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our gift to you

Feed them right from the start


Marble Cake with Banana Ghosts

Serves: 12|Prep: 60 minCook: 30 min

Nut Free Wheat Free Vegetarian

Serves: 12|Prep: 60 minCook: 30 min

Say goodbye to the Halloween sugar rush and hello to this healthy Marble Cake topped off with spooky banana ghosts! This recipe has no added sugar and instead is sweetened with natural maple syrup or stevia. Covered in a decadent ganache whipped up with dark chocolate and coconut cream, this delicious dessert will fill all the hungry tums, and be a feast for your eyes too.

Ingredients

Method


Chocolate Ganache
250ml coconut cream
8 Oz organic dark chocolate (>70%), chopped
1/2 tsp vanilla extract
3-5 tbsp maple syrup
pinch sea salt

Cake
1 ¾ cups whole meal spelt flour
½ tbsp baking powder
½ tsp baking soda
½ tsp baking soda
Pinch sea salt
½ cup unsalted butter, room temperature
¾ cup maple syrup
2 eggs
1 tsp vanilla extract or powder
¼ cup coconut milk
1 tbsp raw cacao
Pinch stevia or ½ tbsp maple syrup

Decoration
3 Oz dark chocolate (>70%), melted
5 small lady-finger bananas, cut in half
1. To make the chocolate ganache: Heat coconut cream in a medium-sized saucepan until just before boiling.
2. Remove from heat and add chocolate, vanilla extract, maple syrup and salt and let sit for 3-4 mins without stirring through.
3. Stir through until well combined. Place in the fridge to cool down while making the cake.
4. To make the cake: Preheat oven to 330°F and line two 8" cake tins with baking paper.
5. In a large bowl, add flour, baking powder, baking soda and salt. Stir to combine.
6. In a medium-sized bowl, beat butter and maple syrup with an electric hand mixer. Add eggs, vanilla and coconut milk and mix for another minute.
7. Divide batter into two bowls. Add cacao and stevia or maple syrup to one batch and mix for another minute.
8. Pour both batters into prepared tins or divide both batters between the two tins and gently stir through with a skewer to create a marbled effect.
9. Bake for approx. 30 mins or until a cake tester comes out clean.
10. Turn both cakes out onto a cooling rack and leave to cool. Once cooled completely, cut both cakes in half to get 4 layers.
11. Put the first cake layer on a cake board or directly onto a cake stand or plate. Spread a layer of chocolate ganache on the first layer. Repeat this until you’ve used up all layers.
12. Spread a thin layer of frosting all over the cake. Place the cake in the fridge while melting the chocolate.
13. To decorate: Melt the dark chocolate in a heat proof bowl over a saucepan with boiling water.
14. Take cake out of the fridge and pour the melted chocolate over the cake, letting it drip down the sides. Make sure you leave a little bit of chocolate to make ghost faces on the banana halves. Top with bananas.
15. Using a wooden skewer, dip into the leftover melted chocolate and paint 'spooky' faces onto the bananas.
16. Place cake in the fridge until chocolate has set, approx. 5 mins.

Tip:
For a gluten-free version swap spelt flour for 2 cups of gluten-free flour. For a dairy-free version use coconut oil instead of butter. Serve immediately. Store in an airtight container in the fridge for up to 1 week or freeze for up to 4 months.


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