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Notes:
To make your own hemp seed milk, click on the following https://www.newhemisphere.co.nz/recipe/hemp-seed-milk/
I used Lindt 70% cacao dark chocolate for the chocolate ganache.
You can substitute cocoa powder for cacao powder.
Check out our other Baking Recipes!
Inspired by: Teresa Cutter, The Healthy Chef https://thehealthychef.com/blogs/recipes/naked-chocolate-cake-2 and https://thehealthychef.com/blogs/recipes/ganache
Avocado Oil and Hemp Chocolate Cake
A decadent chocolate cake for that special occasion!
Ingredients
Cake:
- 4 eggs
- 1/2 cup omegaNZ™ Avocado Oil
- 1/2 cup hemp seed milk
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 3 tsp baking powder
- 1/2 cup cacao powder
- 2 1/2 cup almond meal
- 1/4 cup new hemisphere™ Hemp Protein
- 1/4 cup new hemisphere™ Hemp Seed Flour
Chocolate Ganache
- 250 g good quality dark chocolate (at least 70% cacao)
- 250 ml cream
- pinch sea salt
Instructions
Cake:
- Preheat the oven to 160°C Fan Forced. Line a 20 cm round springform baking tin.
- Whisk the eggs in a medium bowl then add the omegaNZ™ Avocado Oil, hemp seed milk, maple syrup, and vanilla extract. Whisk to combine.
- Add the baking powder, cacao powder, almond meal, new hemisphere™ Hemp Protein and Hemp Seed Flour. Fold gently until combined.
- Place into the lined baking tin and bake for 45-50 minutes or until a cake skewer or knife inserted into the middle comes out clean.
- Cool completely.
- To ice, pour a generous amount of chocolate ganache over the cake and allow it to run down the sides. This gives a smooth glossy finish. Chill for an hour or so to set.
- Serve with a dollop of plain yoghurt and ENJOY!
Chocolate Ganache
- Chop the chocolate up into small pieces.
- Heat the cream over a medium heat in a small saucepan. Allow to simmer but do not boil. Remove from the heat.
- Add the chopped chocolate and salt. Leave to stand for 3 minutes without stirring.
- Stir gently until smooth then pour over cake.