Chocolate and Wattleseed Cake
Who doesn’t like the combo of chocolate and a nutty flavour!? This is our go-to when we need to prepare a sweet dish for our guests. Good luck saying no to another piece!
Prep time: 15 minutes + 25 minutes cooling time
Cook time: 45 minutes
1 cup water
1/2 cup unrefined demerara sugar or granulated stevia
1/2 cup rice malt syrup or honey
120g butter, chopped, or 100g coconut oil
3 tbsp raw cacao powder
1 tbsp Ground Wattleseed
3/4 tsp bicarbonate of soda
2 tsp vanilla powder or essence/extract
1 cup wholemeal plain flour
2 tsp baking powder
40g dark (70% cacoa) chocolate melted
100g unsalted butter, at room temperature
300g icing sugar, sifted
Preheat over the 180 degrees Celcius (or 160 degrees Celcius fan-forced).
Grease and line a 22cm springform cake tin with baking paper.
Place the water, sugar or stevia, rice malt syrup or honey, butter or coconut oil, cacao powder and bicarbonate of soda in a large saucepan over low heat. Heat, stirring until the butter has melted. Increase the heat to medium and bring to a simmer. The mixture will rise and double in its size. Remove from the heat and alow to cool to room temperature. Once cooled, add vanilla and whisk in the eggs.
Sift the flour, Ground Wattleseed and baking powder into a bowl and add to the egg mixture, whisking until just combined. Pour the batter into your prepared tin and bake for 45 minutes or until a skewer comes out clean when inserted.
Remove from the oven and allow to cool in the tin.
For the icing, combine all the ingredients in a medium size mixing bowl, mixing well. Scoop the icing onto the cooled cake, spreading gently over the top.
Store the cake in the fridge covered up to 7 days. Enjoy.