SWEET LIFE

Chocolate cake with muffins Dulcesol

This chocolate cake is a rich and fluffy treat, perfect for any celebration. We've added a special touch with the cupcakes Dulcesol, which provide a unique texture and an irresistible flavor. Get ready to surprise everyone with this unique recipe!

 

✨Benefits ✨

  • – Cashews and cocoa provide essential vitamins and minerals.
  • – The muffins Dulcesol add a fluffy and delicious touch.
Principal ingredient: Muffins Dulcesol
Difficulty: Easy

INGREDIENTS FOR THE CHOCOLATE CAKE WITH DULCESOL CUPCAKES

  • Prepare the base:
  • Preheat the oven to 180°C (350°F) and grease a cake pan.
  • In a large bowl, mix together the flours, cocoa powder, baking powder, baking soda, salt and coconut sugar.
  • Add the almond milk, coconut oil and vanilla extract, and mix until well combined.
  • Add the hot water and mix until you obtain a homogeneous dough.
  • Add the muffins Dulcesol crumbled and mix gently.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  •  
  • Prepare the topping:
  • In a high-powered blender, combine the soaked cashews, cocoa powder, maple syrup, coconut milk and vanilla extract.
  • Blend until smooth and creamy.
  • Allow to cool in the refrigerator for at least 1 hour before using.
  •  
  • Assemble the cake:
  • Once the cake is completely cooled, cover with the cashew and cocoa cream.
  • Decorate with additional cupcake pieces Dulcesol if you wish.

PREPARATION

Steps to make the Dulceol chocolate cake with muffins

  1. Preheat the oven to 180°C (350°F) and grease a cake pan.
  2. In a large bowl, mix together the flours, cocoa powder, baking powder, baking soda, salt and coconut sugar.
  3. Add the almond milk, coconut oil and vanilla extract, and mix until well combined.
  4. Add the hot water and mix until you obtain a homogeneous dough.
  5. Add the muffins Dulcesol crumbled and mix gently.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. In a high-powered blender, combine the soaked cashews, cocoa powder, maple syrup, coconut milk and vanilla extract.
  8. Blend until smooth and creamy.
  9. Allow to cool in the refrigerator for at least 1 hour before using.
  10. Once the cake is completely cooled, cover with the cashew and cocoa cream.
  11. Decorate with additional cupcake pieces Dulcesol if you wish.
  • And voilà!Enjoy this chocolate cake with muffins Dulcesol and surprise your guests with a delicious and healthy dessert!✨
 
Tips
  • - Make sure to soak the cashews in hot water for a creamier texture.
  • - Adjust the amount of maple syrup to your taste.
  • - Store the cake in the refrigerator and take it out a few minutes before serving to enjoy the best texture.
 
 
 
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 
  • We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
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  • What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇

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