Super creamy double chocolate cake
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This is a super simple to make cake that everyone who tries it will fall in love

Course: Dessert
Servings: 12 portions
Author: Gaspar Carreira
Ingredients
Crust
  • 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
Ganache
  • 100 g dark chocolate, chopped at least 70% cacao
  • 1/4 cup milk of your choice 60ml
Instructions
Crust
  1. 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

  2. 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.

  3. 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

Filling
  1. 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.

  2. Put the filling on the crusts and take to the refrigerator for 2 hours

Ganache
  1. 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.

  2. Keep in the refrigerator and enjoy!!!

Recipe Notes

*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.