Mocha Cake with Chocolate Ganache

A rich coffee-flavored cake smothered in chocolate ganache is a decadent treat. I am a firm believer that we need decadence now and then; otherwise life becomes a grim endurance. Spicy and moist, this cake will satisfy your need for richness without compromising your idea of healthy eating.

Makes 10 to 12 servings

Ingredient List: 

Cake

2 1/2 cups whole wheat pastry or sprouted wheat flour

1 tablespoon baking powder

1 teaspoon baking soda

1/8 teaspoon sea salt

1 tablespoon grain coffee flour (or 2 teaspoons finely ground coffee, like espresso)

3 tablespoons coconut sugar

¼ cup avocado or extra virgin olive oil

½ cup Suzanne’s Specialties brown rice syrup

1 teaspoon pure vanilla extract

½ cup Lily’s Dark Chocolate Premium Baking Chips

1 cup unsweetened almond, soy or other non-dairy milk

 

Ganache

2/3 cup Lily’s Dark Chocolate Premium Baking Chips

1/4 unsweetened almond, soy or other non-dairy milk

2 tablespoons Suzanne’s Specialties brown rice syrup

1 teaspoon pure vanilla extract

 

To Serve

Apricot Roses, optional (recipe follows)

Step By Step Instructions: 

Make the Cake

Preheat oven to 350F (175C). Lightly oil and flour a 10-inch Bundt pan.

Combine flour, baking powder, baking soda, salt, coffee flour (or coffee) and coconut sugar in a large bowl. Mix in oil, rice syup and vanilla. Warm chocolate chips and “milk” together, stirring until melted. Stir into flour mixture to make a thick, smooth, cake batter. Spoon evenly into prepared pan.

Bake for about 35 minutes or until the center springs back to the touch. Cool cake in the pan for about 10 minutes. Invert onto a serving plate. Cool completely before frosting.

Making the ganache: Place chocolate chips in a heat-resistant bowl. Heat “milk,” rice syrup and vanilla until very foamy over the medium heat. Pour over chips, whisking to make a creamy, smooth ganache. Spoon over cake, allowing chocolate to run down sides of the cake. Decorate with Apricot Roses, if desired.

 

Apricot Roses

For 4 apricot roses, you will need 16 dried apricots (unsulfured, from a natural foods store). Roll and flatten 4 apricots to form 2-inch circles. Lay a flattened apricot on a dry surface. Lay a second one on top, overlapping by about ¾ inch. Overlap third and fourth apricots in the same way. Press bottom edges together with a rolling pin. Roll up row of apricots as tightly as possible. Press base flat with your fingers, and trim flat with a sharp knife. Insert a toothpick into base, trimming to leave about ¼ inch exposed. Holding “rose” by base, gently fold petals open to form a rose shape. Press the rose into top of cake, inserting exposed toothpick into cake to hold it in place. Roses will keep in a sealed container at room temperature, for about a week.