Rich Dark Chocolate Cake
F O O D I E FRIDAY STRIKES AGAIN with this ridiculous Dark Choc Cake!
Close to your naughty kind..if not better!
Remember those crazy dark chocolate fudge cakes you sliced into when you were little (or even now from time haha), well get ready because this one tastes like the real deal BUT has a load of nutritional benefits for the body as well!!
Who’s says you can’t have your cake and eat it too?
YOU WILL NEED:
- 1/2 a sweet potato (chopped and skinned)
- 1/2 a butter nut pumpkin (chopped and skinned)
- 2 tbs of chia seeds SUB: 1 whole egg
- 100g of 75% to 90% dark chocolate
- 1 tbs of coconut oil
- 1 cup of buckwheat four
- 1 cup of cacao powder (can use coco powder)
- 1/2 cup of rice malt syrup
- 1 cup of soaked pitted dates (if using medjool use 10)
- Pinch of baking soda
- 2 cups of almond milk
Preheat your oven to 175 degrees celsius
Place sweet potato and pumpkin onto stove and boil in til very soft.
If using egg ignore this step. Pour 1/2 a cup of water in with your two tablespoons of chia seeds and leave to side. It will start to form a gel.
Place your dates into a bowl and pour boiling water over them. Leave to side and strain before use.
Melt chocolate on stove by bringing about an inch of water to a simmer in your saucepan. Set a heatproof bowl in the mouth of the pot. Water shouldn’t touch bottom of bowl. Add in dark chocolate and 1 tbs of coconut oil then occasionally stir as it softens. When you have just a few small unmelted chunks, remove bowl from heat and leave to cool.
When your sweet potato and pumpkin have steamed well (they should fall right off your folk when you spike them) place into a food processor along with the dates and pulse for a few seconds.
Now add in the rest of your ingredients. Pulse for about a minute then stop it and scrape sides down. Pulse again for another minute. – Add more almond milk if needed.
Into a lined baking tin, pour mixture and leave in the oven for 45-50 minutes.
Leave to cool for 20 minutes before the feasting begins 🙂