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!

chocolate coffee cake

Image: Photographically



250g Almond Meal

25g Cocoa

1 tsp. Baking Soda

½ cup COCO²

100g Dark Chocolate

100g Butter / Coconut Oil

3 Eggs

1 Espresso República Organic Rome coffee capsule brewed *

Frosting (optional)

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.