Chocolate Ganache:

  • 250 g good quality dark chocolate (at least 70% cacao)
  • 250 ml cream
  • Pinch sea salt


Preheat oven to 160°C Fan forced. Line a 20 cm round springform baking tin.

Whisk the eggs in a medium bowl then add the Omega NZ Avocado Oil, hemp seed milk, maple syrup, and vanilla extract. Whisk to combine.

Add the baking powder, cacao powder, almond meal, new hemisphere™ Hemp Protein and Hemp Seed Flour. Fold gently until combined.

Place into the lined baking tin and bake for 45-50 minutes or until a cake skewer or knife inserted into the middle comes out clean.
Cool completely.

To ice, pour a generous amount of chocolate ganache over the cake and allow it to run down the sides. This gives a smooth glossy finish. Chill for an hour or so to set.

Serve with a dollop of plain yoghurt.


Chocolate Ganache

Chop the chocolate up into small pieces.

Heat the cream over a medium heat in a small saucepan. Allow to simmer but do not boil. Remove from the heat.

Add the chopped chocolate and salt. Leave to stand for 3 minutes without stirring.

Stir gently until smooth then pour over cake.


Makes 16 slices.


I used Lindt 70% cacao dark chocolate for the chocolate ganache.

You can substitute cocoa powder for cacao powder.