Bruce Bogtrotter would have been a very different shape had he known about this chocolate cake.
Don’t be deceived by this cake. She may be pretty. In a sort of delicious-looking cake kind of a way. You know, if you like that sort of thing (which we most certainly do). But in all likelihood a cake this lovely looking would not have a lot going on between the err ears? Between the berries. But she would look good on a plate. So, you know, you win some, you lose some and we all know you can have it all.
WRONG. This cake does have it all. In what can only be described as a desperately unfair divvying out of cake virtues, this cake got everything. I like to think of her a bit like Jennifer Lawrence. But this cake hasn’t got an oscar…yet.
This cake tastes decadently rich. In fact it’s so rich and delicious, you just know it must be packed full of all sorts of naughty stuff. But it isn’t! It’s gluten free and can also be dairy free. It’s sweetened only with honey which gives it a lovely flavour. It’s made up of a combination of dark chocolate and cacao powder, both of which are nutritious, and are sources of anti-oxidants. And all topped off with beautiful berries and pomegranate, both of which are bursting with goodness.
I made this cake on New Years Eve for a really lovely client of mine and she sent me the nicest message asking for the recipe so I thought I would share it with you lovely lot as well.
Be aware that you need to choose quality chocolate… preferably organic, dark chocolate with 70% or higher cocoa content. Dark chocolates can contain some sugar, but the amounts are usually small and the darker the chocolate, the less sugar it will contain. Woop woop.
The other great thing about this cake is that it’s deliciously rich, so you really will only need a small piece to be perfectly satisfied. I wouldn’t lie to you about this, I never only want a small piece of cake, but honestly with this I challenge you to have more than one piece. In one sitting that is.
It also couldn’t be easier to make this cake, so without further ado.
- 115g dark chocolate - preferably higher than 75% in cocoa content
- 3 eggs
- ½ cup butter / coconut oil / dairy free butter (which is what I use)
- ¼ cup cacoa, unsweetened cocoa
- ¾ cup honey
- Whipped coconut cream/creme fraiche/coconut yoghurt
- mint sprigs.
- Preheat the oven to 190C
- Grease an 8 inch cake pan with coconut oil and then line the base with greaseproof paper
- Now, melt the chocolate and butter. I tend to do this in the microwave as I find it's the easiest and less faff is involved. Melt for 30 second blasts and then give it a stir in between each blast until it's melted and delicious. Or use a bain-marie. Simples.
- Then, once the chocolate mix is melted, add everything else to the bowl and give it a really good mix. Make sure you break the yolks in the egg and stir well. You can of course give the eggs a little whisk before you add them to the mixture..but I'm trying to limit your washing up.
- Simply pour the cake mixture into the prepared tin and pop into the oven
- Bake for 20-25 minutes until the centre looks firm and there isn't too much wobble
- Allow to cool in the tin before attempting to release it. Once cooled use a knife to gently go round the edges and then slip it onto a serving plate.
- Use a spatula to hold the cake up as you gently peel the base and the paper off the bottom. Don't panic too much if you can't get it off - it's perfectly acceptable to serve the cake on the base, just like you have to do with banoffee pie.
I hope you love this cake! Don’t forget to subscribe to MbM so you never miss a post again (shock, horror)! x