Chocolate ganache cake
My favourite chocolate cake – it’s just so soft and gooey. It may also be the simplest cake ever: just six ingredients whizzed together and then baked for 30 minutes, so it’s great if you need a fancy dessert but have limited time or energy. It’s perfect for a party, too, as I’ve yet to find anyone who didn’t love it.
What you’ll need For the Cake
Coconut oil, for the tin
7 tbsp almond butter
8 tbsp raw cacao powder, plus
more to dust (optional)
11 tbsp maple syrup
140g ground almonds
3 tbsp chia seeds
4 tbsp coconut oil
4 tbsp raw cacao powder
4 tbsp maple syrup Preheat the oven to 180ºc (fan 160ºc). Oil a 20cm cake tin with coconut oil; I don’t line it with baking paper as my ‘tin’ is made from silicone. If yours isn’t, you might want to.
Scoop the avocado flesh out of the skins; discard the stones. Add the avocados to a food processor with all the other ingredients, and blend until smooth. Scrape the batter into the prepared tin and level the top.
Bake for 30 minutes, or until a knife inserted into the centre comes out clean. Leave to cool and bind together for at least 20 minutes before turning out the tin. Sift over a little more cacao powder if you like, to serve, as we did for the photo, or make the frosting.
For the frosting, warm the coconut oil in a small saucepan just until it melts. Stir in all the other ingredients until you have a smooth, glossy glaze. Use it to frost the top of the cold cake, then leave it to set. This cake is perfect just as is, frosted or not, but you can add a scoop of coconut ice cream to each slice. For the Frosting
Find these recipes and more in Deliciously Ella Every Day (Hodden & Stoughton, R370).