes, ovens vary so…check it after 40/45 minutes. I find chop sticks or a knitting needle great for checking the bake, if it comes out clean, it’s done.
- When the cake is ready, remove from the oven, and allow it to cool in the tin for about 10 minutes before transferring to a cooling rack.
NOW…FOR THE GANACHE
This is actually a really easy thing to do, so if you have the patience and you’re willing to give an extra few minutes of your time, try this out. It’s a ganache after all, it doesn’t have to look perfect.
You should only start the ganache when the cake has completely cooled.
– Melt the chocolate over a medium heat
– Add the coconut milk and stir for a minute or two
– Then, add the agave or honey, and mix all that lovely stuff together
– Using a spatula or flat knife, start adding your ganache to the cake, it’s so much fun!
To complete this mega chocolaty cake, I grated some extra chocolate on top. I just used a regular plain old grater to do the job and ta-da, you have your mega masterpiece.