Culture Street

Food

Mocha cake with chocolate ganache

On June 2, 2017

Theres 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

Ingredients
340 g (11 oz/1 cups) whole wheat grains (see Note page 45)
100 g (3 oz) dark chocolate (70% cocoa solids), broken into pieces
125 g (4 oz) butter, at room temperature
125 ml (4 fl oz/ cup) pure
maple syrup
2 eggs
2 teaspoons baking powder
80 ml (2 fl oz/1?3 cup) espresso coffee, cooled
170 ml (5 fl oz/2?3 cup) milk of choice
teaspoon pure vanilla
whipped cream, to serve
pomegranate seeds, to serve

Chocolate ganache
100 g (3 oz) dark chocolate (70% cocoa solids), broken into pieces
80 ml (2 fl oz/1?3 cup) thin (whipping/pouring) cream

Method
Preheat the oven to 160C (315F)/140C (275F) 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/50C/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.

You Might Also Like

Food

CHICKEN NICOISE

REP 10 MINUTES | COOK 25 MINUTES + COOLING + 5 MINUTES RESTING

On November 24, 2017

Food

Avocado Pesto Gnocchi

serves 2 generously / preparation : 6 minutes

On July 21, 2017

Food

Vanilla and almond cake with rose almond cream and raspberry jam

WHEAT FREE / DAIRY FREE / EGG FREE

On May 16, 2013
 

Food

River Cottage Australia Cooking School 2015

Need to brush up on your culinary skills? Leading independent television production company KEO Australia launched today the River Cottage Australia Cooking School 2015.

On April 7, 2015

Food

Berry Yoghurt Jellies

Serves 4 Preparation: 10 minutes, plus chilling time

On March 24, 2017

Food

COCONUT BIRCHER WITH BANANA

PREP 15 MINUTES | CHILL OVERNIGHT OR 8 HOURS

On November 3, 2017
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au