Rich Chocolate Cake with Rosemary Chocolate Ganache

Rich Chocolate Cake with Rosemary Chocolate Ganache

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Rich Chocolate Cake with Rosemary Chocolate Ganache

  • Author: Hanna
  • Yield: 812 servings* 1x
Scale

Ingredients

  • 100g / 3,5 oz oat flour
  • 65g / 2,3 oz cocoa powder
  • 1,5 tbsp milled flax or chia seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • A pinch of salt
  • 250ml plus 1 tbsp / 1 cup plus 2 tbsp tbsp milk of choice
  • 35g / 1,2 oz coconut sugar or other granulated sweetener
  • 80g / 2,8 oz pitted dates
  • 25g / 0,9 oz nut butter of choice
  • 1/2 tsp vanilla extract
  • 25g / 0,9 oz dark chocolate, melted

Glaze + topping

  • 60g / 2 oz dark chocolate, chopped
  • 2 tbsp water
  • 2 tbsp liquid sweetener, room temperature
  • A pinch of salt
  • 1/2 tbsp finely chopped fresh rosemary
  • Optional fresh rosemary twigs for decorating

Instructions

  1. Preheat the oven to 160ºC / 320ºF and prepare a cake pan*.
  2. In a large bowl mix the oat flour, cocoa, milled seeds, baking powder, baking soda, and salt.
  3. In a blender, blend the milk, sugar, dates, nut butter, and vanilla smooth.
  4. Add the wet to the dry and mix until just combined. Add the melted chocolate and give another stir until incorporated.
  5. Transfer the batter to the cake pan. Bake for 30-35 minutes or until a tooth pick runs clean. Baking time of course depends on the thickness of the cake, mine were super thick, hence, the long baking time.
  6. While you let the cake cool place the chopped chocolate, water, liquid sweetener, and salt in a microwave safe bowl. Microwave until the chocolate has melted, add finely chopped rosemary, and mix with a fork until you get a nice glaze.
  7. Transfer and spread out the glaze on top of the cake, decorate with some extra rosemary, and let set in the fridge or room temperature. Cut up and enjoy!

Notes

*I used this bundt cake pan and the recipe yielded in total four 2,5 dl / 1 cup cakes, in total 1 liter / 4 cups. However, you can of course use bigger mold. For round, regular cake forms, I recommend using one with a diameter of 20 cm / 8 inches.

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