Mini chocolate cashew cake with chocolate cashew ganache

This cake in my opinion is an absolute blinder. It might be small in size, but whoever said quality over quantity was oh so right in this case. Three layers of the fudgiest most indulgent cake, sandwiched together with a creamy and rich chocolate ganache.

It’s so easy to make, and showcases the divine delights of HU chocolate that have recently hit the shelves in the UK. Their bars are just unreal, the filled ones in particular are my favourite – quite how they make them so delicious with only natural ingredients is truly mind blowing!

This cake is the perfect bake if you’re looking to wow people at a dinner party, or for a small celebration, be it a birthday or simply just getting to the weekend! It serves upto 8, although you might just want to slice it and freeze it and keep it all to yourself. What would Mrs Hollingsworth do? Exactly that.

I really can’t wait for you guys to try this cake – using chocolate in the cake and ganache just makes it next level indulgent, but not too rich that you won’t be craving another slice! I’m so excited to hear what you think!


  • 60g Hu Cashew Butter and Vanilla Bean Dark Chocolate
  • 1/2 cup almond milk
  • 1 tsp apple cider vinegar
  • 1/4 cup cacao powder
  • 1/2 cup cashew butter
  • 1/2 cup coconut sugar
  • 2 flax eggs
  • 1 cup ground almonds

For the ganache

  • 120g Hu Cashew Butter and Vanilla Bean Dark Chocolate
  • 2/3 cup full fat coconut milk

Preheat your oven to 180C. Add the almond milk and vinegar to a bowl and stir. In another bowl stir together the cacao powder, coconut sugar and ground almonds.

Melt the chocolate in a bowl over a saucepan with two inches of water in on a low heat, stirring gently then remove from the heat and stir in the cashew butter. Add this, the milk and vinegar mixture and the flax eggs to the bowl with the dry ingredients, stirring until just mixed. Spoon this into three lined and greased 4” cake tins and bake for 20 minutes. Leave to cool completely before frosting.

Melt the chocolate for the ganache in the same way as above, then remove from the heat and stir in the coconut cream. Allow to cool, then place in the fridge for an hour to set. Spread this over the cakes and sandwich them on top of each other.

Store in the fridge for upto a week or freeze for upto two months.

Love, Mrs H xx


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