Wattleseed and Chocolate Cake
Prep time: 15 minutes + 25 minutes cooling time
Cook time: 45 minutes
Serves: 10-12
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.
Cake
- 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
- 2 eggs
- 1 cup wholemeal plain flour
- 2 tsp baking powder
Icing
- 40g dark (70% cacoa) chocolate melted
- 100g unsalted butter, at room temperature
- 40ml milk
- 300g icing sugar, sifted
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.
- 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 allow 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.