This is super decadent and so worth all the effort. This is Steve’s cake from start to finish and he is super proud of this creation. Its a total winner and really tastes like there is real butter, and cream in it, even though it is dairy and egg free and tastes like a total chocolate party! One for the true chocoholic. The written recipe is slightly easier than video below as we adjusted the icing to make it quicker and easier to make.
Prep Time 45 mins
Cook Time 20 mins
Feeds 12- 16 slices
200g almond meal
300g white spelt flour/ white flour or (gluten free white flour if coeliac)
600 ml maple syrup/ agave syrup
480 ml of melted coconut oil or other vegetable oil such as sunflower oil
80 g of sieved cocoa powder
4 tsp baking powder
2 tsp salt
480 ml rice milk or other alternative milk
2 tbsp vanilla essence
Chocolate outer frosting
300g dark chocolate
100g icing sugar
Coconut cream filling
1 x 400ml can of full fat coconut milk
1 tsp maple syrup/ agave
1 tbsp vanilla essence
125g punnet of raspberries
Preheat your oven to 160 degrees
Melt the coconut oil and pour into a large bowl. Add all the rest of the ingredients together into the same bowl and mix with a whisk or large spoon until all is well mixed and uniform in texture.
Get two 22.5cm springform cake tins and line the bottom of each with baking parchment.
Divide the mixture between the two tins so that both have equal portions.
Bake for 30 minutes in your preheated oven at 160 degrees.
While the cakes are in the oven, make your coconut cream by opening your can of coconut milk and removing only the fat/cream on top, leaving the water. In a bowl, mix the coconut cream with the maple syrup/ agave and the vanilla essence well so that it is like whipped cream. Leave in the fridge until when your cakes are ready.
When your cakes are baked, remove from the oven and leave to cool. Once they cool, remove from their springform tins.
Spread the coconut cream on top of one cake along with half of your raspberries, put the other cake on top of this, leaving the cream and raspberries in the middle.
Now time to make the icing… First, melt the chocolate in a bain marie. Once melted, sieve in the icing sugar and mix very well. It should reach a nice thick chocolate sauce. Ice the cake so there is a generous layer all over the top and sides
A good tip for icing this cake is to use a warm knife/ spoon / pallet knife so have a bowl of hot water beside you and heat it and dry it before touching the chocolate it will make the job easier.
Decorate the top with the remaining raspberries. Leave in the fridge for 20 mins for the chocolate to harden and enjoy!
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