Dark Chocolate Coffee Cake
Sweets

Dark Chocolate Coffee Cake

Serves
4 people
Prep Time
10 minutes
Cooking Time
20 Minutes

This post is part of a collaboration we are doing with Republica Organic. For more coffee inspired content head over to their blog to check out some exclusive recipes.

Image: Photographically

250 g almond meal
25 g organic cacao
1 teaspoon baking soda
1/2 cup Pureharvest Coco² Almond 100 g dark chocolate
100 g butter/coconut oil
3 large eggs
2 Republica Organic Rome coffee capsules
brewed*
Frosting (optional)
2 cups cashews
soaked overnight or boiled for 10 minutes in hot water and drained
1/3 cup Pureharvest Rice Malt Syrup 3/4 cup Pureharvest Coco Quench 1 Republica Rome coffee capsule
brewed*

Preheat the oven to 180 degrees Celsius and grease a 20cm square cake tin.

For the cake
Combine almond meal, cacao and baking soda together in a bowl and set aside. In a heat proof bowl over a pot of simmering water, melt the COCO², chocolate and butter together. Pour this melted mixture into a bowl and allow to cool slightly. Beat in the eggs one at a time, then add the dry ingredients and mix well.

Pour the mixture into the prepared cake tin and bake in the oven for 20-25 minutes. Remove the cake from the oven and allow to cool while you make the frosting.

For the frosting
Place the cashews, rice malt syrup, coco quench and espresso into a food processor and blitz until pale and smooth, about 5 minutes.

Spread the frosting over the cooled cake in an even layer.

Serve with a cup of warm milk or your favourite Republica Organic coffee.

*If you do not have a Nespresso machine, just replace the coffee capsule with Republica's instant coffee, ground coffee or coffee beans.

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