You'll also find this recipe in the WTF? Cookbook.
Decadent Chocolate Cake
Rated 3.6 stars by 43 users
We've included the nut free and dairy free versions of this recipe too. Don't be sceptical about the amount of coconut flour... it's SUPER absorbent!
Ground almonds & dairy version makes 12 slices - each slice contains:
225 Calories / 2g Carbs / 6.2g Protein / 20.6g Fat
Coconut flour & dairy version makes 12 slices - each slice contains:
141 Calories / 1.5g Carbs / 4g Protein / 12.2g Fat
Macros have been based on Aldi's Cocoa Powder. other brands of cocoa powder may be higher in carbs.
Macros for dairy free alternatives will be uploaded shortly, but they'll be very similar to the macros stated above.
70g Unsalted Butter (or 60g coconut oil - we use cooking coconut oil, which has no taste or smell - we usually get the KTC brand from Morrisons)
240ml Unsweetened Almond Milk (or nut-free alternative, e.g. cartonned coconut milk)
1 tsp Vanilla Extract
200g Ground Almonds (for nut free, replace with 50g Coconut Flour)
65g Cocoa Powder
2 Large Eggs (for nut free, use 3 large eggs along with the coconut flour instead of ground almonds)
1 tsp Baking Powder
Optional: 1 tsp Hot Chilli Powder
100g Double Cream (or 100g Tinned Coconut Milk - 70-90% coconut extract - mix it in a small bowl or nutribullet and add a dash of milk if it's too thick, before adding the cocoa powder)
20g Cocoa Powder
Preheat the oven to 180°C.
Melt the butter and then add the vanilla extract, almond milk (or alternative) and whisk.
Add the remaining ingredients and whisk until smooth.
If you're adding the chilli, taste the mix and add more if needed. It quickly adds up!
Transfer the mix to a lined 8" cake tin and bake for 30-35 minutes or until the cake is just firm to touch.
Allow the cake to cool fully before adding frosting.
Mix the cream, cocoa powder and sweetener (add more or less to taste) in a bowl until fully combined - no need to whip the cream. The cocoa powder will cause this mix to thicken as you stir. If it's too thick, add more cream.
Once the cake has fully cooled, spread the frosting over the cake and cut into 12 slices.