How wonderful is it that, even if you're grain, dairy and refined sugar averse, you can still bake a delicious chocolate layer cake and eat it too.
For me this cake is the perfect amount of sweet. But, then again, I'm someone who tends to decrease the amount of sweetener called for in dessert recipes. The batter is sweetened with maple syrup and the ganache with big soft medjool dates and a wee bit of maple syrup. So feel free to increase both if your palate demands more sweetness.
This is a two layer version made with seven inch pans but you could do a triple layer with smaller pans.
Added bonus: this cake freezes beautifully and, I dare say, tastes even better once frozen and then a slice warmed in the microwave for about 45 seconds. It reminds me a bit of those chocolate molten cakes. Delicious!
Inspired by this recipe.
3 cups almond meal
1/3 cup cocoa
1 tsp baking soda
1 tsp sea salt
3/4 cup maple syrup
3/4 cup water
1 tbsp vanilla extract
Preheat oven to 350 degrees.
Prepare two 6 or 7 inch pans by greasing and lining with parchment paper.
In a bowl, combine the almond meal, cocoa, baking soda and sea salt.
Combine eggs, maple syrup, water and vanilla extract, and add to dry mixture. Stir.
Pour batter into prepared pans.
Bake for 25 minutes or until tooth pic inserted in the centre of the cake comes out clean.
Allow to cool before icing with ganache and topping cake with strawberry sauce.
4 oz 100% cocoa baking chocolate
4 tablespoons coconut oil (melted)
2 tablespoons maple syrup
1 cup coconut milk
9 pitted medjool dates
Over very low heat or in a double boiler melt coconut oil and baking chocolate. Once melted, remove from heat. Add to blender along with coconut milk, maple syrup and dates. Blend until consistency is smooth. Allow to chill in fridge until it becomes thick enough to spread (about 20 to 30 minutes.)
Mash 2 cups raspberries, add 2 tablespoons maple syrup and 2 tablespoons lemon juice.
Cook over low heat for 25 minutes.
Allow to cool; spread evenly on top of iced cake. Top with raspberries.