Dark chocolate and raspberries are the perfect combination for an indulgent rich cake. Did you know that cocoa is a rich source of antioxidants and iron?
Ingredients for 1 cake (8 inch diameter):
- 4 large eggs
- 1 tsp baking powder
- 40g coconut sugar
- 60g coconut oil
- 200g natural plain yoghurt
- 100ml water
- 100g cacao powder
- 50g spelt flour
- 350g raspberries (100g of the best raspberries for the topping)
Ingredients for icing:
- 50g coconut oil
- 20g coconut sugar
- 40g cacao powder
- 80g yoghurt
1. Pre heat the oven to 140 deg C.
2. Whisk the egg whites until stiff peaks form.
3. Add the baking powder and coconut sugar to the egg whites and continue to whisk until mixed in evenly. Lastly, gently stir in the egg yolks.
4. Melt the coconut oil on a low – medium heat in a pan. Add the yoghurt and water and continue to heat on a low temperature for a few minutes until warm (keeping the mixture warm, prevents the coconut oil from hardening in the mix).
5. Take the warm yoghurt mix off the heat and stir in the cacao powder. When you have a smooth consistency, stir in the spelt flour.
6. Pour the warm mixture into the whisked eggs, and gently fold together, keeping the air bubbles in as much as possible for a lightly textured cake.
7. Pour half of the cake mixture into a round 8 inch diameter cake tin, ensuring plently covering the edges. Place 250g of fresh raspberries into the centre of the cake, and pour over the remaining cake mixture, ensuring all raspberries are covered.
8. Cook in the oven for 35 minutes at 140 dec C.
9. When the cake is ready, remove the oven, and leave to cool. Only remove the cake from the baking tray once cooled, as it needs to set when cooling.
When the cake has fully cooled, prepare the chocolate icing:
10. Gently melt the coconut oil in a pan on a low heat, then sir in the coconut sugar, cacao powder and yoghurt. Heat the mixture very gently, and then take off the heat. When the mixture cools to near room temperature (or around 20 deg C), it should have a thicker consistency.
11. Add the icing to a cake icing syringe or bag with a nossle on the end, and gently squeeze onto the cake, forming a large circle around the edge of the cake, and small circles around the centre.
12. Place the 100g raspberries saved from earlier onto the small circles of icing, and leave to set.
Time to cut a slice and eat this delicious gooey centred rich chocolate cake!