I generally try to stick to a diet that is low in grains ... however, when chocolate cake is involved, it then becomes very difficult for me to say no! Especially because this cake is soooo good! Also, it may or may not be apparent by now that I am slightly obsessed with coconut and, in one way or another, tend to add it to most recipes I make.
1.5 cups light spelt flour
1/2 cup organic dessicated coconut
1/2 cup cacao powder
1/2 cup rapadura (or raw) sugar
1 tsp baking powder
Pinch of sea salt
2 free range eggs
3/4 cup coconut milk
1/2 cup coconut oil
2 tsp vanilla essence
3/4 cup raspberries (fresh or frozen)
150g dark chocolate (I used Green & Blacks), broken up into pieces
1/4 cup coconut milk
2 tbsp coconut oil
Extra raspberries to serve
1. Preheat oven to 180 degrees. Grease and line a square baking tin.
2. In a large bowl, add all the cake ingredients except raspberries. Stir to combine. Fold in the raspberries and pour the batter into the baking tin.
3. Bake for around 15 minutes or until a skewer inserted into the middle comes out with a few crumbs stuck to it. You don't want to overcook this cake - it needs to be moist. Allow to cool completely in the baking tin.
4. Once cake has cooled, make the ganache by combining the ingredients in a small saucepan and stirring over low heat until melted and smooth. Pour over the cooled cake and garnish with some raspberries.
(To make the ganache in Thermomix, add chocolate pieces and chop 5sec/sp7. Add coconut milk and coconut oil and melt 4min/50deg/sp2. Pour over the cake).