If you’re looking for a quick breakfast recipe that will make both you and your family very happy, this super moist chocolate cake is the answer. You can make it in as little as 5 minutes: just drop and mix all ingredients in your kitchen robot, pour it in a cake tin and wait for it bake. Seriusly, the hardest part is the wait!
Ingredients
3 eggs
50 g coconut oil
50 g ricotta, drained
200 g unsweetened whipping cream
150 g coconut sugar*
50 g cocoa powder, sifted
200 g flour, sifted
16 g baking powder
50 g chocolate chips
Method
Pour all ingredients except the chocolate chips in a bowl, then mix them up with the help of an electric mixer for about 5 minutes. When all ingredients are combined and the mix is creamy and whipped, gently fold in chocolate chips;
Spray a bundt cake tin with coconut cooking spray (you may as well use butter and flour), then pour the batter in it and bake for 40 minutes at 170 C.
When your Bundt cake is ready, let it cool off in the mould for about 10 minutes, then turn it upside down onto a wire rack and let it rest until it is room temperature. You’ll be surprised by how moist and yummy this cake is. It really doesn’t get any easier than that!
* I usually don’t like to add in too
much sugar in my recipes but in this case you cannot really use any less than this. The fact is this cake is pretty big and it contains a consistent amount of liquid and dry ingredients - among which unsweetened cocoa powder which is quite bitter itself. Despite the amount of sugar, it is not sweet at all. So if you have a sweet tooth, you might actually want to add in a little sugar, banana slices or apple sauce!
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