This delicious Paleo Chocolate Mud Cake is a show stopper!
Total Time1 hourhr40 minutesmins
Course: Dessert
Cuisine: Paleo
Keyword: Paleo
Servings: 12Slices
Ingredients
Chocolate Mud Cake
3eggs
3cupsalmond meal/flour
1/4cupcoconut flour
3/4cupcacao powder
1/4cupcoconut sugar
2tspgluten free baking powder
1tsppink/sea salt
1/2cupcoconut oilmelted
1cupcoconut milkcanned, full fat
1vanilla beanscrapped, or 2 tsp vanilla extract
1tbsppure maple syrupor raw honey (liquid stevia can also be used but you might need to play with the quantity here)
Chocolate Ganache
1cupcoconut milkcanned, full fat
300g80% dark chocolatesubstitue for 4 tbsp cacao powder or vegan chocolate
1tspvanilla extract
Coconut & Macadamia Crumb
1/2cupmacadamia nutsroasted
1cupshredded coconut
1/4tsppink/sea salt
20gcoconut flour
25gcoconut oilmelted
2tspcoconut sugar
Instructions
Chocolate Mud Cake
Preheat oven to 180 C or 350 F (160 C for fanforced, 325 F).
Grease and line a 22cm springform cake tin.
In a large bowl, mix together almond meal, cacao powder, coconut sugar, baking powder and pink salt.
In a separate bowl, whisk together eggs, coconut milk, vanilla, maple syrup and melted coconut oil. Note, that when the coconut oil is added it may separate the coconut milk. If this happens continue to gently whisk the mixture together and it should recombine – this may take a few minutes.
Gently, fold the dry ingredients into the wet ingredients until just combined. Do not over mix this as the air that was whisked into the wet ingredients will be lost.
Pour into prepared cake tin and bake for 40 – 50 minutes, or until an inserted skewer comes out clean.
Once cooked, set aside to cool for 5 minutes, then remove from tin and place on wire rack and leave to cool completely.
Coconut & Macadamia Crumb
Preheat oven to 180 C or 350 F (160 C for fanforced, 325 F).
Roughly chop macadamia nuts
Place chopped macadamia nuts and shredded coconut on a lined baking sheet and place in oven for about 5 minutes. Watch this carefully, as it will brown quickly. You want both the coconut and macadamia nuts to be slightly roasted with a golden colour.
Once golden, remove from oven (don’t turn it off) and let cool.
Place macadamia nuts, shredded coconut, pink salt, coconut flour, melted coconut oil and coconut sugar in a food processor and blitz to a course crumb.
Transfer to a lined baking tin and place back in over for about 10-12 minutes, until a rich, dark golden colour.
Once ready, remove from oven and set aside to cool.
Chocolate Ganache
Roughly chop chocolate and place into a large heatproof bowl.
In a small saucepan, bring coconut milk to boil, reduce and let it slightly thicken.
Pour hot coconut milk over chocolate, cover and let stand for one minute.
Remove cover and stir until smooth and creamy then mix in vanilla. Set aside to cool.
Once cool, cover and place in fridge until ready to use.
Ganache can be heated again if it becomes too solid. All you need to do is place is the bowl over a pot of simmering water and melt to required consistency. Make sure the water does not touch the bowl as this will cause the ganache to seize.
Assembly
Slice the cake in half so that you have two layers.
Spread half the ganache on one layer. Place the second layer back on top and place in fridge to set.
Once set, remove from fridge and cover with remainder of ganache. If you do have ganache left over, you can roll them into truffles and use to decorate cake with.
Decorate cake with extra macadamia nuts, coconut macadamia crumble and truffles. Place back in fridge until ready to serve.