What a mouthful!

Just like it’s name this cake is definitely a lot to take in. It’s moist, rich, chocolatey and the best part is it’s not loaded up with sugars and refined carbohydrates.

I found the recipe through the Merrymaker sisters, foodies from Australia.

2 cups raspberries (thawed frozen or fresh)
1 cup coconut sugar
1 cup almond meal
1/3 cup raw cacao powder
1/3 cup hot water
150g butter, cubed (or coconut oil)
100g Loving Earth raw dark chocolate
4 eggs, separated.
For the ganache
100g Loving Earth raw dark chocolate
1 cup coconut cream


  1. Preheat your oven to 170 degrees celsius and line a 22cm cake tin with baking paper.
  2. Mix the raw cacao powder and water in a large mixing bowl until smooth.
  3. In a double boiler, melt the chocolate and butter together. Remove from heat.
  4. Add this to the large mixing bowl along with the coconut sugar, almond meal and egg yolks.
  5. Stir until well combined.
  6. In a mix master, beat the egg whites until soft peaks form. Fold this in to the chocolate mix carefully until just mixed through.
  7. Transfer the batter in to the prepared tin and place in to the oven for 1 hour.
  8. Allow the cake to cool in the tin for 15 minutes before turning out.
  9. Arrange the raspberries on top of the cake and drizzle with chocolate ganache!
For the ganache
  1. Combine the raw chocolate and coconut cream in a small saucepan on low heat, stirring until smooth.




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