Everyday Chocolate Cake

INGREDIENTS

Makes 2 x 20cm cakes or 1 large 25 cm cake.

1/2 cup (60g) Healthy Chef Naked Chocolat or dark cocoa powder

2 cups (260g) spelt flour or cup 4 cup GF flour if you want to make your cake gluten free.

2  teaspoons baking powder

1 1/2 cups (300 g) raw unrefined sugar or coconut sugar

2 organic eggs, beaten

1/2 cup (125 ml ) extra virgin olive oil 

1 cup (250 ml ) milk, your choice

1 cup (250 ml) hot water from the kettle

1 tablespoon vanilla extract

pinch of sea salt

TO DECORATE

250ml Chocolate Ganache or Yogurt Frosting 

METHOD

PREHEAT your oven to 160°C fan forced.

COMBINE the cocoa powder, flour, baking powder and raw sugar into a mixing bowl. 

ADD the eggs. olive oil and mik, followed by the water., vanilla and salt.

MIX well to form a runny batter. 

POUR into 2 lined 20cm baking tins, or alternatively one larger tin.

BAKE for 35 - 40 minutes or until the cakes are cooked through. It's ok to have them slightly moist in the middle.

COOL completely and frost with ganache or yoghurt frosting.

ENJOY.

NOTES & INSPIRATION

I have used my gorgeous home-made 2 ingredient Chcoolate Ganache. Or you can use my lovely Yogurt Frosting from my Garden Zucchini Cake recipe for a lighter option.

For a gluten-free version of the cake, check out my Gluten-Free Naked Chocolate Cake.