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Lilian's Chocolate Wattleseed Crunch Cake Recipe

    The nutty texture and flavour of Wattleseed gives your crunch slightly sweet notes of cacao and chocolate. It helps add the characteristic crunchy texture too, and it is a valuable source of plant based protein. Try it now!



      Prep Time

      10 Mins

      Total Time

      15 mins

      Serving Size




      Granulated Sugar

      Ground Hazelnuts




      Cocoa Powder

      Baking powder

      Unsalted Butter

      Chocolate Wafers



      Wattleseed Crunch Milk Chocolate


      1. Make the Cake

      Start by whisking the eggs and sugar together. You should have a really fluffy mixture when it’s done.

      Next, sift the flour, cocoa, and baking powder. Then mix that in with the ground hazelnuts.

      Using the spatula, fold in dry ingredients by thirds. Be very gentle with the dough so you don’t over mix it and lose the fluffiness.

      Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350F for about 40 minutes.

      2.Make the Wattleseed Chocolate Cream

      Melt the wattleseed milk chocolate in the microwave. Let the chocolate cool to room temperature, then combine the chocolate together with butter. Whisk cream together.

      3. Assemble the cake

      After the cake is completely cooled, slice it into two or three layers.

      Break the wafers into tiny pieces. Spread the chocolate cream over each layer evenly and then sprinkle the wafers over the cream.

      4. Decorate the cake with Rochers and Hazelnuts

      Shave the remaining wattleseed chocolate milk into small pieces. Then decorate the outside of the cake with leftover cream, hazelnuts, and of course the shredded Wattleseed chocolate.

      Then it’s just… bon appetit!

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