Hot Chocolate Cake with Honeyed Cream
Fuelled by the success of my Date and Cinnamon muffin recipe, I set out to recreate something similar in the form of a cake, something “softer or wetter” as my daughter has requested. Apparently she is kinda over the muffin-thang and has decided that she would prefer a different texture to her cakes.
First world problems to the max.
So together we set to task and created this delectable cake and she assures me that this time the texture is “just right”. Phew!
I had planned on using dates but had run out (a rare thing in this house). Having seen a few recipes around using prunes, I was inspired to give it a go.
Verdict: Prunes and chocolate = match made in cake heaven
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.
Here are some of the ingredients you’ll need:
Hot Chocolate Cake
- 1 1/4 cup prunes deseeded
- 1 1/4 cups boiling water I used water from the kettle
- 1 teaspoon bicarbonate of soda
- 60 grams butter chopped
- 1/2 cup coconut or rapadura sugar
- 1 cup spelt flour
- 2 teaspoons baking powder
- 2 eggs
- 100 grams dark chocolate chopped (I used 90% Lindt but you may like to go for 70% as it may be too intense if you're not used to it)
- thick cream
- raw honey
- Preheat oven to 175 degrees
- Butter and line cake tin
- Pop prunes, hot water and bicarbonate of soda into a food processor with the lid on and let it stand for 5 minutes
- Add the butter and sugar and pulse until just combined
- Add flour and eggs and pulse again until just combined (careful not to over pulse)
- Add chopped chocolate and pulse a few more times
- Pour the mixture into the prepared bake tin and pop in the oven for approx 50 mins - 1 hour, test to see if it's is ready with a skewer after 50 minutes
- Remove the cake from the oven and allow to cool in pan for 5 minutes before turning out onto a cooling rack
- While it's cooking stir together your cream with a teaspoon of raw honey (or to taste), with a spoon
- Serve cake warm with some honey cream and berries
- Eat the cake within 3 days or store in the freezer
250g pitted prunes in 250g boiling water
1 teaspoon bicarb of soda
Speed 1/no temp.
100g dark chocolate
SP 4/30 secs, scrape down
120g GF flour
2 teaspoons baking powder
SP 5/15 secs. Pour into lined muffin tins and cook 25-30 mins.
Thanks Brenda, they are lovely!
You can even turn these into muffins!
Here’s one by one of my lovely Facebook followers who told me it was “ohhh so delicious” and apparently her husband has claimed it his favourite cake recipe!