No (Refined) Sugar Chocolate Cake

This decadent chocolate cake is naturally sweetened with agave nectar for a rich, moist crumb, then topped with a silky smooth chocolate ganache. Perfect for any occasion when you’re craving something indulgent yet made with better ingredients.

Ingredients

For the Cake

130g plain flour
200g agave nectar
65g cocoa powder
¾ tsp baking powder
½ tsp bicarbonate of soda
1 egg
130ml milk
120ml warm water
25ml shot of espresso

For the Ganache

200g chocolate, chopped
200ml double cream

Method

1. Preheat the oven to 150°C (fan) and line a 9x9 inch square tin with baking paper.
2. In a large bowl, combine the plain flour, agave nectar, cocoa powder, baking powder, and bicarbonate of soda. Add the egg, milk, warm water, and espresso, then mix until smooth and well combined.
3. Pour the batter into the prepared tin and bake for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool completely in the tin.
4. For the ganache, heat the cream in a pan until just boiling, then pour it over the chopped chocolate. Leave for one minute before stirring until the chocolate has fully melted and the mixture is smooth. Place in the fridge to set slightly.
5. Once the cake is completely cool and the ganache has thickened, spread it generously over the top of the cake. Slice and enjoy.

✨ Tip: For extra indulgence, sprinkle a little flaky sea salt over the ganache before it sets.