For the cooks: Mocha Mushroom Cake | The Gourmand & Gourmet

For the cooks: Mocha Mushroom Cake

You know how your mum always used sneak vegetables into EVERYTHING? Your beloved spaghetti bolognaise, the meatloaf, even your goddamn morning muffin – nothing was sacred. We’ve found a recipe from Dominique Rizzo of Putia Pure Food Kitchen that’s taken that strategy one step further, and snuck mighty mushrooms into the richest, most decadent chocolate cake you’ll ever sample. You won’t just enjoy this veggie dish – you’ll be going back for seconds. Did we mention it’s gluten free?
Dominique Rizzo’s Mocha Mushroom Cake
Recipe makes 10 Servings
  • 125g butter
  • 250g dark chocolate, chopped
  • 2 tbs instant espresso coffee powder
  • 125g caster sugar
  • 150g button mushroom
  • 125g hazelnut meal
  • 5 eggs, separated
Chocolate ganache topping
  • 250g dark chocolate, chopped
  • 1/3 cup cream
  1. Preheat oven to 180°c. Line base of a 22cm spring-form tin with baking paper.
  2. Place butter, chocolate, coffee and sugar into a heatproof bowl over a saucepan of simmering water. Stir until mixture is smooth. Set bowl aside.
  3. Process mushrooms in a food processor until finely chopped. Add hazelnut meal and process to combine. Beat egg yolks into chocolate mixture, one at a time, and beating well after each addition, until smooth. Stir in mushroom mixture.
  4. Beat egg whites with electric beaters until stiff peaks form. Gently fold into chocolate mixture.
  5. Transfer to pan and bake for 50-60 minutes until set. Cool completely in tin.
  6. Combine ganache ingredients in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth and remove from the heat. Set aside to cool until thick and spreadable.
  7. Cover sides and top of cooled cake with chocolate ganache.
  8. Transfer to serving plate and have mascarpone on the side.
Mushrooms never tasted so good!