Culture Street


Mocha cake with chocolate ganache

On June 2, 2017

There’s no reason to deprive yourself, or those you love, of a chocolate fix when you can make this seriously easy, yet beautifully presented cake. If pomegranates are not in season, simply adorn the cake with sliced strawberries or little jewel-like raspberries.

Serves 8
Preparation time 10 minutes
Cooking time 50 minutes + cooling

340 g (11¾ oz/1½ cups) whole wheat grains (see Note page 45)
100 g (3½ oz) dark chocolate (70% cocoa solids), broken into pieces
125 g (4½ oz) butter, at room temperature
125 ml (4 fl oz/½ cup) pure
maple syrup
2 eggs
2 teaspoons baking powder
80 ml (2½ fl oz/1?3 cup) espresso coffee, cooled
170 ml (5½ fl oz/2?3 cup) milk of choice
½ teaspoon pure vanilla
whipped cream, to serve
pomegranate seeds, to serve

Chocolate ganache
100 g (3½ oz) dark chocolate (70% cocoa solids), broken into pieces
80 ml (2½ fl oz/1?3 cup) thin (whipping/pouring) cream

Preheat the oven to 160°C (315°F)/140°C (275°F) fan-forced. Line the base and side of a 20 cm (8 inch) round cake tin with baking paper.

Mill the wheat grains for 1 min/speed 10. Scrape down the side of the bowl. Add the chocolate and mix for 10 sec/speed 8. Scrape down the side of the bowl.

Add the remaining cake ingredients and mix for 20 sec/speed 4.

Spoon the cake mixture into the prepared tin, levelling the surface.

Bake for 50 minutes or until cooked and golden. Leave to cool in the tin. Transfer to a serving plate.
Meanwhile, to make the chocolate ganache, chop the chocolate for 10 sec/ speed 8. Scrape down the side of the bowl. Add the cream and cook for 2 min/50°C/speed 3. Leave to cool in the mixer bowl for 20 minutes.

Spread the ganache over the cooled cake. Top the cake with the cream and pomegranate seeds and serve. Keep in an airtight container for up to 3 days.

Whole Food Thermo Cooked_CVRImages and recipes from Wholefood Thermo Cooked by Tracey Pattison (Murdoch Books RRP $39.99). Buy the book here.

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