The last piece and it’s all mine 🤤…

Yup still drooling over this “Sacher Torte” inspired Chocolate Fudge Cake 🧁 felt like giving it a try after I had the BEST cafe experience at a spot in Berlin. (When I remember the name of it, I’ll update ). Let’s just say that after some of the best gluhwein, I spied two delicious looking cakes and asked our waiter what sort of cakes they were. He didn’t know and offered to bring my mom and I a taste of each. Well, the next thing you know we are presented with an ENORMOUS slice of each (on the house 🥰).

The “samples” were amazing (damn straight we ate it all 😂) but the boozey Sacher Torte took the cake and thus my cake inspiration for the recipe below. 👇  

Suffice it to say the cake was an extraordinary hit this holiday! 

Chocolate Fudge Cake

Inspired by the BEST Sacher Torte Kuchen (German cake) I’d ever had!

(Vegan, gluten free, grain free, free of refined sugars)

Ingredients

• 2 very ripe plantains (those are the fruits you see at the market that almost look like bananas)

• 1 cup applesauce

• 1/3 cup coconut oil

• 1 Tablespoon vanilla extract

• 1/4 cup coconut butter (any nut or seed butter will work)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• pinch of salt

• 1 1/4 cup cocoa powder

• 1/4 cup hemp flour* (almond flour works too)

• 1/4 cup tiger nut flour* (almond flour works too)

• 3-4 Tablespoons of raspberry chambered (totally optional but highly recommended! You might also try espresso, disarrono or frangelico 😋)

• *optional:  dash of nutmeg; dash of cinnamon

Directions

Preheat your over to 350F and grease two 9″ round cake pans (spring form seem to be a bit easier).  In a blender, (I love my Vitamix), add your first five ingredients and blend until smooth.  Toss your other ingredients in a mixing bowl and whisk together until well incorporated.  Now pour your blender concoction into the flour and mix well.  Pour your batter evenly between the two cake pans.  Bake your cakes for 25 minutes (I usually check at the 22 minute mark because I like them underdone; aka über fudgey 🤤 ).

After the cakes have cooled, frost and glaze the top of one cake and place the other cake on top.  Now you can frost your entire confection.

For the frosting, I used this Dark Hazelnut recipe to which I added an extra tablespoon of real cacao and a tablespoon of maple syrup.

Simple Berry Cabernet Filling

Ingredients

• 2c frozen (or fresh) berries (because of the holidays, I added a handful of cranberries too!)

• 2 Tablespoons maples syrup

• 3/4 cup cabernet wine (any wine, even water, will do)

• a few drops of liquid vanilla stevia (you can always reduce the cabernet, and add more maple syrup and 2T of vanilla extract instead)

Directions

Put all your ingredients in a pot and bring to a boil.  After it’s boiling, reduce to medium heat and stir occasionally.  After it has reduced for a few minutes, mush the blueberries a bit.  You’re finished when you have a bit like jam (a little runnier).

Now have your cake and eat it, too!… easier to do without the guilt, right?!