Decadent chocolate cake with CARAZEL chocolate bark

Prep Time 20 minutes
Cook Time 30 minutes
Servings 12 portions
This delicious chocolate cake is great for any occasion, but it makes for an extra special birthday cake. Don't you dare skip the ganache - when made with hazelnut butter, it adds another level of chocolatey goodness. And to top it off? A few pieces of our new chocolate bark make a topping that's both tasty and beautiful!
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How it's made: the cake

Ingredients

  • 2 cups of spelt flour
  • 1/2 cup of
  • 1 1/2 teaspoons of baking powder
  • 1 cup of cane sugar
  • 1/2 teaspoon of sea salt
  • 1 1/2 cups of the nut milk of your choice
  • 1/2 cup of
  • 1/4 cup of melted coconut oil
  • 1 teaspoon of apple cider vinegar
  • 1/2 tablespoon of homemade vanilla extract
  • 1/4 cup of maple syrup

Directions

  1. Preheat the oven to 350°F. In a bowl, mix the dry ingredients together.
  2. Heat the nut milk with the chocolate just until it's hot, either in the microwave or in a double boiler. Mix until the chocolate is melted. Add it, and the rest of the wet ingredients to a large bowl and mix to combine. Add the dry ingredients to the wet, and mix until smooth and creamy.
  3. Transfer the cake batter to an 8" springform pan. Bake for 30 minutes, testing for doneness with a sharp knife in the center of the cake.
  4. Let cool for 10 minutes in the pan before transferring the cake to a cooling rack. Cover the cake with a clean kitchen towel so that it doesn't dry out and put it in the refrigerator for 10 minutes.
  5. While the cake is in the refrigerator, prepare the ganache.

How it's made: the icing

Ingredients

Directions

  1. In a small saucepan, mix the milk with the sugar until it's dissolved. Add the chocolate, turn the heat off, and let it melt.
  2. Add the vanilla and nut butter, and mix until the ganache is smooth and creamy. Let the mix cool for 15 minutes in the refrigerator.
  3. Spread the ganache on the cake with the help of an offset spatula. Refrigerate for 15 to 20 minutes or let cool in the freezer for 10 minutes and sprinkle with chocolate bark before serving.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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