Chocolate Cake

Nothing pleases more than a homemade chocolate cake. Perfect for decorating with birthday candles, or to serve friends visiting for afternoon tea, this rich, melt-in-the-mouth cake is topped with a luscious layer of silky chocolate ganache.

Serves 6

Recipe by Tanya Bartolini


  • ½ cup low fat milk
  • ½ cup butter, melted
  • 3 cups almond meal
  • ½ cup cocoa powder
  • 2 tsp baking powder
  • 5 tbsp Natvia
  • 1 tsp instant coffee powder, dissolved in a little hot water
  • 4 eggs, beaten
  • 200g Well Naturally Rich Dark Chocolate, roughly chopped
  • 200ml low fat cream



  1. Preheat oven to 150°C and grease a loaf tin or round tin.
  2. In a large bowl, combine all of the dry ingredients, except for the chocolate.
  3. In another large bowl combine all of the wet ingredients, except for the cream.
  4. Transfer the wet ingredients into the bowl with the dry ingredients and using a fork, mix well to ensure there are no lumps.
  5. Pour the cake batter into the prepared tin and transfer to the oven. Bake for 40 minutes.
  6. Once cooked, remove from oven and allow to cool in the tin. Once cooled, remove from the tin and decorate with the ganache.
  7. To make the ganache, combine the cream and chocolate in a double boiler over a low heat and constantly stir the mixture until the chocolate has melted.
  8. Transfer to the fridge and allow to cool. Once cooled, whisk the mixture until thick and fluffy, and use to decorate the cake.

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