A beautiful cocoa cake that keeps its softness and moist for days.
This is a pretty famous cake in Croatia, usually called "Eggless black man" , a wierd name for a cake, but you can see the reason why it's called that way. It contains tons of yogurt, it is dark and has no eggs in it.
This is actually a basic recipe that I glazed with cocoa, rum and dark coconut flour syrup, instead of the classic chocolate glaze.
You can enrich this recipe with your favourite additions, spices or coatings, but the coolest things of all is that this cake keeps soft and moist for days, after baking.
QUANTITY
12
servings
COMPLEXITY
Simple
TIME
40
Minutes
For the cake
- 110 g extra virgin coconut oil
- 200 g spelt flour
- 100 g wholegrain spelt flour
- 115 g coconut palm sugar
- 25-30 g unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- a pinch of Himalayan salt
- 550 g yogurt
I added 3-4 tbsp of brewed coffee, but feel free to leave it out.
For the glaze
- 5 tbsp rum
- 5 tbsp dark coconut blossom syrup
- 3 tbsp unsweetened cocoa powder
Melt the oil over low heat.
Stir all the dry ingredients in a large bowl.
Stir in the yogurt and then pour over the melted oil and mix until well-combined.
I added a bit of brewed coffee in the cake, but you don't have to do that. It also did not do much for the flavour.
I baked the cake in a 26 cm round cake mold which I've lined with parchment paper.
Bake on 180-190oC for about half an hour.
Once baked the cake shouldn't be sticky from the inside.
Leave it to cool in a mold, meanwhile prepare the glaze.
Melt all the ingredients over low heat shortly and leave them to warm a bit up.
Use a toothpick to prick the top surface of the cake, take away the hoop of the mold and cover the entire surface with the glaze.
You can also take away the mold completely from the cake, along with the parchment paper, or do that later.
Leave the cake to cool for a bit before serving.
