Dark Chocolate Cake

Intensely chocolaty, rich and super indulgent. This is the best dark chocolate cake!

This cake has been a family favourite for a few years now. My mother-in-law requests at least ones a year that I make this cake for her. Now, she does not have a sweet tooth, but has admitted on a few occasions to having this cake even for breakfast….so that says something, right?

This cake can easily be made gluten-free and has a very light and spongy texture, yet it is moist, intensely chocolaty but not too sweet. This is by far my favourite chocolate cake!

REASONS YOU WILL LOVE IT

• it is light

• moist

• rich, but not overly so

• not too sweet

• intensely chocolaty, but not bitter

• and so easy to make

• can easily be made gluten-free

• nut-free

• vegan

TO MAKE THIS

All you need are 10 ingredients to make this divine chocolate cake

• flour - I have tried this recipe with both plain or gluten-free flour and both turned out perfect.

• unsweetened cacao powder, preferably organic

• bicarbonate of soda

• baking powder

• canned coconut milk

• salt

• apple cyder vinegar

• brown sugar

• sunflower or coconut oil

• vanilla extract or paste

GANACHE VS FROSTING

To finish you can use whatever you wish - chocolate ganache (recipe below) and chocolate frosting (as per images) or drizzle with a chocolate sauce. Or enjoy simply as it is.

I personally prefer the chocolate ganache for this cake.

DARK CHOCOLATE CAKE

Super indulgent, rich, moist, light and ultra-chocolaty. This family favourite can also be made gluten-free.

Prep time: 5 min

Cooking time: 45 min

Total time: 50 min

Serves: 12 - 16 slices

INGREDIENTS

• 200g plain or gluten-free flour, sift.

• 75g cacao powder

• 1 ½ tsp bicarbonate of soda

• ¾ tsp baking powder

• a generous pinch of salt

• 1 ½ tsp apple cider vinegar

• 240g brown sugar

• 240ml sunflower or coconut oil

• 1 tsp vanilla extract

• 340ml canned coconut milk

FOR THE GANACHE (optional)

• 190g dark chocolate, roughly chopped

• ½ cup canned coconut milk – the ‘cream’ scooped from canned coconut milk. Place the can in the fridge overnight, remove from the fridge and scoop out the thick coconut milk.

INSTRUCTIONS

FOR THE CAKE

1. Preheat the oven to 160 Celsius and grease a 20cm or 23cm cake tin.

2. In a bowl sift the flour, cacao powder, bicarb, baking powder and salt and set aside.

3. In another bowl combine the coconut milk, vinegar, brown sugar, oil and vanilla extract and whisk until combined. Add the flour mixture and whisk until smooth.

4. Transfer the mixture into the prepared cake tin and bake for 40 – 50 min or until a cake tester inserted into the middle of the cake comes out clean. The middle of the cake should be a bit springy or sponginess when lightly pressed with your fingers.

5. Remove the cake from the oven and let the cake cool in the tin, on a wire rack. Let it cool completely before removing from the tin for slicing or decorating.

FOR THE GANACHE (optional)

1. Transfer the chocolate and coconut milk into a heatproof bowl and place over a small pot of simmering water or in the microwave at 10 second intervals. Stir until the chocolate has melted and the mixture completely smooth.

2. Let the ganache sit at room temperature to thicken for at least 30 minutes before drizzling or pouring over the cake.