I made and ate this cake a few times, and every time I love it!
Yes, it is 'chocolatyyy' but if you love chocolate you must try it!
Easy to make, delicious to eat and also good to look at...
Serve 8 people
Preparation time: 15 minutes
Cooking time: 20/30 minutes
240 ml of almond or coconut milk
1 tsp of apple cider vinegar
5 tbsp of coconut sugar (or any other you prefer)
3 tbsp of coconut oil
1 tsp vanilla extract
1 tsp almond extract
180 gr gluten free flour + 20 gr of almond flour + 20 gr of rice flour
5 tbsp of organic cocoa powder
1 tsp of baking soda
1tsp of baking powder
1/4 tsp of salt
* You can double the doses and make to cakes or use the doses given and make 2 smaller cakes.
Mix together all the wet ingredients in a large bowl.
Mix together all the dry ingredients in another bowl.
Slowly add the dry ingredients to the wet ones with a hand mixer.
Lightly grease (or cover with baking paper a round springform pan - I use 2 ceramic baking tins if I want to make 2 tiers) and bake at 180 degrees for 20/30 minutes (20 minutes if you have 2 smaller baking tins; 30 minutes if you use the bigger springform pan).
When you insert a toothpick in the middle and it comes out clean, the cake is ready.
100 ml of almond or coconut milk
120 gr of dark chocolate (I like the 70% dark but no stronger than that).
In a small saucepan boil the milk then turn the heat down. Add the chocolate in small pieces and mix until it melts. Stir until all is smooth then set aside and let cool.
Put the cake on a cake stand or on a dish and pour the ganache over the cake smoothing it all around the top (then place the second cake on top and repeat the process if you made two).
Let the cake stay in the fridge for a while but do not eat it to cold. And... enjoy!
The original receipt that was given to me had all purpose flour. If you use gluten free flour please be careful when you put the cake on a dish; let it cool first and then do it gently as it is slightly crumbly!
You can keep it in the fridge covered for a few days.