Naturally delicious real food.

Aubergine Chocolate Cake

Harry Eastwood’s great recipe book Red Velvet and Chocolate Heartache was given to me by a special friend a couple of years ago, it has superb cake recipes that are gluten and wheat free using a great variety of vegetables  – natural but as Harry says taste naughty!

This recipe is called Heartache Chocolate Cake – it’s dense, rich, moist and delicious. I served mine with a dollop of creme fraiche and decorated with raspberries and dried rose petals.




20130315_Old rectory Food blog Day 4-09620

Also try Orange and Rosemary Drizzle cake made with swede and Chocolate Brownies made with beetroot.



Aubergine Chocolate Cake

Serves 14

2 small whole aubergines (weighing roughly 400g)
300g best dark chocolate (minimum 70% cocoa solids), broken into squares
50g good quality cocoa powder
60g ground almonds
3 medium eggs
200g clear honey
2 tsp baking powder
1/4 tsp salt
1 tbsp brandy

Preheat the oven to 180 degree C. Line a 9″/23cm loose bottomed tin with baking parchment and lightly brush the base and sides with a little oil.
 Cook the aubergines by puncturing the skins here and there with a skewer, then placing them in a bowl covered in cling film. Microwave on high for 8 minutes until the vegetables are cooked and limp. Discard any water at the bottom. Leave the aubergines to stand in the bowl until they are cool enough to handle.
Next, skin and puree the aubergines in the blender. Note: I peeled the aubergines before microwaving them with a regular peeler, or you can use the tip of a knife once they are cooked. Once the warm aubergine is pureed and smooth, add the chocolate, which will mingle and melt slowly. Set aside, covered once again in cling film, until all the chocolate has melted. Note: I need to microwave this again for 1 minute covered in cling film, on the lowest setting on the microwave, for the chocolate all to melt.
In a large bowl, whisk up all the other ingredients for a minute until well introduced to each other and slightly bubbly. Fold the melted chocolate and aubergine mixture into the bowl with all the other ingredients.
Pour the mixture into the prepared tin and place it in the bottom of the oven for 30 minutes by which time your kitchen will just sing with the smell of hot chocolate.
Remove the cake from the oven and let it cool in its tin for 15 minutes before turning it out on to a wire rack and peeling off the parchment. Quickly turn it the right way up again and sit it on a plate to avoid any scars from the rack.
Sieve a little cocoa powder over the top of the cake before cutting yourself a slice.

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2 comments on “Aubergine Chocolate Cake


12 Sep 2015

Haven’t tasted it but it smells divine.

I have to comment on the timings.

The chocolate squares didn’t melt until microwaved for 1 min at 50% power (850w) plus another minute on 100%.

Baked at 180/gas 4 for 40 mins, the skewer still didn’t come out clean. Moved to the centre of the oven for another 40 mins to complete.



    03 Jan 2016

    Do hope it tasted good too!


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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.