If this was the Melbourne Cup, then this is the winning trifecta ticket. It’s cake, it’s chocolate, it’s coffee. What more do you want?
I am partial to a bloody good coffee, and speaking of Melbourne, it is hands down the best place to get one. You have to tolerate a lot of wanky hipster baristas with their beards and man buns, but it’s worth it. And so is this cake, washed down with a hot cup of ‘get shit done’ aka, coffee…
- 8 eggs
- 3/4 cup honey
- 1/2 cup coconut oil (plus a little extra to grease tin)
- 3 tablespoons strong espresso
- 1 teaspoon vanilla
- 1/2 cup coconut flour, sifted
- 1/2 cup cacao powder, sifted
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
For the icing…
- 1/2 cup cashew butter
- 9 small dates, pitted
- 2 tablespoons strong espresso
- 1/4 cup pecans to decorate
- Preheat oven to 160 degrees Celsius.
- Grease a 20cm round cake tin with a little coconut oil and line the bottom with baking paper.
- Beat the eggs in a large bowl with an electric hand mixer for a minute or two.
- Add the cooled coffee, oil, honey, vanilla and salt then beat for a minute longer.
- Sift in the dry ingredients, the beat mixture together on a low setting. You may need to scrape down the sides once or twice.
- Pour mix into tin and bake for 55 minutes until skewer comes out clean.
- Cool the cake before icing it.
- While the cake is cooking, soak the pitted dates in the espresso for 10 minutes.
- Add the dates and coffee to the cashew butter in a food processor and whip together to make the icing.
- Sprinkle the roughly chopped pecans on the top.