RecipesThe Ultimate Chocolate Cake with Chocolate Frosting & Raspberry Chia Jam

  • Serves 1 x 2 Layer 6-inch round cake
  • Prep time 40 mins
  • Cook time 45 mins
  • GLUTEN FREE LACTOSE FREE

    For the cake:

  • For the frosting:

  • For the raspberry chia jam:

    For the cake

  1. Whisk the egg yolks and sugar together until light and doubled in volume
  2. Sift the cocoa powder then whisk in with the egg yolks until combined
  3. Melt the chocolate and fold it into the yolk mix.
  4. Whisk the whites, adding the sugar bit by bit, take to a firm peak – they should be flexible and shiny.
  5. Fold in one third of the whites to the yolk mix to make it smooth, then very gently fold in the remaining whites. DO NOT overwork as all the air will be lost.
  6. Pour the mix evenly between two 6-inch cake tins lined with baking paper, smooth off the top gently with a palette knife.
  7. Bake at 160°C for 40-45 minutes. Check with a skewer, it should come out clean

    For the frosting

  1. Melt the chocolate.
  2. In a jug heat the coconut milk and the panela sugar in the microwave until the sugar has dissolved.
  3. Bit by bit add the coconut milk/sugar to the chocolate stirring the whole time so it becomes smooth. Then add in the sesame oil slowly until the frosting is rich and glossy.
  4. Leave to set up on the bench for about 1 ½ hours before using. Stir occasionally to keep a smooth texture.

    For the raspberry chia jam

  1. Toss the raspberries in the sugar and chia flour.
  2. Cook in a small pot, stirring the whole time, until the sugar dissolves and the raspberries breakdown. It will take 3-4 minutes for it to thicken up.
  3. Leave to cool before spreading into the middle of the cake.