Rich Chocolate Fudge Cake
Ingredients
For the Cake
- coconut oil spray
- 14 tablespoons butter, chopped
- 2 teaspoons vanilla extract
- 3/4 cup cocoa powder
- 10 soft, pitted prunes, chopped small
- 1/3 cup maple syrup
- 6 eggs
- 1/2 cup coconut sugar
- 1 cup almond milk
For the Ganache
- 1 tablespoon toasted sesame oil
- 1 1/3 cup dark chocolate morsels
Instructions
For the Cake
- Preheat oven to 300 F.
- Lightly spray the bottom and side of an 8-inch round springform pan with coconut oil spray. Place a round of parchment paper in the bottom of the pan and lightly spray it with coconut spray as well.
- Place the butter and vanilla in a small saucepan over low heat. Use a sieve to sift the cocoa into the pan with the butter. Stir with a spatula until completely smooth. Remove from the heat and set aside.
- Place the prunes and maple syrup into the bowl of a food processor fitted with the “s” blade. Top with the cooled butter mixture then process until smooth. Transfer to a large mixing bowl, being sure to scrape all of the chocolate mixture from the food processor with a spatula.
- Place the eggs in the bowl of a stand mixer fitted with the whisk attachment and whip on high speed for 7 minutes or until tripled in volume.
- Add one-third of the egg mixture to the bowl with the chocolate mixture. Using your spatula, gently fold together until completely combined.
- Add the almond flour and the remaining egg mixture to the bowl and gently fold to combine.
- Pour the batter into the prepared pan and bake for 55 minutes or until set. (This cake gets fudgier as it sets so a test skewer inserted into the center will not come out clean.)
- Once cooked through transfer the cake to a cooling rack and cool completely in the pan.
- Notes: This cake gets fudgier as it sets so a test skewer inserted into the center will not come out clean. Once cooked through transfer the cake to a cooling rack and cool completely in the pan.
For the Ganache
- Combine the coconut milk and the dark chocolate morsels in the top of a double boiler, melt together until completely smooth.
- Pour the prepared ganache over the cake, you will have some left over.
- Serve immediately for a molten fudge effect or allow to completely set.
