Decadent chocolate cake with CARAZEL chocolate bark
Decadent chocolate cake with CARAZEL chocolate bark
Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 12 servings
This delicious chocolate cake is great for any occasion, but it makes for an extra special birthday cake. Don't you dare skip the ganache - when made with hazelnut butter, it adds another level of chocolatey goodness. What more could you ask for? A few pieces of our new chocolate bark to make it extra tasty and beautiful!
Ingredients
Cake
- 2 cups spelt flour
- 1/2 cup cacao powder
- 1 1/2 tsp baking powder
- 1 cup cane sugar
- 1/2 tsp sea salt
- 1 1/2 cup nut milk of your choice
- 1/2 cup dark chocolate chunks
- 1/4 cup coconut oil, melted
- 1 tsp apple cider vinegar
- 1/2 tbsp homemade vanilla extract
- 1/4 cup maple syrup
Icing
- 1/3 cup nut milk of your choice
- 1/3 to 1/2 cup cane sugar
- 2/3 cup dark chocolate chunks
- 1/2 tsp homemade vanilla extract
- 1/4 cup almond or hazelnut butter
- PRANA Chocolate bark of your choice (such as Algarve, Carazel or No Mylk'n)
Preparation
Cake
- Preheat the oven to 350°F.
- In a bowl, mix the dry ingredients together.
- Heat the nut milk with the chocolate just until it's hot, either in the microwave or in a double boiler. Mix until the chocolate is melted.
- Mix in the rest of the wet ingredients.
- Add the dry ingredients to the wet. Mix until smooth and creamy.
- Transfer the cake batter to an 8" springform pan.
- Put in preheated oven for 30 minutes, testing for doneness with a sharp knife in the center of the cake.
- Let cool for 10 minutes in the pan before transferring the cake to a cooling rack.
- Cover the cake with a clean kitchen towel so that it doesn't dry out and put it in the refrigerator for 10 minutes.
- While the cake is in the refrigerator, prepare the ganache.
Icing
- In a small saucepan, mix the milk with the sugar until it's dissolved.
- Add the chocolate, turn the heat off, and let it melt.
- Add the vanilla and nut butter, and mix until the ganache is smooth and creamy. Let the mix cool for 15 minutes in the refrigerator.
- Spread the ganache on the cake with the help of an offset spatula.
- Refrigerate for 15 to 20 minutes or let cool in the freezer for 10 minutes.
- Sprinkle with chocolate bark before serving.
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