The is the easiest and fastest fudgy brownie recipe! Loved by everyone and boosted with the healing powers of Reishi mushroom. Mushrooms are particularly activated with cacao, as chemically they are basically made for each other. Cacao is an excellent carrier to absorb the medicinal qualities of this special mushroom -- and mushrooms in general. Enjoy this nourishing cake with your loved ones, an easy recipe to modify and make completely paleo, vegan or gluten free.
• 1 1/2 cups coconut and rice flour (here you can get creative, feel free to play around with other flours, or even regular wheat flour if you prefer)
• 1 1/2 cups coconut sugar (or sub for jaggery)
• 1/2 cup unsweetened cacao powder
• 1 1/2 teaspoons baking powder*
• 1/2 teaspoon salt
• 1/3 cup coconut oil oil
• 1 large egg (try subbing for a “flax egg”)
• 1 tablespoon pure vanilla extract
• 3/4 cup coconut milk or milk of choice
• 3/4 cup boiling water mixed with 2 teaspoons coffee (I poured in a couple teaspoons of the french press I had laying around, and it actually made the flavor a bit deeper - not super necessary to add!)
• 1 cup (250-ml) heavy coconut cream
• 8- ounces (250-grams) semi sweet or dark chocolate chips
• 1tsp Reishi powder
1 Preheat oven to 350º F | 175°C. Lightly grease an 8-inch round cake pan with non stick cooking oil spraying.
1 Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
2 Add oil, egg, vanilla and milk to the flour mixture and beat well to combine. Pour in the boiling water (with the coffee), and mix until glossy.
3 Pour the cake batter into the prepared pan. Bake for about 40 - 45 minutes, until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
4 Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.
1. Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat. Add in the chocolate chips and 1tsp reishi powder; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate. Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until ganache is smooth, creamy and glossy. Refrigerate for one hour or hour and a half until thick enough to spread (similar consistency to Nutella).
2. Spread evenly over the cake.
• I use dark, unsweetened pure cocoa powder. Remember: the darker the cocoa powder, the richer and darker the cake.
• Do not substitute the oil for melted butter.
• I prefer using baking soda and vinegar, over baking powder. Baking powder is just not that healthy… or I guess I'm not a big believer in it.
• You can use coconut milk, or any plant based milk, skim, regular full fat milk .
• The coffee in this recipe CAN NOT be tasted, but allows a rich chocolate taste to shine right through. Omit the coffee at your own risk! Its definitely no necessary, but it gives a bit of touch to it.
• Do not over bake! Over baking will dry out this cake. Check it after 30 minutes with a toothpick inserted into the centre. If too much batter sticks to the toothpick, continue baking for another 10 minutes and check again. Our cake baked at exactly 45 minutes, and the toothpick was a little dirty when it came out. THIS is the result you will be looking for if you’re wanting a fudgy and moist texture.
• Make the chocolate ganache as soon as the cake comes out of the oven. It will be ready and firm enough to spread by the time the cake has cooled down completely.