CHOCOLATE LAYER CAKE
INGREDIENTS
2 cups almond meal
1/4 cup raw cacao powder
1 teaspoon bi-carb soda
1/2 teaspoon himalayan pink salt
2 eggs
2/3 cup maple/rice malt syrup
1/3 cup water
2 teaspoon vanilla paste
FROSTING
100g Loving Earth Mylk Chocolate
4 tablespoons coconut oil
4 tablespoons maple or rice malt syrup
1/2 cup ABC or almond butter
METHOD
Preheat oven to 175˚C and grease a 20cm spring form round cake tin with coconut oil and line the base with baking paper.
Mix together almond meal, raw cacao, bi-carb soda and salt in a bowl until combined.
In a separate bowl, whisk eggs, maple syrup, water and vanilla.
Combine the wet ingredients with the dry and stir to combine.
Pour half the batter into your pan and bake for 15 minutes.
Once cooked and slightly cooled, remove to cool further on a rack and cook the other half of the batter for 15 minutes also.
For the frosting, melt the chocolate and coconut oil in a heatproof bowl over simmering water on the stove.
Once melted, remove from heat and stir in the syrup.
Leave to cool slightly.
Add in the ABC butter using a whisk.
If the topping is slightly runny, place in the fridge for 15 minutes to harden slightly and then whisk again.
Top one half of the cake with the frosting and then place other half on top and cover completely with the remainder of the frosting.