Queen Chocolate Collagen Cake

A GREAT VALENTINE’S CAKE THAT IS SIMPLE TO MAKE, EVEN FOR THOSE WHO ARE LESS ROMANTIC

PREP 25 MINS | COOK 60 MINS MEDIUM | SERVES 12

For the cake:

• 250 ml of your favourite Porter/Dark beer
• 250 g organic unsalted butter
• 50 g cocoa powder
• 25 g Organika^®’s Maca+Cacao powder
• 400 g Organika^®’s Coconut Palm Sugar
• 142 ml organic sour cream
• 2 organic large eggs
• 1 tbsp vanilla extract
• 275 g plain flour
• 2½ tsp bicarbonate of soda
• 10–15 caps of Organika^®’s Reishi Mushroom Extract, opened

For the icing:

• 300 g organic cream cheese
• 2 tbsp of Organika^®’s Enhanced Collagen^™
• 150 g Organika^®’s Coconut Palm Sugar, finely ground in a Magic Bullet or food processor
• 125 ml organic double cream (or whipping cream)

Directions:

1. Preheat the oven to 350ºF. Butter and line parchment in a 23 cm / 9 inch springform tin.
2. Pour the Dark/Porter beer into a large wide saucepan, add the butter–in spoons or slices–and heat until the butter is melted, at which time you should whisk in the cocoa, Reishi, Maca+Cacao and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan. Whisk in the flour and bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to one hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
4. Once the cake is cool, sit it on a flat platter or cake stand. Lightly whip the cream cheese until smooth, sift over the finely ground coconut sugar and then beat them together. To do this in a processor, put the coconut sugar in first and blitz until it is finely ground before adding the cream cheese.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.