If someone asks me how this recipe came up, I would answer that, after 10 days thinking about how to get a cake that exceeded all the previous ones, I got tired and decided to mix all my favorite ingredients, and put them on the best gluten-free dough (which is the base in some of my recipes) and finish it with chocolate ganache. The result? The perfection
Crunchy crust, creamy filling with only 4 ingredients and very simple to make, and a dark chocolate ganache that gives a touch that contrasts perfectly with the sweet and extra creamy filling.
I like simple recipes with healthy wholesome ingredients, using quality ingredients and convert and mix them in the proper and respectful way to achieve a quality result, I really hope you like this recipe as much as I do, it is simply one of my favorites.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Super creamy double chocolate cake
This is a super simple to make cake that everyone who tries it will fall in love
- 2 1/2 cups buckwheat flour 300g
- 1/2 cup coconut or muscovado sugar 100g
- 1/3 cup cold water 70ml
- 1 egg or two egg replacement*
- 1/4 cup liquid oil 60ml
- 1/4 tsp sea salt
Creamy chocolate filling
- 2 cups coconut cream 420ml
- 200 g dark chocolate, chopped at least 70% cacao
- 1/3 cup maple syrup or honey 80g
- 1/2 cup unsalted natural peanut butter 110g
- 100 g dark chocolate, chopped at least 70% cacao
- 1/4 cup milk of your choice 60ml
In a bowl put the sugar, oil and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky
Stretch the dough to a thickness of 2mm. Divide it in 2 equal parts and put it in 2 cake molds of 16 cm in diameter or a large one of 26 cm.
Puncture the dough with a fork in the whole base, so that the air escapes and doesn't inflate the dough, and bake for 10 minutes or until it is dry and golden brown in its entirety. Let cool
In a saucepan over low heat put the coconut cream until it is about to boil, add the syrup or honey and mix continuously. Add the chopped chocolate and keep stirring over low heat until all the chocolate melts. Pass the mixture to a bowl, add the peanut butter and beat for a minute or until everything is well integrated.
Put the filling on the crusts and take to the refrigerator for 2 hours
For the ganache heat the milk over low heat without it coming to boil, once it is hot add the chopped chocolate and mix until melted, put on the filling and let cool until the ganache hardens.
Keep in the refrigerator and enjoy!!!
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.