Chocolate Cake with meia.dúzia® São Tomé Dark Chocolate spread with Blueberry and Port Wine. A Christmas temptation!
This could be just another chocolate cake… but it isn’t! We’ve combined a decadent chocolate cake with the intense flavour of “São Tomé” Dark Chocolate with Blueberry and Port wine to create the perfect dessert for this Christmas! A simple and delicious recipe that everyone will love!
- 1 + ¼ cup of apple puree
- 1 + ½ cup plant-based milk
- 1 tablespoon apple cider vinegar
- ½ cup brewed coffee
- 2/3 cup sunflower oil
- 1 teaspoon vanilla essence
- 2 cups self-raising flour
- 1 + 1/3 cup sugar
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch of fine salt
Filling and topping:
- meia.dúzia® Raspberry and Redcurrant jam with Verbena (to taste)
- meia.dúzia® “São Tomé” Dark Chocolate with Blueberry and Port wine (75g)
- Redcurrant, blueberries and rosemary (to decorate - optional)
Preheat oven to 180°C. Combine plant-based milk and vinegar on a large mixing bowl and set aside for 5 minutes. Add the coffee, oil, vanilla and apple puree and mix well. Then add the sifted flour, sugar, cocoa powder, baking soda, baking powder and salt. Divide batter evenly between two cake pans lined with parchment paper. Bake for about 30 minutes and let cool completely. On a plate lay down the first cake and cover with a layer of Raspberry and Redcurrant jam with Verbena. Cover with the second cake and frost generously with “São Tomé” Dark Chocolate with Blueberry and Port wine. Decorate the cake using blueberries, redcurrants and rosemary to form a Christmas wreath.
Perfect to serve on any special occasion, along with meia.dúzia® Rooibos tea with chocolate pieces, almond and Peppermint.