One Bowl Chocolate Cake
One Bowl Chocolate Chunk Cake
Everyone needs a chocolate cake recipe and this is mine!
Fudgy, dense and intensely chocolate this cake is so quick to get together using basic pantry staples. A quick bake time makes this truly my go to cake for last minute company and when cravings call. Because sometimes, a need for chocolate happens! Enjoy! xx Ash
One Bowl Chocolate Chunk Cake
INGREDIENTS
2 cups blanched Almond Meal/Flour
ΒΌ cup Cacao
Β½ teaspoon Baking Soda
Pinch of Sea Salt
2 free-range Eggs ( or 2 pre-prepared flax eggs for vegan option see note)
Β½ cup Maple Syrup or Rice Malt Syrup
1 tablespoon Vanilla Extract
Β½ cup Chocolate (preferably a bar, chopped, I used a 85% dark lindt)
METHOD
Pre-heat oven to 175Β°C/350Β°F
For individual serves grease small ramekins or a 12 hole muffin tin and set aside. For a cake grease and line an 8β round or loaf tin.
In a large mixing bowl sift almond meal, cacao, baking powder and salt.
Add eggs to the side of the bowl lightly whisking.
Add rice malt syrup and vanilla extract and mix through.
Fold through chopped chocolate.
A thick, dense batter is to be expected.
BAKE TIMES
For individual cakes (muffin tin/ramekin option) bake for 12-15 minutes or until a skewer comes out clean.
For an 8" round or loaf cake, bake for approximately 20 minutes testing with a skewer.
Turn out to cool on a wire rack.
Serve slightly warm with berries and coconut cream or yoghurt.
NOTES:
This batter wonβt change in shape and tends to have a crust on the outer layer that I love! If you want a smooth top to your cakes use a spatula, cake knife or the back of a teaspoon with a bit of water to smooth out the batter before baking.
FLAX EGG: To make one flax egg mix 1 tablespoon of ground flax to 3 tablespoons of filtered water and let sit in the refrigerator for 30 minutes until thick and the consistency of egg white. Increase quantities depending on the number of eggs you wish to replace.
