Treat Mum this Mother's Day with this sumptuous, real food chocolate cake. We promise we won't tell her how easy it was to put together, either!

AuthorTessa Pennick
Rating

Treat Mum this Mother's Day with this sumptuous, real food chocolate cake. We promise we won't tell her how easy it was to put together, either!

Mother's_Day_Cake_ChangingHabits

Yields24 Servings

Cake
 2 1/2 cups filtered water
Chocolate Ganache
 800 ml can coconut cream
 1 tsp vanilla extract
Garnish
 400 ml can coconut cream (optional)
 200 g strawberries
 200 g blueberries

1

Place the coconut cream (still in the can) for both the ganache and garnish in a fridge (this will help separate the cream from the liquid) for 2+ hours.

2

Preheat the oven to 150 degrees Celsius.

3

Line two cake tins with baking paper.

4

Empty one packet of cake mixture into a bowl at a time and add half of the water and half of the oil and stir well. Pour the mixture into the cake tin and repeat with the second packet.

5

Bake for 45-60 minutes and then remove and cool on a cake rack.

For the Ganache
6

On a low heat, add the cacao melts, maple syrup and vanilla into a pot and stir continuously until completely melted. Remove from heat. Scoop the cream layer from the coconut cream (don’t use the liquid) and stir in thoroughly.

7

Pour the mixture into a bowl and place in the fridge to thicken. Stir occasionally. If the mixture becomes too firm remove from the fridge and continue to stir occasionally.

8

When the cakes have cooled, add the ganache into the middle of the two cakes and sandwich together. Add more ganache on top and garnish with berries.

9

For whipped coconut cream, remove the top layer of the cream (not using the liquid) and blitz in a processor with ½ a teaspoon of vanilla until thick and smooth.

Ingredients

Cake
 2 1/2 cups filtered water
Chocolate Ganache
 800 ml can coconut cream
 1 tsp vanilla extract
Garnish
 400 ml can coconut cream (optional)
 200 g strawberries
 200 g blueberries

Directions

1

Place the coconut cream (still in the can) for both the ganache and garnish in a fridge (this will help separate the cream from the liquid) for 2+ hours.

2

Preheat the oven to 150 degrees Celsius.

3

Line two cake tins with baking paper.

4

Empty one packet of cake mixture into a bowl at a time and add half of the water and half of the oil and stir well. Pour the mixture into the cake tin and repeat with the second packet.

5

Bake for 45-60 minutes and then remove and cool on a cake rack.

For the Ganache
6

On a low heat, add the cacao melts, maple syrup and vanilla into a pot and stir continuously until completely melted. Remove from heat. Scoop the cream layer from the coconut cream (don’t use the liquid) and stir in thoroughly.

7

Pour the mixture into a bowl and place in the fridge to thicken. Stir occasionally. If the mixture becomes too firm remove from the fridge and continue to stir occasionally.

8

When the cakes have cooled, add the ganache into the middle of the two cakes and sandwich together. Add more ganache on top and garnish with berries.

9

For whipped coconut cream, remove the top layer of the cream (not using the liquid) and blitz in a processor with ½ a teaspoon of vanilla until thick and smooth.

Mother’s Day Cake
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