I have to say that in my mind this is simply perfection. I’ve combined two of our favourite recipes to create a delicious and decadent chocolate log cake that anybody would absolutely love to eat.
- Makes: 10-12 slices
- Oven temp: 180 (170C fan forced)
- Cook time: 40-45 minutes
- Pan: large log tin
Ingredients
Cake:
150g softened unsalted butter
1 cup The Sugar Breakup Dextrose
2 eggs, lightly beaten
1 teaspoon vanilla essence
½ cup frozen raspberries or 1/2 cup of The Sugar Breakup jam any flavour
1 ¼ cups self-raising flour, sifted
½ cup cocoa powder, sifted
1 teaspoon bicarbonate of soda
1 cup (250ml) milk
To Do
- Preheat oven to 180 (170C fan forced), grease and line cake tin
- Take raspberries out of the freezer or create jam.
- Beat butter and dextrose with electric beaters until the mixture is light and creamy
- Add eggs one at a time beat after each addition to combine
- Add vanilla essence and raspberry pulp or jam and beat until combined
- To the butter mixture fold in half of the sifted flour combined with the bicarbonate of soda and cocoa powder with half the milk then repeat with the second half of the flour mix and milk.
- Stir using a spatula until the mixture is just combined (don’t over mix!)
- Pour into the prepared tin and smooth top
- Bake for 40-45 minutes and test with a skewer.
- If the skewer comes out clean, remove from the oven and allow to cool in the tin for 10 minutes then turn our onto wire rack to completely cool
Dairy Free Chocolate Fudge Ganache
One of the differences between Dutch cocoa and normal cocoa or raw cacao is that Dutch cocoa is more soluble (that is it dissolves better in liquids). We often hear kitchen stories where cooks have been trying to make raw chocolate with normal cocoa or cacao, coconut oil and rice malt syrup and it separates leaving oil patches & sweet patches. To stop this you have to emulsify (that is whisk or blend really quickly) the coconut oil, cacao & RMS together and get the mixture into the freezer quickly to prevent separation. But when you use Equagold Dutch Cocoa powder with coconut oil & Golden Rice Malt Syrup they combine to form a delicious fudge at room temperature. No separation, just gooey deliciousness.
Ingredients:
4 tbs Coconut Oil
4 tbs The Sugar Breakup Organic Golden Rice Malt Syrup
3 tbs Dutch Cocoa Powder
To Do:
- Place coconut oil and Golden Rice Malt Syrup in a small pot over a low heat, whisk to combine until just melted.
- Remove from heat, add Dutch cocoa powder and whisk together. As you whisk the consistency of the mix will change to become a gooey fudge.
- Once cake has cooled spoon fudge on top and enjoyed!
Notes:
Warm weather – If it’s warm where you live and your ganache isn’t thickening as much as you would like, pop it in the fridge for 5 to 10 minutes then remove and stir. Repeat until you have a desired spreading consistency.
TheSugarBreakup.com 
This is my all time favourite recipe – I’ve made it several times and each time people can’t believe that it’s sugar free. And that is without the frosting as I’m lazy and prefer eating it warm out of the oven rather than waiting til it cools!
That’s awesome Ngaire, thanks so much for letting us know, definitely one of our favs too!
I was so looking forward to making this cake! But it turned out greasy and flavourless?? .-( what did I do wrong? I really think 100g of dextrose is not much for a cake, could that be why? I’ve been sugar free for nearly 2 years so really don’t like things sweet, but the cake really lacked flavour. The actual cake texture was good and it was ok with the sauce, but bland on its own….Any tips?! Thanks!
Hi Katrina,
That’s a shame, so sorry to hear it didn’t work out for you! The recipe actually calls for 1 cup of Dextrose which is 180g so if you only used 100g you used a lot less than we recommend. The Dextrose soaks up a lot of the butter so since you used only about half this may have caused the cake to be greasy. Also did you use the jam? It does make a difference to the flavour. Best of luck with your next baking adventure! Julia
Thanks so much! yes, that definitely must have been the problem. I wasnt exactly sure how to convert to metric measure and so i likened it to the weight of icing sugar on a conversion table….I used fresh raspberries so I´ll try the jam next time. Thanks!
Hi Katrina, check out our page “Cooking with Dextrose” >> https://thesugarbreakup.com/sugar-free-recipes/ which gives lots of hints and tips for converting recipes. Good luck!
Can u use any other type of flour?! Coconut flour or almond?
Hi Mary, If you are looking for a grain/gluten free choc cake try our Paleo inspired Mud Cakes. They have the same frosting as the log cake but are grain free. Find the recipe here>> https://thesugarbreakup.com/2014/07/29/paleo-inspired-chocolate-mud-cakes/
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I made this on the weekend for dinner with friends & it was an absolute treat. Definitely on my do-again list. Thanks for sharing :)
Can I use stevia as the sugar substitute?
Dear Planet Pav, thanks for the feedback, we are all about the baking. Love giving tips. You won’t regret making this cake.
Oh Wow! I don’t think I can wait for the weekend to try this one! I love that you have so many wonderful tips on your website, it really makes for some fuss-free delicious baking.
Do you know where I can buy the Equagold Dutch cocoa in brisbane?
It is sold through independent grocers & speciality stores. Here’s a link to Equagold’s stockist page: http://www.equagold.co.nz/Stockists
I’m not sure who their Queensland distributor is, perhaps you could contact them and ask.
Julia