Preheat oven to 180°C.
Brew a small cup of strong black coffee or an espresso.
Grease a 15cm-20cm springform cake tin with butter and dust with cocoa powder.
Rinse the beans under cold water till well rinsed.
Blend together 3 eggs, the beans, vanilla essence and salt till smooth.
Cream the butter and “sugar” till well combined.
Add the remaining two eggs to the creamed butter and beat until well combined.
Sift the cocoa powder, baking powder and bicarbonate of soda.
Combine the bean mixture and coffee with the creamed butter, then fold in the sifted dry ingredients.
Pour the batter into the prepared cake tin and bake for 30 -40 minutes.
Test after 30 minutes until a knife comes out clean.
In a glass bowl, melt all the ingredients in the microwave for 1 minute – 1 1/2 minutes, stirring every 20 seconds.
Once completely melted, it will begin to thicken; then leave to cool slightly before icing.
Ideally, make the cake the night before or once completely cool, remove from the tin and using a sharp bread knife, carefully cut the cake into two horizontally through the middle, so you now have two layers to sandwich together.
Chop a punnet of strawberries into slices and sprinkle with a teaspoon of xylitol and stir until combined.
Spread half the ganache over the first half of the cake.
Next, add a layer of strawberries and a layer of whipped cream.
Carefully line up the next half of the cake on top of the base layer and gently press down. Cover with the remaining ganache, the rest of the strawberries and a border of cream.
Let the finished cake sit in the fridge for a while to let the ganache and cream set. When you’re ready to serve, let it come to room temperature first.
Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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