Recipe: Chocolate Espresso Cake by Paleo Cafe
340g Cocoa Mass
1 Short Black Coffee (hot)
1 Vanilla Bean
¾ cup Honey
6 x Eggs
1 cup Ghee
1cup Almond Meal
1tsp Baking Powder
In a mixer add cocoa mass and hot short black coffee and mix on low until the cocoa mass has melted.
Add eggs and honey and beat on high for 3 mins. Turn down to low and add remaining ingredients until combined.
Pour into 22cm cake tin and bake at 170c for 45-50 min.
Serve with a dollop of your favourite dairy free ice cream – we love a scoop CocoLucious Vanilla Ice Cream with this cake.
Note you can substitute the cocoa mass with 340g of 70% dark chocolate if you prefer. Try to source a sugar/dairy free option where possible.