Spelt Chocolate Fudge Cake with Coconut, Vanilla, & Chocolate Ganache
Sometimes I feel like making something healthy and delicious, but I don’t want to include quirky, raw, grain free ingredients like hiding veggies in my cake. For example, last week I made zucchini and banana coconut bread, which by the way was fabulous. Though my feelings of confidence to bring something like this along for my less adventurous friends was lacking this time.
I was rushed for time as well. In this instance I wanted an easy normal healthy chocolate cake. So here’s my attempt at a simple quick delish.
3/4 cup spelt flour (or gluten free flour), sifted
1/2 tsp baking powder
3/4 cup cocao powder, sifted
1 1/2 cups coconut sugar
3 free range eggs
3/4 cup full fat milk or coconut milk
1 tsp vanilla extract
1/3 cup coconut oil, melted
Set your oven to 160 C°
Mix all dry ingredients in one bowl. Whisk the wet ingredients in another bowl. Pour the wet mixture into the dry bowl and mix to a smooth consistency.
Pour cake mixture into a round spring form tin lined with non stick baking paper and bake for 45 minutes or till just firm.
Cool in the tin for about 5 minutes and then transfer to a cooling rack. This is great just as is, but I smothered the cake with Lola Berry’s chocolate ganache from The Happy Cookbook and threw on some fresh berries.
Lola Berry’s chocolate ganache
1 1/2 cups coconut cream
4 tablespoons of maple syrup or honey
1/2 cup raw cacao powder
1/2 vanilla pod, split and scraped or a tiny pinch of vanilla powder
In a medium saucepan simmer the coconut cream and maple syrup gently for up to an hour. Stirring occasionally. Once it’s really thick add the cacao and vanilla and stir for another few minutes.
She then puts this mixture in the fridge for 20 minutes to cool and thicken even more. I was in a rush so I placed it in the freezer for about 10 minutes, gave it a good stir and it was ready for spreading.