Rich Chocolate Cake with Rosemary Chocolate Ganache
- Yield: 8–12 servings* 1x
- 100g / 3,5 oz oat flour
- 65g / 2,3 oz cocoa powder
- 1,5 tbsp milled flax or chia seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 250ml plus 1 tbsp / 1 cup plus 2 tbsp tbsp milk of choice
- 35g / 1,2 oz coconut sugar or other granulated sweetener
- 80g / 2,8 oz pitted dates
- 25g / 0,9 oz nut butter of choice
- 1/2 tsp vanilla extract
- 25g / 0,9 oz dark chocolate, melted
Glaze + topping
- 60g / 2 oz dark chocolate, chopped
- 2 tbsp water
- 2 tbsp liquid sweetener, room temperature
- A pinch of salt
- 1/2 tbsp finely chopped fresh rosemary
- Optional fresh rosemary twigs for decorating
- Preheat the oven to 160ºC / 320ºF and prepare a cake pan*.
- In a large bowl mix the oat flour, cocoa, milled seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, and vanilla smooth.
- Add the wet to the dry and mix until just combined. Add the melted chocolate and give another stir until incorporated.
- Transfer the batter to the cake pan. Bake for 30-35 minutes or until a tooth pick runs clean. Baking time of course depends on the thickness of the cake, mine were super thick, hence, the long baking time.
- While you let the cake cool place the chopped chocolate, water, liquid sweetener, and salt in a microwave safe bowl. Microwave until the chocolate has melted, add finely chopped rosemary, and mix with a fork until you get a nice glaze.
- Transfer and spread out the glaze on top of the cake, decorate with some extra rosemary, and let set in the fridge or room temperature. Cut up and enjoy!
*I used this bundt cake pan and the recipe yielded in total four 2,5 dl / 1 cup cakes, in total 1 liter / 4 cups. However, you can of course use bigger mold. For round, regular cake forms, I recommend using one with a diameter of 20 cm / 8 inches.