Chocolate Ganache Cake

Prep time: 20 minutes
Setting time: 15 minutes
Serves: 8-12
Freezer friendly: YES
R, GF, DF, RSF, VEG, V

Ingredients

For The Cake:

• 200 grams Macadamia Nuts
• 100 grams Sunflower Seeds
• 1 cup Dried Dates
• 1/2 cup Cacao Powder
• 1 cup Desiccated Coconut
• 1 tablespoon Water

For The Ganache:

• 2  large Avocados
• 1 cup Dates
• 1 cup Cacao Powder
• 1-2 tablespoons Maple Syrup
• Pinch of Salt
• 1 -2 cups Frozen Raspberries (set aside for the top of your cake)

For The Homemade Chocolate:

• 100 grams Cacao Butter, melted
• 1/2 cup Cacao Powder
• 1/4 cup Maple Syrup
• Pinch of Salt

Method

To prepare the cake:

• 1. Line around (20 cm) cake tin with baking paper and set aside.
• 2. Add all ingredients to a food processor and blend until well combined.
• 3. Transfer the mixture to the prepared cake tin.
• 4. Press evenly and set aside in the fridge to chill.

To prepare the ganache:

• 5. Add all ingredients to a food processor.
• 6. Blend until completely smooth and creamy.
• 7. Taste and add more sweetener if needed.
• 8. Spread the mixture roughly over your cake.
• 9. Top with the frozen raspberries.

To prepare the homemade chocolate:

• 11. Add all ingredients to a bowl and mix well.
• 12. Transfer to the fridge allowing it to film up a little (this will make it thick).
• 13. Splash over your amazing cake.

Recipe and Photo by Chef Cynthia Louise @chefcynthialouise1