Wattleseed and Chocolate 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.

  1. Preheat over the 180 degrees Celcius (or 160 degrees Celcius fan-forced).
  2. Grease and line a 22cm springform cake tin with baking paper.
  3. 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 allow to cool to room temperature. Once cooled, add vanilla and whisk in the eggs.
  4. 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.
  5. Remove from the oven and allow to cool in the tin.
  6. 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.
  7. Store the cake in the fridge covered up to 7 days. Enjoy.

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