Gina Sakic

Perfect Perfect Chocolate Cake

  • 300 g good quality (85% ) dark chocolate
  • 250 g lightly salted grass-fed butter
  • 9 organic eggs – room temperature
  • beans from 2 vanilla pods, scraped
  • 1 teaspoon ground cardamom
  • 1 cup frozen blueberries

  • 4 tbs raw cacao
  • 4 tbs carob powder
  • 5 tbs coconut oil
  • 40g butter or ghee
  • pinch of salt
  • berries, bee pollen

Preheat the oven to 160 C.
Butter your cake tin and line completely with baking paper.
Gently melt the dark chocolate and the butter in a bowl, stir well and allow to cool slightly.
Beat the eggs for 10 – 15 minutes until light and creamy - try to incorporate as much air as possible.
Add vanilla and cardamom and beat until combined.
Fold through half of the melted chocolate mixture through the beaten eggs and incorporate lightly, then add the rest of the melted chocolate and fold through gently until combined.
Pour half the mixture into the prepared baking tin, add blueberries and cover with the rest of the mixture.
Bake the cake for 35 minutes or until just set and springs back lightly when touched.
Remove from the oven and allow to cool.
Place into the fridge to cool completely before removing from the tin.

Melt the frosting ingredients over low heat. Drizzle the frosting over cooled cake. Decorate with some berries and bee pollen.