This post is part of a collaboration we are doing with Pureharvest.
Satisfy your chocolate and coffee craving with this delicious dark chocolate coffee cake!
250g Almond Meal
1 tsp. Baking Soda
½ cup COCO²
100g Dark Chocolate
100g Butter / Coconut Oil
1 Espresso República Organic Rome coffee capsule brewed *
2 cups Cashews (soaked overnight or boiled for 10 minutes in water)
1/3 cup Pureharvest Rice Malt Syrup or Maple Syrup
¾ cup Pureharvest Coco Quench
1 Espresso República Rome capsule brewed*
Preheat the oven to 180 degrees Celsius and grease a 20cm square cake tin.
For the cake
Combine almond meal, cocoa and baking soda together in a bowl and set aside.
In a bain-marie, melt the COCO², chocolate and butter together. Pour the melted mixture into a bowl, allow to cool and then beat in the eggs one at a time.
Add the dry ingredients and mix well.
Pour the mixture into prepared cake tin and bake in the oven for 20-25 minutes.
Remove the cake from the oven and allow to cool while you make the frosting.
For the frosting
Place the cashews, Rice Malt Syrup, Coco Quench and espresso into a food processor and blitz until pale and creamy, about 5 minutes.
Spread the frosting over the cake to create an even layer. Serve with a cup of delicious Republica Organic coffee.
*If you don’t have a Nespresso machine, just replace the coffee with Republica’s instant coffee, ground coffee or coffee beans.