Decadent Chocolate Cake with Chilli Chocolate Ganache icing

Decadent Chocolate Cake
This cake is pure decadence…it is a rich, moist, bitter chocolate cake with a soft texture. It is a super-healthy wholefood cake but can appeal to guests not accustomed to a real food diet. The smoother you can blend the purees in your food processor, the finer the texture of the cake will be. The ganache icing is really decadent, but if you would like a cheaper or less rich option you can serve the cake as is or with some whipped raw cream – both are really delicious. If you prefer, you can leave the cayenne pepper out of the ganache icing.
I find it most effective to soak my beans in salt water, so I soak 12 hours, change the salt water, soak another 12 hours, change the salt water again and simmer until soft.
This recipe makes a nice large layer cake, but you can halve it very successfully to make a smaller cake, or make chocolate muffins with it. The smaller the size, the shorter the baking time required.
It often rises up in a sort of mushroom shape when baking, and then slowly comes down again once taken out the oven – that is normal and nothing to worry about.


3 cups cooked white beans
10 eggs
2 Tbsp. vanilla extract
2 tsp apple cider vinegar
1 cup cocoa powder
1 1/2 tsp bicarbonate of soda
3 cups pitted dates
2/3 cup butter, softened


    Place the dates in a bowl and barely cover with boiling water. Allow to stand to soften.
    Preheat the oven to 180 degrees
    Place the beans, eggs, vanilla extract and vinegar in a food processor and process to a very smooth puree.
    Sift the bicarb and cocoa powder into the bean mixture and stir in thoroughly.
    Place the dates, with the water, and softened butter into the food processor and process to a smooth puree.
    Add the date mixture to the bean mixture and stir thoroughly with a wooden spoon.
    Line the bottom of two 20cm round silicon cake tins with baking paper. If using metal tins, butter the tins, dust with cocoa powder and line the bottoms with baking paper.
    Divide the batter between the two tins and bake 25 to 30 minutes on 180 degrees, or until a toothpick inserted in the centre comes out clean.
    Allow to cool before removing from the pans.


400g raw cream
400g Gayleen’s decadence baking chocolate, finely chopped or grated
1 pinch himalayan salt
1 pinch cayenne pepper (optional)
Raw honey to taste (optional


    Gently warm the cream in a double-boiler. You do not need to boil, just heat until you can leave your finger in it for a few seconds before it is too hot.
    Remove the double-boiler from the heat and add the finely chopped or grated chocolate to the warm cream and allow to soften for a few minutes.
    Add the salt and cayenne pepper and stir the ganache until it comes together in a smooth mixture. Taste and add raw honey / salt / cayenne pepper until you are happy with the taste.
    Allow to cool to desired consistency and pour or spread over cake as desired.

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