I had a funny thing happen the other day. I was asked to speak at the local CWA’s annual general meeting, and cook something for them. I decided to take a cake along and show them how to make my dairy free ‘ganache from scratch’, and decorate the cake with it. As usual I was thinking about a zillion other things while I baked (like my talk for The Wellness Summit – eek, two weeks to go!!), so I wasn’t really focusing on the recipe. To cut a long story short, I forgot to put the eggs in the cake. Yeah, not a good idea when it’s going to be eaten by the master bakers of the CWA. Ha ha! So I set the cake aside and started again, and made it with eggs!
Well, when I got home from the meeting I had some ganache left over in the bowl, so I poured it over my ‘failed’ cake and popped it into the fridge to set. Because, as I’m sure you know, if you ever have a baking fail you just pour chocolate over it and everyone will happily eat it. Right?
Then guess what?? Later (like just before dinner when I really should have known better), I really wanted some chocolate cake, so I got it out of the fridge, cut a bit off, and put a big blob of cashew butter on top for a quick snack. Uh oh, that turned into three pieces with cashew butter on top because it was AMAZING!! Like a dense, moist, chocolate mud cake with ganache and nut butter on top – so so good.
My lovely assistant, Apphia, came over the next day, and we ate cake and nut butter while we worked, because we needed to keep our energy up to get all our work done! (That’s our excuse anyway, and we’re sticking to it.) So now we’re just about ready for The Wellness Summit, my special exciting surprises are being finished up to give away to attendees, my blog and facebook comments and questions are being answered, and we are feeling much more organised! (Thanks to Apphia and chocolate cake. <3)
This cake is grain free, dairy free, and nut free (if you don’t put cashew butter on top!). It can also be vegan if you swap the honey for maple syrup or coconut nectar. The recipe is based on my old faithful Chocolate Banana Cake, which can be made so many different ways I’m losing track of them all. If you want a lighter cake and you can have eggs, add 2 eggs and blend it all up together. I find it works best as cupcakes, or as a small cake in a 20 cm round tin, or even baked like brownies in a square dish.
If you’d like to make nut butter to have on top, here’s the recipe – just use all roasted cashews for cashew butter, or macadamias, or almonds, or a mixture.