The time has come to share this decadent, rich, moist and importantly super easy chocolate cake. I have been making this utterly delicious black magic coffee & chocolate cake for years, but somehow it has not made it onto the blog
Perfect to have with a cup of coffee in the morning, at tea time in the afternoon or as a dessert. Sorry, coffee and walnut cake, you've just been superceded
Moist, earthy and wholemealy, very fruity and nutty, not overly sweet and pretty boozy. I was also determined to use olive oil instead of vegan margarine and a little wholemeal flour to give the cake that divine yet earthy taste which of course made it more difficult to find anything to adapt
It's really moist and very more-ish. I used instant espresso powder which gives a much more intense coffee flavour than regular instant coffee or even using real made up espresso
But then I had a light bulb moment –why not use pureed lentils (or beans) in recipes for baked goods to add moistnesswith less oil – plus more fiber and protein
This cake actually gets better with age and will always stay moist. Madewith clementines this cake is dense yet light, sweet but tangy, perfect for afternoon coffee
And it is impressive – four layers of dark, moist fudge cake filled with salted caramel swiss meringue buttercream (and extra caramel) and topped with whipped chocolate ganache and a generous drizzle of more salted caramel, this cake is truly indulgent (don’t think about the amount of sugar involved…)
I find that because the cake is so rich and moist, you don't need much - between four of us, we only managed to demolish a quarter, having a couple of modest slices each
