Mud Cake with Mocha Cream and Berries
This is a lovely special occasion dessert cake for birthday's or any kind of celebration. You can top it with any berries you like or simply eat it plain with a bit of cacao dusted over the top. Either way it's delicious!
Serves 10 - 12
what you need
for the cake
200 g cacao butter, diced finely
50 ml olive oil
150 g dark dairy free chocolate, roughly broken
1 cup castor sugar
1 cup brown sugar
3/4 cup water
1/3 cup whisky
1 cup buckwheat flour
1/2 cup plain gluten free flour
1/4 cup self raising gluten free flour
1/4 cup raw cacao
6 tablespoons aquafaba + teaspoon cream of tartar whipped into firm peaks
for the mocha cream
5 tablespoons plain flour
2 tablespoons raw cacao
2 tsp instant coffee granules
1 cup coconut milk
1 cup margarine
1 cup icing sugar
1/2 teaspoon vanilla powder
For the top
Your favourite berries
what to do
for the cake
Preheat oven to 160C.
Grease a 23cm round pan and line the base with baking paper.
Combine the cacao butter, olive oil, chocolate, sugar, water and whisky in a heat proof bowl over a pot of boiling water and stir until everything is properly melted and the mixture is smooth. Cool to lukewarm.
Transfer the mixture to a large bowl and stir in the sifted flours and raw cacao, then fold through the aquafaba.
Bake for about 1 1/4 hours. You still want the cake to be moist and sticky in the middle. Allow to stand for 10 minutes before turning onto a cooling rack.
FOR THE MOCHA CREAM
Whisk together flour, raw cacao, instant coffee and milk in a small saucepan. Cook over medium heat, whisking constantly for 5 minutes or until thickened. Spoon mixture into a small bowl and cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream.
Place the mud cake on a cute serving plate, spread the mocha cream on top and decorate with berries.
This cake with keep well in the fridge for up to 5 days.