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Chocolate Coffee Cake
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If this was the Melbourne Cup, then this is the winning trifecta ticket. It’s cake, it’s chocolate, it’s coffee. What more do you want?
I am partial to a bloody good coffee, and speaking of Melbourne, it is hands down the best place to get one. You have to tolerate a lot of wanky hipster baristas with their beards and man buns, but it’s worth it. And so is this cake, washed down with a hot cup of ‘get shit done’ aka, coffee…
- 8 eggs
- 3/4 cup honey
- 1/2 cup coconut oil (plus a little extra to grease tin)
- 3 tablespoons strong espresso
- 1 teaspoon vanilla
- 1/2 cup coconut flour, sifted
- 1/2 cup cacao powder, sifted
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
For the icing…
- 1/2 cup cashew butter
- 9 small dates, pitted
- 2 tablespoons strong espresso
- 1/4 cup pecans to decorate
Preheat oven to 160 degrees Celsius.
Grease a 20cm round cake tin with a little coconut oil and line the bottom with baking paper.
Beat the eggs in a large bowl with an electric hand mixer for a minute or two.
Add the cooled coffee, oil, honey, vanilla and salt then beat for a minute longer.
Sift in the dry ingredients, the beat mixture together on a low setting. You may need to scrape down the sides once or twice.
Pour mix into tin and bake for 55 minutes until skewer comes out clean.
Cool the cake before icing it.
While the cake is cooking, soak the pitted dates in the espresso for 10 minutes.
Add the dates and coffee to the cashew butter in a food processor and whip together to make the icing.
Sprinkle the roughly chopped pecans on the top.
