This epic cake is by no means healthy, but it is insanely delicious and indulgent – just as any good chocolate cake should be! This is food for the soul and definitely one to make for a special occasion, or when you feel like royally impressing your guests.
Takes 2 hourshours
Serves 8
Ingredients
For The Cake
400mlcoconut oilmelted
300gwhite flourspelt
300galmond flour
500mlmaple syrup
250mlrice milk
80gcoco powder
4tspbaking powder
2tspsalt
2tbspvanilla extract
Frosting
300gdark chocolate/ dark chocolate chips
200gsolid coconut oil
Grated chocolate
Filling
1full fat can of coconut milk
1tspof vanilla extract
1tspof maple syrup
1tub of raspberries
Instructions
Preheat the oven to 160 degrees
Get a big mixing bowl, add the coconut oil and sieve in the flour
Next pour in the maple syrup and rice milk
Lastly, sieve in the coco powder followed by your baking powder, salt and vanilla extract
Grab your whisk and mix the whole mixture together until it becomes smooth and combined
Grab two 23cm/ 9inch cake tins and line the bottom with baking parchment
Divide the cake mix by pouring it equally into the two cake tins
Pop your cake tins into the oven and leave them there for about one hour
When they’re cooked through (test with a knife), set aside and leave to cool (20-30mins)
For the frosting, pour your coconut oil and chocolate into a glass or metal bowl over a boiling pot and allow to mix together as the ingredients melt
Put the mixture back into the fridge and allow to cool and harden slightly (keep an eye on it, the texture is important for spreading on the cake)
Remove the cakes from the tins and place one on your plate
For the filling, remove the top creamy layer from the can (we don’t want any of the water)
Add 1 tsp of vanilla extract & 1 tsp of maple syrup, and mix all the ingredients up to look like clotted cream
Spread the filling on the base layer
Cover the filling with most of the raspberries (leave some for decoration), and then gently place your second cake layer on top
Remove your chilled frosting from the fridge and spread over the monstrosity that is this amazing cake.
Add the final touches of grated chocolate and raspberries and voilà!!
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