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Food

Rachel Khoo's Chocolate Cake

Preparation time
20 minutes
Cooking time
30 minutes
Serves
10-12

INGREDIENTS

FOR THE CAKE

250g dates, pitted

90ml espresso or strong coffee

80g ground flaxseeds

180ml vegetable oil

1 x 400g tin of black beans, drained (reserve 120ml of the liquid for batter)

80g good-quality cocoa powder

2 tbsp vanilla bean paste

2 tsp baking powder

1 tsp sea salt

FOR THE ICING

2 very ripe avocados

4 tbsp cocoa powder

4 tbsp carob or maple syrup, or to taste

a handful of mixed berries, for decorating

50g dark chocolate

METHOD

1. Preheat the oven to 200°C/fan 180°C. Line the cake tin with baking paper.

2. Roughly chop the dates, place in a small heatproof bowl, then pour over the hot coffee. Put into a food processor and blend the dates to a sticky paste. Add the rest of the ingredients for the cake, and blend until the mixture is perfectly smooth.

3. Dollop the mixture into the prepared cake tin and use a palette knife or spoon to smooth the top. Bake for 30 minutes in the centre of the oven. When you insert a skewer, it should still come out slightly wet. Leave to cool for 10 minutes in its tin before transferring to a wire rack to cool.

4. To make the icing, scoop the avocados out of their skins and blend in a food processor with the cocoa and carob or maple syrup. Taste and add more syrup to your liking.

5. When ready to serve, transfer to a serving plate. Use a palette knife to spread the icing over the top of the cake. Decorate with the berries and grate the chocolate over the top to finish.

Top tips: This batter can be baked in muffin cases for individual cakes. Bake for 10 minutes. Using coconut butter will give the cake a slightly coconutty flavour, whereas a neutral vegetable oil will keep the chocolate flavour pure. It’s important to use really ripe avocados to achieve a perfectly smooth frosting.

Get ahead: The un-iced cake keeps for a few days when well wrapped, or can be frozen in an airtight container for up to a month.

Images by David Loftus from The Little Swedish Kitchen by Rachel Khoo.

Food
Preparation time
20 minutes
Cooking time
30 minutes
Serves
10-12

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