If food is the language of love, there is nothing much better than a melt in the mouth, home baked cake with the winning combination of coffee and chocolate.
Imbibed with the richness of Holy Joe cold drip coffee and topped with one of our favourite local artisan chocolate brands, Chow Cacao, this is our new favourite celebration cake. It is of course best served with a shot of Holy Joe Cold Drip coffee on ice, with cream.
1-2 blocks Hazelnut Butter Crunch dark chocolate, roughly chopped
Mix of Chow Cacao Rocky Road Dark & Caramel and Coco Rough clusters, roughly chopped
Edible flowers (we used native violets)
Preheat the oven to 180C.
Line a medium size round cake tin with parchment paper.
In a large mixing bowl, mix flours, coconut sugar, cinnamon, bicarb and baking soda, and salt until well combined.
Whisk the macadamia oil, almond milk, cold drip coffee, eggs, yoghurt, vinegar & vanilla in a large bowl, until well combined.
Mix wet ingredients with dry mix until blended thoroughly.
Pour mixture into lined cake tin and bake for approximately 30 minutes or until a skewer comes out clean.
Once done, remove from the oven and allow to cool a little in the tin before placing on a rack.
When cool, spread generously with hazelnut butter, and top with chocolate crunch and clusters. Add edible flowers or berries if desired.
Serve drizzled with coffee cream ( blend a tsp of Holy Joe Cold Drip Coffee into ½ cup thick organic, grass fed cream or coconut cream)or a scoop of coconut ice cream, and a shot of Holy Joe Cold Drip Coffee.