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GUEST RECIPE: Hot Chocolate Cake with Honeyed Cream By Brenda Janschek

Inspired by the success of my Date and Cinnamon muffin recipe, I set out to recreate something similar in the form of a cake, something “softer or wetter” as my daughter has requested. Apparently she is kinda over the muffin-thang and has decided that she would prefer a different texture in her cakes.
First world problems to the max.
So together we set to task and created this delectable cake and she assures me that this time the texture is “just right”. Phew!
I had planned on using dates but had run out (a rare thing in this house). Having seen a few recipes around using prunes, I was inspired to give it a go.
Verdict: Prunes and chocolate = match made in cake heaven

Hot Chocolate Cake

1 1/4 cup prunes, deseeded
1 1/4 cups boiling water ( I used from the kettle)
1 teaspoon bicarbonate of soda
60 grams butter, chopped
1/2 cup coconut or rapadura sugar
1 cup spelt flour
2 teaspoons baking powder
2 eggs
100 grams dark chocolate, chopped (I used 90% Lindt but you may like to go for 70% as it may be too intense if you’re not used to it)
thick cream
raw honey
Preheat oven to 175 degrees
Butter and line cake tin
Pop prunes, hot water and bicarbonate of soda into a food processor with the lid on and let it stand for 5 minutes
Add the butter and sugar and pulse until just combined
Add flour and eggs and pulse again until just combined (careful not to overpulse)
Add chopped chocolate and pulse a few more times
Pour the mixture into the prepared bake tin and pop in the oven for approx 50 mins – 1 hour, test is ready with a skewer
Remove the cake from the oven and allow to cool in  pan for 5 minutes before turning out onto a cooling rack
While it’s cooking whip together your cream with some raw honey to taste with a spoon
Serve cake warm with some honey cream and berries
Eat the cake within 3 days or store in the freezer
These Thermomix and Gluten-Free Instructions  were sent to me by my clever friend Sarah from CleverCook
250g pitted prunes in
250g boiling water
1 teas bicarb
Speed 1/no temp.
60g butter
80g rapadura
100g dark chocolate
SP 4/30 secs, scrape down
2 eggs
120g GF flour
2 teas baking powder
SP 5/15 secs. Pour into lined muffin tins and cook 25-30 mins. Thanks Brenda, they are lovely!

– See more at: http://brendajanschek.com/recipes-nutrition/hot-chocolate-cake-with-honeyed-cream/#sthash.LAwBWt4i.dpuf

About Brenda:
I’m a certified health coach, wellness blogger, freelance writer, recipe creator, passionate advocate for women’s and children’s health and a busy mum of two! Through my writing, coaching, kids cooking classes, kitchen makeovers and popular eCourses, it’s my mission inspire and empower positive well being in families across Australia and beyond.
Find her @
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