Cherry Infused Mocca Chocolate Cake

Cherry Infused Mocca Chocolate Cake

Doesn’t everyone love chocolate?

And don’t you think chocolate and cherries go so well together? Especially when its cherry season and you can get juicy yummy cherries everywhere.

That’s why I came up with this delicious cherry infused mocca chocolate cheesecake.

It is free from all the nasties, free from refined sugar and it is also gluten free. So what’s not to like?

I really like creating my little cakes for a special treat at the weekend or when I’ve had a hard long working day. These are quite filling so I only ever eat half which is enough to satisfy your sweet tooth and fills you up nicely too.

The chocolate goes very well with the cherry and the coffee and its is that little bit luxurious as well to make it very special.

If you do try it please let me know what you think and tag me on Instagram as well (@maryles_plantry)

But for now enjoy this lovely treat

Print Recipe
Cherry Infused Mocca Chocolate Cake
Prep Time 15 minutes
Passive Time 2 hours
Servings
cakes
Ingredients
Prep Time 15 minutes
Passive Time 2 hours
Servings
cakes
Ingredients
Instructions
  1. For the base: Process the first five ingredients in a food processor until well combined. Press the dough into the bottom of two 2.5 inch cake rings. Freeze for about 20 minutes.
  2. For the filling: Blend the remaining ingredients except the coconut oil and cacao butter in a blender until smooth.
  3. Continue blending on a low speed and pour the coconut oil and cacao butter and blend until silky smooth.
  4. Divide the mixture between the two rings and refrigerate for at least 2 hours before serving. Before serving decorate with cherries and coffee beans Enjoy
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