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Relaxed Recipes

Chocolate mud cake

autumn 2017

375g butter (or coconut oil if you would like it to be dairy free)
10 cacao melts
8 free-range eggs
1 cup honey
1 cup coconut flour
¼ cup cacao powder
2 tsp bicarb soda
2 tsp vanilla powder or vanilla bean paste
Chocolate Frosting
10 cacao melts
200g coconut oil
150g avocado (2-3 large)
1 tbsp cacao powder
1/3 cup raw honey
Preheat oven to 180°C.
Gently melt butter (or coconut oil) and cacao melts together in a pot on the stove, stirring occasionally.
Place eggs into a separate bowl and whisk together.
Add in the rest of the ingredients and combine well.
Add the melted butter and cacao mixture and ensure it is well combined.
Pour batter into a greased and lined tin evenly.
Bake for 35-40 minutes or until a skewer comes out clean.
Allow to cool to room temperature.
Chocolate Frosting 
Melt cacao melts in a double boiler.
Add coconut oil and blend together until smooth.
Add remaining ingredients and mix well.
Place in refrigerator for 10 minutes and then whisk again until it has a butter-like consistency.
When cool, cut the cake in half and spread about a third of frosting on the bottom layer.
Replace the top and spread with the rest of the frosting.
Serve with cacao nibs, toasted coconut flakes and fresh strawberries.