The beauty of this cake is that you only need a small slice to feel like you've had a wonderful chocolate hit. Pairing it with coconut cream is a dreamy way to cut through the richness.
Preheat oven to 160 °C.
Lightly grease the base and sides of one 5-6" round spring form cake tin and dust with?1 tablespoon of cocoa powder.
Combine and gently heat coconut oil and chocolate until just softened.
Transfer chocolate mixture (it should not be hot) to a high-powered blender and add remaining ingredients, except for baking powder, to blender. Blend on medium-high until smooth and creamy.
Add baking powder and blend on low speed 5-10 seconds or until just incorporated.
Pour mixture into prepared tin and bake for 35-40 minutes, or until skewer comes out clean.
Remove cake from oven and once cooled slightly, transfer to refrigerator to chill for 4-6 hours.
Run a knife around edge of cake before removing from the pan.
Serve chilled with a dollop of whipped coconut cream, fresh berries and grated Well Naturally Chocolate.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Note: This cake is best kept refrigerated and served chilled
This recipes was provided by Well Naturally.
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