Chocolate Cake with Coffee Syrup and Raspberries

by | Feb 22, 2016 | 0 comments

Chocolate cake with a coffee kick!

Yields1 ServingPrep Time15 minsCook Time40 minsTotal Time55 minsDifficultyBeginner
DF, NF
 1/2 cup coconut oil
 4 large eggs
 3/4 - 1 tsp baking soda
 1/2 cup fresh raspberries for garnishing
 Freshly whipped cream, thick coconut cream or Kultured Wellness cultured coconut yoghurt for garnishing
Coffee Syrup
 2-4 Tbsp filtered water
1

Preheat the oven to 170C and grease and line a square tin.

2

Add the coconut oil and cacao melts to a small sauce pan and heat on low and stir to combine and melt.

3

Add all other ingredients to a bowl (start with 1/2 cup emmer wheat flour, add more later if needed).

4

Once the cacao has melted, pour into the bowl with the other ingredients and stir to combine evenly.

5

Pour into the lined tin and bake in the oven for 35-40 minutes or until cooked.

6

Once cooked to your liking, remove from the oven and allow to cool until room temperature.

7

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.

8

Once ready, cut the cake into 4 large beautiful squares, place onto plates and drizzle the coffee syrup over the cake.

9

Garnish with freshly whipped cream or thick coconut cream or cultured coconut yoghurt and fresh raspberries on top.

[cooked-sharing]

Ingredients

DF, NF
 1/2 cup coconut oil
 4 large eggs
 3/4 - 1 tsp baking soda
 1/2 cup fresh raspberries for garnishing
 Freshly whipped cream, thick coconut cream or Kultured Wellness cultured coconut yoghurt for garnishing
Coffee Syrup
 2-4 Tbsp filtered water

Directions

1

Preheat the oven to 170C and grease and line a square tin.

2

Add the coconut oil and cacao melts to a small sauce pan and heat on low and stir to combine and melt.

3

Add all other ingredients to a bowl (start with 1/2 cup emmer wheat flour, add more later if needed).

4

Once the cacao has melted, pour into the bowl with the other ingredients and stir to combine evenly.

5

Pour into the lined tin and bake in the oven for 35-40 minutes or until cooked.

6

Once cooked to your liking, remove from the oven and allow to cool until room temperature.

7

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.

8

Once ready, cut the cake into 4 large beautiful squares, place onto plates and drizzle the coffee syrup over the cake.

9

Garnish with freshly whipped cream or thick coconut cream or cultured coconut yoghurt and fresh raspberries on top.

Chocolate Cake with Coffee Syrup and Raspberries
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