Ingredients:

  • 1.75 cups All-purpose flour
  • 0.75 cup Dutch-process cocoa powder
  • 1.5 tsp Baking powder
  • 1.5 tsp Baking soda
  • 1 tsp Sea salt
  • 0.5 cup Coconut sugar
  • 0.5 cup Cane sugar
  • 2 Large eggs
  • 1 cup Plain Greek yogurt
  • 0.5 cup Avocado oil
  • 1 cup Hot brewed coffee
  • 2 cups Fresh or frozen raspberries
  • 2 tbsp Maple syrup
  • 1 tsp Lemon zest
  • 6 oz Dark chocolate (70% cacao)
  • 0.5 cup Unsweetened almond milk
  • 1 tbsp Nut butter

Instructions:

  1. Preheat your oven to 350°F and grease your 9 inch springform pan.
  2. Sift the 1.75 cups of flour, 0.75 cup of cocoa powder, 1.5 tsp baking powder, 1.5 tsp baking soda, and 1 tsp sea salt into a large bowl.
  3. In a separate bowl, whisk the 2 large eggs with 0.5 cup of coconut sugar and 0.5 cup of cane sugar until the mixture looks pale and slightly frothy.
  4. Stream in the 0.5 cup of avocado oil and 1 cup of Greek yogurt, whisking until no white streaks remain.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula.
  6. Pour in the 1 cup of hot brewed coffee. The batter will be very thin — don't panic! This is exactly what we want for that fudge like finish.
  7. Bake for 30-35 minutes until a toothpick inserted comes out with just a few moist crumbs.
  8. While the cake cools, combine 2 cups of raspberries, 2 tbsp maple syrup, and 1 tsp lemon zest in a small saucepan.
  9. Simmer over medium heat for 10-12 minutes until the liquid has reduced by half and looks like thick lava.
  10. Let the reduction cool completely before spreading it over the top of the cooled cake.
  11. Warm 0.5 cup of almond milk in the microwave until just simmering.
  12. Pour it over your grated 6 oz dark chocolate and 1 tbsp nut butter.
  13. Let it sit for 5 minutes, then whisk from the center outward until a glossy, mirror like finish appears.
  14. Pour the glaze over the raspberry layer, letting it drip artfully down the sides.