• What you put in is what you get out. Sarah Graham says about her latest book – “For me, this book is about putting goodness in, and getting goodness out”. Wholesome – 100 sugar, gluten and carb conscious recipes is the fourth book lining the shelves with Sarah Graham’s name on it; the predecessors – Bitten. (2012), Smitten. (2014) and Home. (2015). This well-loved blogger, cookbook author and cooking show host brings us food that feeds not body alone, but the mind too. Be aware: refined sugar and carb!

    Read more about Wholesome – 100 sugar, gluten and carb conscious recipes in our May 2017 issue.

    Our Ultimate Chocolate Cake with Coffee Ganache

    Serves: 6 (Makes 1 x 22 cm cake)
    Cooking Time: Preparation time 10 minutes | Baking time 30–40 minutes

    Ingredients

    • ¼ cup coconut sugar (or maple syrup or rice malt syrup)
    • ¼ cup raw cacao powder
    • ¼ cup coconut oil, warmed until liquid
    • ¼ cup nut butter (I like macadamia)
    • 1 tsp vanilla paste
    • 1 tsp instant espresso powder
    • 1 cup just-boiled water
    • ½ cup coconut flour (or buckwheat flour)
    • ½ cup almond flour
    • 1 tsp baking powder
    • pinch of salt
    • 3 eggs, lightly beaten
    • raspberries and/or roasted nuts of your choice, for decorating
    • Coffee ganache

    • 1⁄3 cup raw cacao powder
    • ½ cup coconut oil, warmed until liquid
    • ½ cup coconut cream
    • 2 Tbsp maple syrup (or rice malt syrup)
    • ½ tsp instant espresso powder, dissolved in 1 tsp hot water (optional)
    • pinch of sea-salt flakes
    • 2–3 Tbsp peanut butter or nut butter (optional)

    Instructions

    1

    Preheat the oven to 170 °C and lightly grease a 22 cm round cake tin.

    2

    Mix together all of the cake ingredients, except the eggs. When you have a smooth batter, add the eggs and mix again until combined.

    3

    Pour the batter into the cake tin and bake for 30–40 minutes, or until the cake is just cooked through and a skewer inserted into its centre comes out clean.

    4

    To make the ganache, mix all the ingredients until smooth, altering the quantities to suit your preferred consistency.

    5

    Once the cake has cooled completely, pour over the ganache and decorate with fresh raspberries and/or roughly chopped roasted nuts, and serve as soon as possible.

    Notes

    Recipes by Sarah Graham Styling by Luisa Farelo Hayes Photographs by Curtis Gallon

    Four online readers will each win a copy of Wholesome (R230) by Sarah Graham (published by Penguin Random House, South Africa). Click here to enter.

     

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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