Go Back

Hot Chocolate Cake

Brenda Janschek
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr


  • 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


These Thermomix and Gluten-Free Instructions were sent to me by my clever friend Sarah from CleverCook.
250g pitted prunes in 250g boiling water
1 teaspoon bicarb of soda
Speed 1/no temp.
60g butter
80g rapadura
100g dark chocolate
SP 4/30 secs, scrape down
2 eggs
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!