A decadent chocolate cake for that special occasion!

Yields16 Servings
Prep Time35 minsCook Time50 minsTotal Time1 hr 25 mins

Cake:
 4 eggs
 ½ cup omegaNZ™ Avocado Oil
 ½ cup hemp seed milk
 ½ cup maple syrup
 2 tsp vanilla extract
 3 tsp baking powder
 ½ cup cacao powder
 2 ½ cups almond meal
 ¼ cup new hemisphere™ Hemp Protein
 ¼ cup new hemisphere™ Hemp Seed Flour
Chocolate Ganache
 250 g good quality dark chocolate (at least 70% cacao)
 250 ml cream
 pinch sea salt

Cake:
1

Preheat the oven to 160°C Fan Forced. Line a 20 cm round springform baking tin.

2

Whisk the eggs in a medium bowl then add the omegaNZ™ Avocado Oil, hemp seed milk, maple syrup, and vanilla extract. Whisk to combine.

3

Add the baking powder, cacao powder, almond meal, new hemisphere™ Hemp Protein and Hemp Seed Flour. Fold gently until combined.

4

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.

5

Cool completely.

6

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.

7

Serve with a dollop of plain yoghurt and ENJOY!

Chocolate Ganache
8

Chop the chocolate up into small pieces.

9

Heat the cream over a medium heat in a small saucepan. Allow to simmer but do not boil. Remove from the heat.

10

Add the chopped chocolate and salt. Leave to stand for 3 minutes without stirring.

11

Stir gently until smooth then pour over cake.

Like this recipe?

Get your Hemp Seed Hulled here!

Get your Hemp Protein here!

Get you Hemp Seed Flour here!

 

Notes:

To make your own hemp seed milk, click on the following https://www.nzhempfoods.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

Ingredients

Cake:
 4 eggs
 ½ cup omegaNZ™ Avocado Oil
 ½ cup hemp seed milk
 ½ cup maple syrup
 2 tsp vanilla extract
 3 tsp baking powder
 ½ cup cacao powder
 2 ½ cups almond meal
 ¼ cup new hemisphere™ Hemp Protein
 ¼ cup new hemisphere™ Hemp Seed Flour
Chocolate Ganache
 250 g good quality dark chocolate (at least 70% cacao)
 250 ml cream
 pinch sea salt

Directions

Cake:
1

Preheat the oven to 160°C Fan Forced. Line a 20 cm round springform baking tin.

2

Whisk the eggs in a medium bowl then add the omegaNZ™ Avocado Oil, hemp seed milk, maple syrup, and vanilla extract. Whisk to combine.

3

Add the baking powder, cacao powder, almond meal, new hemisphere™ Hemp Protein and Hemp Seed Flour. Fold gently until combined.

4

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.

5

Cool completely.

6

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.

7

Serve with a dollop of plain yoghurt and ENJOY!

Chocolate Ganache
8

Chop the chocolate up into small pieces.

9

Heat the cream over a medium heat in a small saucepan. Allow to simmer but do not boil. Remove from the heat.

10

Add the chopped chocolate and salt. Leave to stand for 3 minutes without stirring.

11

Stir gently until smooth then pour over cake.

Avocado Oil and Hemp Chocolate Cake