Ratio    3:1        

Total Calories    4692 kcals  


Fat                      447.6g

Protein               87.2g

Carbohydrate     62g


This 2 layer cake makes 12-16 portions

Use a 7 inch spring-form tin


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For the cake:

175g eggs

175g ground almonds

60g salted butter – softened/melted

140g Yeo Valley Natural Greek yoghurt

Sweetener to taste (erythritol, Truvia or liquid Hermesetas)

6g Green and Black cocoa powder

6g baking powder – carb free


For the ganache:

160g Green and Blacks 85% dark chocolate

28g coconut oil

310g full-fat double cream (Tesco)

Sweetener to taste (erythritol, Truvia or liquid Hermesetas)



Line cake tin with greaseproof paper and grease with some extra butter. Mix ground almonds, cocoa powder, baking powder and sweetener. Beat eggs and add melted butter and yoghurt, then fold into the dry ingredients and mix. Bake in oven at 175C for about 25 – 30 minutes. Cool for 10 minutes in tin then place on a cake rack to cool completely. Once cool – cut the cake carefully to make two halves.

Place broken chocolate squares in a pyrex dish and gently melt in a low oven. Warm double cream in a pan (do not boil). Add double cream and coconut oil to the chocolate and mix. Add sweetener if desired. Allow mixture to cool until perfect thickness for spreading. Use a wooden spoon/spatula to spread ganache on top of one cake half then place the other half of cake on top. Cover the whole cake in the ganache. Place cake in fridge for 30 minutes to set.


Recipe by The Daisy Garland

© The Daisy Garland