One Bowl Chocolate Cake
This is my favourite no fuss one bowl chocolate cake recipe that is in my 80/20 book. It takes just a few minutes to mix up and perfect for impromptu dinner parties, picnics or just because you feel like some chocolate therapy.
What’s good about it:
The botanical name for the cacao tree is theobroma cacao – which means “food of the gods” in Greek. The American Journal of Clinical Nutrition reports that cacao can improve heart health, lower blood pressure and reduce LDL (“bad”) cholesterol. Cacao is high in magnesium and iron and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain that gives you a pleasurable sensation similar to the high people get after exercise.
3 cups (300g/10 1/2 oz) almond meal (see notes)
1/2 cup (60 g/2 oz) unsweetened good quality cacao powder
2 teaspoons gluten free baking powder
4 free range/ organic eggs
2 teaspoon vanilla extract or paste
125 ml (1/2 cup/4 1/2 fl oz) melted butter or your choice macadamia nut oil or cold pressed coconut oil
125 ml (1/2 cup / 4 1/2 fl oz) your choice of milk (dairy, nut, seed, rice)
1/2 cup (125 g / 4 1/2 oz) coconut sugar or 4 tablespoons manuka honey or rice malt syrup
Preheat oven to 150 C (300 F) – fan forced. 170 C (325 F) no fan.
Combine almond meal, cacao, coconut sugar and baking powder.
Add the eggs, melted butter and milk then mix well to form a smooth batter.
Spoon into a 20 cm / 8 inch round baking tin that you have lined with baking paper to prevent sticking.
Bake for 40 minutes or until just cooked through.It’s ok if the inside is a little moist when you remove the cake as it will create a lovely moist texture inside.
Serve alone or topped with ganache (see below) chocolate mousse or smashed raspberry sauce.
Nutrition per serve:
Protein: 5.2 g
Total fat: 15 g
Saturated: 1.9 g
Carbs: 6.5 g
Fibre: 1.4 g
Sodium: 26 mg
For nut free chocolate cake or for those who want to use traditional wholemeal flours, check out my Naked Chocolate Cake.
MAKING THE PERFECT CHOCOLATE GANACHE
The secret to a purely delicious chocolate cake is the ganache that covers it. It’s basically made from 2 simple ingredients chocolate and cream that are combined gently and lovingly until the final result is a smooth silky masterpiece.When making ganache, the most important tip I can give you is to keep the heat gentle. Gentle heat on the cream so you don’t burn it. The higher the fat content of the cream, the richer and more stable the finished ganache will be but it’s important to note that I also regularly make ganache using good quality organic milk, coconut milk and even cashew nut milk if I have any in the fridge. It all works perfectly – just the richness and mouthfeel will be slightly varied depending on milk or cream you are using as well as the quality of your chocolate.
200 g good quality dark eating chocolate, chopped (minimum 70 – 85 % cocoa solids) (see notes)
200 ml cream or your choice of (macadamia nut milk, coconut milk)
pinch sea salt
Warm the cream in a pot over a gentle heat – do not boil.
Melt the chocolate gently in a bowl over a simmering pot of water.
Remove the cream and chocolate from the stove.
Pour the cream in gently into the melted chocolate – incorporating with a spoon or whisk until smooth and creamy.
Add a pinch of sea salt.
Cool your ganache at room temperature for about 2 hours until set.
Spread ganache over your favourite chocoalte cake or cupcakes and enjoy.
I used 85% lindt dark chocolate for this ganache recipe.
Store ganache at room temperature in a cool place for up to 2 days and covered in the fridge for upto 2 weeks.
Nutrition per 20 g serve:
Total fat: 7 g
Saturated: 4 g
Carbs: 6 g