Chocolate Cake with Cacao Cream and Strawberries

By  |  0 Comments

Chocolate cake has a strong effect on even the most controlled individuals; there is just something special about a chocolate sponge with a matching cream. When your spoon digs into the cake’s soft texture and the sauce drizzles out from the centre, you know you have entered dangerous territory and the button on your jeans will most likely be required to be undone.

A friend of mine recommended I create a clean chocolate cake and the pretty presentation and taste of this delectable dessert is definitely one to serve when entertaining guests. The combination of the chocolate sponge with cacao cream and fresh strawberries is simply lovely and not overly rich (as some chocolate cakes tend to be) oh and did I mention it is healthy? Unbelievable!

INGREDIENTS

Chocolate Cake:

1 ½ cups whole wheat flour

¼ cup cacao

1 tsp baking powder

1 tsp baking soda

½ tsp cinnamon

3 tbls coconut oil

½ cup rice malt syrup

6 dates

¼ cup water

¼ cup almond milk

Pinch sea salt

 

Filling:

1 cup cashews

10 – 12 dates

3 tbls rice malt syrup

2 tbls coconut oil

1 ½ tbls cacao

½ cup water

¼ cup almond milk

Half a punnet of fresh strawberries

Handful of dark chocolate chips (optional)

METHOD

For cake:

  • Place oven on 170°C and spray a circular cake tin with baking spray.
  • In a mixer or large bowl, sift flour and add all dry ingredients and combine well.
  • Place dates and water in a small pot on low heat and crush until a thin liquid and add to mixture.
  • Add the remaining wet ingredients except eggs and mix while cracking one egg at a time into the mixture.  If cake mixture is a little thick add some extra water or almond milk.
  • Pour cake mix into the cake tin and place in the oven for 25 minutes. Let cool while you prepare the chocolate cream.

For filling:

  • Cut strawberries in halves and put aside.
  • Place dates, water, coconut oil, rice malt syrup and cacao in a small pot on low heat and crush dates until a chocolate sauce is formed.
  • In a blender, add cashews, almond milk, chocolate sauce and chocolate chips and blend well to make a chocolate cream. Add extra water if cashews are not completely blended or if you prefer a creamier look.
  • Cut the chocolate cake in half and smear the filling over the bottom half of the cake. Cover the cream with strawberries and pop the second half on top.  The cream may drizzle down the sides (this only makes it look even more delicious). Sift some cacao over the top of the cake and serve! Mmmm

To discover more recipes from My Clean Treats, head to the blog here: mycleantreats.com

My Clean Treats

My Clean Treats is a healthy dessert blog featuring simple guilt-free recipes made with all natural ingredients and no refined sugars or plain flours. Jessica is a Melbourne food lover with a self-confessed sweet tooth (chocolate in particular) and loves creating clean alternatives to her favourite desserts.