Dessert Recipe

Chocolate Cake with Ganache Icing


Choc Cake Ganache Icing

Chocolate Cake is one of my favourite cakes to bake. What about you? I think you are going to love this one. It certainly rises to the occasion and would be great for a Birthday, Anniversary or for any occasion really. When I bake I like my eggs to be room temperature, it gives them more volume when whipped up and are much creamier. Something I learned from my hubby who is a Chef.

Tip:- Soak the *quinoa  the night before making this cake!


Preheat oven 180°C/350°F/Gas Mark 4. Grease an 8in/20cm cake pan and line bottom with baking paper.


4 eggs room temperature
1/3 coconut milk
1 tsp vanilla bean paste
1/2 cup ghee or good quality butter
1/2 cup coconut oil
1 cup rice malt syrup
1/2 cup cacao powder
1/2 cup Naked Chocolat (Dark) from The Healthy Chef – Teresa Cutter
11/2 tsp baking powder (gluten free)
1 tsp bicarbonate soda
pinch Himalayan salt
2 cups cooked quinoa* (see note below)


In a blender combine milk, eggs and vanilla paste until combined. Then add in quinoa and blend until smooth.
Melt coconut oil, ghee or butter and rice malt syrup, add to egg mixture and blend for 2 minutes.
In a separate bowl sift cacao, naked chocolat, baking powder, bicarb and salt together ensuring there is no lumps.
Pour the wet ingredients into the dry ingredients and mix until fluffy.
Pour into prepared cake pan and bake for 35 mins.
Test cake by inserting a skewer and if it comes out clean it is ready. Allow to cool and then turn out onto wire rack.


Chocolate Ganache.

200ml/7fl oz can coconut cream
250g/8.8oz  85%-90% dark chocolate, chopped
2 T cacao butter, chopped
1/2 cup rice malt syrup
1 tsp brewed coffee (optional)
1 tsp vanilla paste or 1 vanilla bean, seeds scraped
In a saucepan over low heat, warm the coconut cream, chocolate, cacao butter, rice malt syrup, coffee, vanilla paste or seeds, and pod. Stir until the chocolate has melted and you have a smooth ganache. Remove the vanilla pod (if using) Take off the heat and allow to cool for 15-20 minutes before spreading over the cake.
If you wish like your ganache to be firmer, place topped cake into the fridge for 30 mins so the chocolate ganache can set.
P.S. this chocolate ganache is an awesome spread on toast, just saying!

Be Well


NOTE: *I like to use a combination of white & red quinoa, however any colour would do and I soak it overnight first.

To Cook Quinoa for this cake:-

You need:-
2/3 cup quinoa (colour of choice)
11/2 cups of water

Soak overnight in a saucepan and cover. Once soaked rinse under running water in a fine strainer until the water runs clear. This ensures that there is no bitter taste due to the saponins which are Phytochemicals that cause the water to go frothy like soap. You will see what I mean once you start to rinse the quinoa.

Once quinoa is thoroughly rinsed put into saucepan with 11/2 cups of water and cover with lid. Bring to the boil and then reduce heat to lowest heat possible. Simmer for 10-15 mins until all moisture is gone, (be careful not to burn) and turn off heat. Allow to cool with lid on. Once cool fluff with a fork. Quinoa is ready to use.


I love to hear your thoughts, please leave me a comment below.

Comments (4)

  • I like the look of the recipe but I don’t know what that ingredient is: Naked Chocolat (Dark) from The Healthy Chef – Teresa Cutter. Can you let me know, please?

    Also, I just wanted to offer a suggestion: I very much prefer measurements in weight, so if you were able to offer volume and the correspondent weight, it might make it easier for cooks like me to try your ideas!

    Thanks, Maira

  • Tasted like the real thing was so yummy.

    • So glad you enjoyed it 🙂


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