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MOIST RASPBERRY CAKE TOPPED WITH DARK CHOCOLATE GANACHE AND SEA SALT

Eleanor Ozich SWEET DELIGHTS WHOLESOME BAKING

Last Friday, I asked you what your favorite way to enjoy chocolate was.  I am incredibly blown away by the number of ideas you shared  (400+ comments!). We sure do love our chocolate don't we. Like I promised, here is the recipe for a moist raspberry cake topped with dark chocolate ganache and sea salt. Eleanor x 

1 cup raspberries*
4 free range eggs
2 cups ground almonds
1/3 cup extra virgin coconut oil or butter, melted
1/3 cup honey, maple or brown rice syrup
1 tsp baking soda
1 cup cacao or cocoa powder
for the topping:
150g dark chocolate, roughly chopped
1/2 cup coconut cream, or regular cream
1-2 tbsp flaky sea salt

*any type of berries would work well, you can use frozen, allow to thaw before using.

Preheat the oven to 160 C, and grease a cake tin.

In a food processor, add the berries, eggs, ground almonds, virgin coconut oil, honey, baking soda and cacao/cocoa powder. Process until smooth.

Pour the batter in to the prepared cake tin, and then place in the oven to bake for about 40-45 minutes or until a skewer comes out clean once inserted.

Leave to cool completely before carefully turning out on to a plate.

To prepare the ganache, add the chopped chocolate and coconut cream in to a small saucepan over extremely low heat. Whisk continuously until melted together. Remove from the heat Immediately.

Leave the ganache to cool slightly, about 1-2 minutes. Then using a spatula, spread evenly on top of the cake, allowing it to drizzle over the edges.

Sprinkle with flaky sea salt.

Serves 8

Will keep for 3-4 days in an airtight container.



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