Chocolate cake with a coffee kick!
Preheat the oven to 170C and grease and line a square tin.
Add the coconut oil and cacao melts to a small sauce pan and heat on low and stir to combine and melt.
Add all other ingredients to a bowl (start with 1/2 cup emmer wheat flour, add more later if needed).
Once the cacao has melted, pour into the bowl with the other ingredients and stir to combine evenly.
Pour into the lined tin and bake in the oven for 35-40 minutes or until cooked.
Once cooked to your liking, remove from the oven and allow to cool until room temperature.
Add the sugar, coffee and water to a small saucepan and heat on low to dissolve the sugar, allow to simmer on low to medium heat and allow to thicken and for the water to evaporate slightly.
Once ready, cut the cake into 4 large beautiful squares, place onto plates and drizzle the coffee syrup over the cake.
Garnish with freshly whipped cream or thick coconut cream or cultured coconut yoghurt and fresh raspberries on top.
Ingredients
Directions
Preheat the oven to 170C and grease and line a square tin.
Add the coconut oil and cacao melts to a small sauce pan and heat on low and stir to combine and melt.
Add all other ingredients to a bowl (start with 1/2 cup emmer wheat flour, add more later if needed).
Once the cacao has melted, pour into the bowl with the other ingredients and stir to combine evenly.
Pour into the lined tin and bake in the oven for 35-40 minutes or until cooked.
Once cooked to your liking, remove from the oven and allow to cool until room temperature.
Add the sugar, coffee and water to a small saucepan and heat on low to dissolve the sugar, allow to simmer on low to medium heat and allow to thicken and for the water to evaporate slightly.
Once ready, cut the cake into 4 large beautiful squares, place onto plates and drizzle the coffee syrup over the cake.
Garnish with freshly whipped cream or thick coconut cream or cultured coconut yoghurt and fresh raspberries on top.
0 Comments