This naked chocolate cake recipe by The Healthy Chef is one of my favourites.
INGREDIENTS
For the cake
1/2 cup unsweetened dark cocoa powder
1/2 cup coconut flour
2 1/2 teaspoons gluten free baking powder
1/2 teaspoon cinnamon
pinch of sea salt
6 organic eggs
1/2 cup raw honey
1/2 cup extra virgin olive oil
1/2 cup coconut milk
1 teaspoon vanilla bean paste (or vanilla essence)
For the ganache
250g good quality dark chocolate chopped (70-85% Lindt is recommended)
250ml coconut cream
pinch of salt
*NOTE The basic ratio for ganache is 1 part dark chocolate to 1 part cream.
INSTRUCTIONS
For the cake
- Preheat oven to 160 degrees celsius.
- Combine the cocoa, baking powder, coconut flour, cinnamon and sea salt into a mixing bowl.
- Add the eggs, honey, vanilla, coconut milk and olive oil.
- Mix well until smooth and combined – a whisk works well for this.
- Pour into a 20cm baking tin lined with baking paper.
- Bake the cake for 55-60 minutes or until cooked through. Test after 45 minutes as oven temperatures often vary.
- Remove from the oven and let cool.
For the Ganache
- Chop the chocolate finely.
- Pour the coconut cream into a pot over a medium heat and simmer until just before boiling- do not boil.
- Remove the pro from the heat.
- Add the chocolate to the coconut cream and add a pinch of salt.
- Stand for 3 minutes without stirring.
- Stir gently until smooth after 2 minutes- you don’t want to overwork the ganache and the mix should look glossy and smooth.
- Cool your ganache at room temperature then spread it over the top of your cake.
- Store ganache at room temperature in a cool place for up to 2 days and covered in the fridge for up to 2 weeks.