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 in 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

 

Hot Chocolate Cake
Yields 1
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 1/4 cup prunes, deseeded
  2. 1 1/4 cups boiling water ( I used water from the kettle)
  3. 1 teaspoon bicarbonate of soda
  4. 60 grams butter, chopped
  5. 1/2 cup coconut or rapadura sugar
  6. 1 cup spelt flour
  7. 2 teaspoons baking powder
  8. 2 eggs
  9. 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)
  10. thick cream
  11. raw honey
Instructions
  1. Preheat oven to 175 degrees
  2. Butter and line cake tin
  3. Pop prunes, hot water and bicarbonate of soda into a food processor with the lid on and let it stand for 5 minutes
  4. Add the butter and sugar and pulse until just combined
  5. Add flour and eggs and pulse again until just combined (careful not to over pulse)
  6. Add chopped chocolate and pulse a few more times
  7. 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
  8. Remove the cake from the oven and allow to cool in pan for 5 minutes before turning out onto a cooling rack
  9. While it's cooking stir together your cream with a teaspoon of raw honey (or to taste), with a spoon
  10. Serve cake warm with some honey cream and berries
  11. Eat the cake within 3 days or store in the freezer
Notes
  1. These Thermomix and Gluten-Free Instructions were sent to me by my clever friend Sarah from CleverCook.
  2. 250g pitted prunes in 250g boiling water
  3. 1 teaspoon bicarb of soda
  4. Speed 1/no temp.
  5. Add
  6. 60g butter
  7. 80g rapadura
  8. 100g dark chocolate
  9. SP 4/30 secs, scrape down
  10. Add
  11. 2 eggs
  12. 120g GF flour
  13. 2 teaspoons baking powder
  14. SP 5/15 secs. Pour into lined muffin tins and cook 25-30 mins.
  15. Thanks Brenda, they are lovely!
Brenda Janschek Health & Lifestyle https://brendajanschek.com/
You can even turn these into muffins!

Hot chocolate cakes Clever Cook

 

Hot chocolate Cake - facebook follower

Please send me pictures on Instagram or Facebook if you make this cake, or leave a comment on this blog post to let me know how you go.

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!

Woo hoo!

Bren x

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