Decadent Chocolate Cake | Recipe
Made with dark chocolate and sweetened only with coconut blossom sugar
Text:
Katharina Kuhlmann
Photography:
Roberta Dall Alba
17 March 2026
This recipe for a decadent chocolate cake is packed with the finest organic dark chocolate. The dough contains rich dark chocolate with 92% cocoa content, whilst the glaze is made from the ‘Fine Dark 75% Cocoa’ variety. The cake is sweetened exclusively with the sugar alternative coconut blossom sugar, and the chocolate contains only coconut blossom sugar too. The malty flavour of this alternative sweetener gives the cake a very special aroma. The gluten-free cake is made without flour and contains ground almonds instead. It’s perfect for any occasion.
Ingredients
For a bundt cake tin with Ø 24 cm
For the cake:
300 g
VIVANI Fine Dark 92% Cocoa Chocolate
300 g
butter
6
eggs
300 g
coconut blossom sugar
0.25 tsp
pulp from vanilla pod
1 pinch
sea salt
300 g
ground almonds
12 g
cream of tartar baking powder, sieved
For the icing:
150 g
VIVANI Fine Dark 75% Cocoa Chocolate
making
working time
45 minutes
baking time
65–70 minutes
level of difficulty
easy
N°
01
For the dough, chop the chocolate and melt in a bain-marie with the butter.
02
Whisk the eggs with sugar, salt and vanilla pulp until fluffy (approx. 5 minutes). Then gradually fold in the ground almonds, baking powder and the chocolate butter.
03
Preheat the oven at 170 °C top/bottom heat (fan oven 155 °C). Pour the mixture into the well greased cake tin and bake for approx. 65–70 minutes.
04
After baking, leave the cake in the tin for 10–15 minutes. Then remove from the tin and allow to cool completely.
05
For the icing, melt the chocolate carefully in a bain-marie and pour over the cake.
Fine Dark 92 % Cocoa
Panama Cocoa | vegan | with coconut blossom sugar
Fine Dark 75 % Cocoa
Panama Cocoa | vegan | with coconut blossom sugar
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