125g plain or spelt flour*
45g cacao powder
200g soft brown sugar
120g sour cream
130ml hot coffee ( 2 tsps instant coffee dissolved in 130 boiling water )
1,5 tsp baking powder
1/4 tsp soda
1,5 tsp vanilla extract
Pinch of salt
* you can replace regular flour with 100g rice flour 30g oat flour, 1/4 tsp xantam gum
For the Strawberry Yoghurt Cloud
400g frozen strawberries
4 tbsps white sugar
400g plain yogurt
12g gelatine plus 6 tbsps cold water
Line 23cm round baking tin with parchment paper, bottom only.
Pre-heat the oven to 175°
Sieve flour, cacao powder, baking powder, soda, add salt and set aside. Place sour cream, egg, very hot coffee, oil, vanilla and sugar in a bowl and roughly mix. Add the rest of of ingredients and mix only until combined. Do not over mix. Bake for about 30-35 minutes. Leave the cake to cool in the baking tin.
Place strawberries in a pot, add sugar and a few tablespoons of water and bring to boil and reduce to simmer. In the meantime, pour 6 tbsps of cold water into a small bowl, add gelatine and leave for 10 minutes. When strawberries stew completely blend them with a hand blender and while still hot add gelatine to them. Stir until gelatine melts completely and leave the mixture to cool down a little. Whilst still warm add 2 tbsps of yoghurt to it, mix well and follow with the rest of the yoghurt. Pour over chocolate cake and place in the fridge for 2 hours.
Great for a summer day with a glass of bubbly!
To make this desert dairy free, replace sour cream in cake with dairy free oat creme fresh or any dairy free yoghurt or kefir. Replace 400g of regular yoghurt with dairy free smooth one, just make sure it's smooth, coconut cream won't work.