Chocolate Cake with Ganache Icing is a fun cake to bake. Have you gathered that I am a big fan of chocolate yet? 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.
Chocolate Cake with Ganache Icing
Ingredients
- 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) or cacao powder
- 1 1/2 tsps baking powder (gluten free)
- 1 tsp bicarbonate soda
- pinch Himalayan salt
- 2 cups cooked quinoa*
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
Preparation
*I like to use a combination of white & red quinoa, however any colour would do and I soak it overnight first.
Click here for how to cook quinoa!
Preheat oven 180°C/350°F/Gas Mark 4. Grease an 8in/20cm cake pan and line bottom with baking paper.
Method
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:
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 like your ganache to be firmer, place topped cake into the fridge for 30 mins so the chocolate ganache can set.
Serving Suggestions
Top with fresh strawberries and serve with a dollop of your favourite cream or ice-cream. This chocolate ganache is awesome spread on toast, just saying!
Final Thoughts
I love to hear your thoughts and if you enjoyed this chocolate cake cooked with quinoa, please leave me a comment below.
Be Well
xx
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
Hello Maira,
Naked Chocolat is a product by Teresa Cutter https://secure.thehealthychef.com/shop/product/naked-chocolat-dark this is the link if you are interested. You can just use 1 cup of Cacao Powder also. Thank you for the suggestion of using measurements as well.
Tasted like the real thing was so yummy.
So glad you enjoyed it 🙂