This makes one hell of a celebration cake – and the best part?! (besides its phenomenal taste) It’s positively good for you!
Packed full of nutrient-dense raw cacao and coconut, there’s no way more delicious and nutritious to celebrate!
⅔ coconut oil (melted)
6 tablespoons raw cacao powder (sifted)
½ cup boiling water
2 tsp pure vanilla extract
1 cup of coconut palm sugar
3 medium-sized eggs
¾ cup coconut flour (or desiccated coconut if you prefer a nuttier texture)
½ tsp baking powder
A pinch of salt
100g very dark chocolate (I recommend 85% cacao solids)
For the frosting:
200ml coconut milk
200g very dark chocolate
1. Line a 9-inch spring form cake tin with greaseproof paper and preheat your oven to 170 Celsius.
2. Boil the water and sift the 6 tablespoons of raw cacao into a jug or bowl. Whisk in the ½ cup of hot water and vanilla extract, and then continue to whisk until the mixture is smooth but quite runny. Then leave to one side to cool a bit.
3. In another bowl, whisk together the ground hazelnuts, baking powder and salt.
4. Then, taking the jug/bowl with the chocolate mixture, whisk in the melted coconut oil and eggs, and after about 1 minute of whisking, add the dry ingredients from the other bowl.
5. Whisk the mixture together for about 2 more minutes until it has a texture of thick cream.
6. Pour the batter into the lined tin and pop in the oven for no more than 30 minutes – the top should be cracking a bit but it should still feel very moist and springy to the touch.
7. Let it cool completely in the tin while you make the frosting.
8. Melt the chocolate with the coconut milk in a bain-marie over a low heat until smooth. Add a pinch of arrowroot starch (to give it a glossy look), stir well, and then, using a spatula or a pallet knife, smooth it onto the cake. Leave it to set completely before slicing up and enjoying with a dollop of coconut yogurt, cream or ice cream for ultimate indulgence.