This ever so decadent chocolate cake, will satisfy those cravings. Perfectly blended with anti-oxidant rich raw cacao & organic coconut oil. Created by our resident Chef, Dani Venn.
- 70g raw cacao
- ¾ cup boiling water
- 2 teaspoon vanilla essence
- 2 cups wholemeal plain flour
- 1/2 teaspoon bi-carb soda, sifted
- ½ teaspoon baking powder
- 3 large free-range eggs
- 150g unrefined coconut sugar or raw caster sugar
- 1/3 cup pure maple syrup
- 3/4 cup Melrose EVOO
- ¼ cup Melrose Organic Full Flavoured or Flavour Free Coconut Oil
- 250g dark chocolate, broken into small pieces or use Melts
- ¼ cup Melrose Organic Full Flavoured Coconut Oil
- 1/3 cup Coconut Cream (thick part of canned)
- 200g fresh raspberries, to garnish (optional)
Pre-heat fan-forced oven to 160 degrees.
Prepare 20cm – 22cm wide cake tin by lightly greasing with oil or lining with baking paper.
Place cacao and boiling water into a large heat proof bowl and whisk well to form a smooth chocolate paste, whisk in vanilla extract.
In a separate bowl, place flour, bi-carb soda, baking powder.
In a third bowl, add eggs, coconut sugar, maple syrup and olive oil into a large mixing bowl or bowl of electric stand mixer, whisk well for about 3 minutes or until mixture is light, fluffy and aerated. Preferably use an electric mixer or hand held electric beaters for this step.
Add in chocolate mixture, and beat on low to combine. Then add flour and fold in by hand with a large metal mixing spoon. Once mixture is well combined, pour into pre-prepared tin and bake for approximately 45 minutes, or until the centre of the cake bounces back when touched or a skewer is inserted into the centre of the cake and it comes out almost clean.
When cooked through, remove from oven, allow to cool in pan for about 10 minutes, before removing and allowing to cool on a cake rake completely.
To make your chocolate frosting, gently melt dark chocolate in a heat proof bowl on top of a saucepan half filled with simmering water. Once melted, add coconut oil and stir well. The mixture at this point will be runny. Allow to cool a little and then stir through coconut cream which will thicken the mixture. If the dark chocolate you used has little sugar in it you may want to use some maple syrup to sweeten the frosting. If making this frosting in hot weather, you may need to keep it in the fridge alternatively ice cake when the cake is cool. Top with raspberries to garnish.
Melrose Macadamia Oil would work as a great replacement instead of Olive Oil in this cake.