I have been creating perfect healthier chocolate cake recipe for a while. I´m so happy to tell you that I finally succeed! At least, I hope so. 🙂 Before the problem was too much cocoa, too dry, too much plain flour, too much sugar, too sweet, too bitter, too … and etc. In my opinion, all the whole grain flours like oat flour, whole grain wheat or rye flour aren´t good for such a cake because the results are like eating black bread. In addition, real chocolate mud cake has to be moist and sticky. Usually, the key is baking time and natural oils. When you bake it too long, it´s gone be too dry. When you don´t add enough butter it´s gone be too dry. Probably no one would like to eat plain chocolate cake which is dry when it doesn´t even have any berries or cream in it what makes it moist. So, chocolate mud cake has to be moist! With this recipe, you can make moist and sticky paleo chocolate mud cake!
Why is this cake healthier than usual wheat flour, butter and sugar chocolate mud cake? For example, this cake like many my other dessert recipes don’t have any white sugar in it. Have you heard the sentence that white sugar is like white death? There have been several kinds of research saying that we should reduce our sugar consumption and how bad the sugar is to ourselves. The researchers have found that sugar might be the reason for several health problems such as diabetes, cancer, autoimmune disease, heart diseases, obesity, bad memory etc. In, addition it´s really addictive. So, it´s quite hard to cut the sugar out of your diet completely at once.
Instead, I have tried to use natural sweeteners such as honey and dates. However, even with these natural sweeteners, you can´t eat them too much. They still have a lot of energy inside what you need to use later. In addition, it´s quite easy to make mistakes by choosing the natural sweeteners. For example, sometimes when you are buying dates you can accidentally buy dates with all kind of unwanted syrups. So, I usually read the labels what do they contain.
You can be mistaken even for choosing the honey. The problem is that the sellers would like to make the look of the honey better than it normally used to be. Not to mention that some sellers are adding preservatives to keep the honey liquid. However, the honey is one of the foods which almost never expires when you keep it on the right way (for example honey can´t have any other ingredients inside and you should always use a clean spoon to take the honey. Even one teardrop of tea water can spoil the honey). Some sellers are even adding sugar inside the honey to get more of it in a cheaper way. I have also heard that some sellers are butting sugar or sugar water next to bees so that the bees would collect sugar instead of letting the bees to collect pollen from the flowers. How to make sure that the honey doesn´t contain any sugar water or just water when you are buying honey from the farmers market? When the honey is still liquid then the honey has to flow like strand when you lift it with a spoon. When the honey has crystalized then it has to smell nice and has to be crystallized quite evenly.
Usually, the sellers would like to make the honey more liquid. But the truth is that honey is liquid only a few months or even month when it is collected from the bees. Later the real honey just crystalizes. But there are many ways to make it liquid again. You can whisk the honey while it´s still liquid. Then you broke the crystals and you can later get creamier honey which is also good. Another way is to melt the honey in a hot water bath. But you have to make sure, that the honey temperature goes no more than 60° C because otherwise the honey goes to sugar syrup and it loses its good benefits.
I´m usually used to have honey from my country house since my childhood. But when I was travelling, then I didn´t have any, so I bought honey from the store and it was just awful. The taste was so wrong that I even couldn´t make any desserts from it. It just had some weird aftertaste that I couldn´t eat it. I know that there are different flavours of honey which depends on where the bees are collecting the pollen but that honey was just wrong. Finally, after tasting 10 sorts of honey on the farmers market I found real creamy honey which was the closest I remember from my childhood. So, I suggest to buy only local honey and if you doubt then choose the honey which is already crystallized. Then you can be a little bit more sure that they haven´t processed the honey and you don´t get sugar syrup.
Chocolate Mud Cake
- 1 dl cocoa butter
- 1 dl coconut butter (without taste) + some butter for greasing the springform
- 2 dl maple syrup or honey* + 1 tbsp (for egg yolk mixture)
- 2 dl cocoa powder (unsweetened)
- 1/2 tsp vanilla bean paste
- 6 eggs
- 4 dl almond meal
- pinch of salt
Almost like Chocolate Ganache:
- 1/2 cup (1,1 dl) dates
- 3-4 medium avocado, de-seeded and peeled
- 2-3 tsp honey or maple syrup
- 2 tbsp cocoa butter (melted)
- 3 tbsp dark cocoa powder (unsweetened)
- 1/2 tsp vanilla bean paste or vanilla extract
- pinch of salt
For decoration: edible flowers and cocoa nibs (optional)
- Preheat the oven to 175° C/ 347° F.**
- In a low heat in a saucepan, melt together butter, honey and cocoa powder. Set aside and let it cool a little bit.
- Separate egg whites and egg yolks.
- Mix egg yolks with almond meal and chocolate mix. Mix well until combined.
- In a separate bowl with an electric mixer in a very clean bowl and clean whisk attachment, beat the egg whites (room temperature). When bubbles start to form add vanilla and 1/2 tbsp of honey and keep mixing and then add another 1/2 tsp of honey until soft peaks form.
- Add 1 tbsp of egg white mixture to the chocolate mixture and mix well. Then add the rest of the egg white foam and gently fold egg white mixture into the chocolate mix (lift the mixture down to top, don´t use electric mixture at this time. The key is to stir as less as possible. It doesn´t matter if the egg white foam is not completely dissolved in egg yolk mixture).
- Line 20 cm springform (it should be quite high) with baking paper and grease it with coconut butter.
- Pour the cake mixture into the springform.
- Bake the cake for 40 minutes.***
- Take the cake out of the oven and let it cool completely before cutting.
- While the cake is cooling make the ganache. Blend all the ganache ingredients until smooth (make sure that there aren’t any green avocado chunks inside).
- When the cake is at room temperature or is coming from the fridge cut it lengthwise into two.
- Spread ¼ ganache into the middle and cover the cake with rest of the ganache (use a spoon to make the ganache look pretty or make roses with a piping bag). Decorate with edible flowers and cocoa nibs.
- Let it sit for an hour or more in the fridge before serving.
* If you like more milk chocolate, then you should add more honey and less cocoa powder. This recipe here is more like dark chocolate and the ganache is sweeter like milk chocolate.
** If you are using a fan, then you should lower the heat at least 150 ° C/ 302° F.
*** When you take the cake out of the oven then it has to be a little bit wet and moist. It´s called mud cake for a reason. It has to be sticky. So, the usual testing with a toothpick doesn´t work. If you cook it too much then it´s gone be dry and not moist enough. The cake will set later after cooling down and staying in the fridge.
This Mud Cake is decorated with spoon technique and …
… with this one, I used piping bag