Cocoa Cake with Chocolate Cashews

For the cocoa cake, preheat the oven to 180 °C top and bottom heat. Roughly chop the chocolate-dipped cashews. Set aside 50 g of them for sprinkling.

Moisten the loaf pan and line with baking paper. Mix the flour, cocoa, sugar, baking soda, salt and vanilla sugar, add the oil and almond milk and mix well.

Finally, mix in the lemon juice and 150 g of the chopped cashews. Pour the batter into the pan, bake for about 25 minutes and let cool.

In the meantime, melt the chocolate glaze, coat the cake with it and sprinkle the remaining chopped cashews on the still soft glaze. Refrigerate the cake until the couverture has hardened.

Preparation Tip:

This cocoa cake is the ideal cake for those who are always left with the cashews with the white chocolate from the Cashew Chocolate Trio.

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