A delicious layer cake from @nikibakes
"Chocolate and orange…what a classic combination that is! I am thrilled to be able to share such a tasty and aromatic slice such as this, it’s gorgeous, easy and a real show stopper, I hope you enjoy it!"
Niki's Double Chocolate Orange Layer Cake Recipe
Niki's Double Chocolate Orange Layer Cake, gluten and dairy free recipe
Ingredients
For the Orange Chocolate Ganache
| 2 tbsp | coconut oil |
| 3 tbsp | agave syrup |
| 1 tbsp | raw cacao powder |
| 1 tbsp | dark 70% chocolate |
| 300ml | coconut cream |
| 1 tsp | organic orange extract |
For the cake
| 150ml | coconut oil, melted |
| 150g | coconut sugar |
| 4 | medium eggs, lightly beaten |
| 200g | gluten free plain flour |
| 1 level tsp | baking powder |
| 3 tbsp | raw cacao powder |
| 1 tsp | organic orange extract |
Method
- Preheat your oven to 180*C /Gas mark 4 and line a baking tin with greaseproof paper, set aside.
- Melt all the ingredients for the ganache and allow to cool.
- Blend your melted coconut oil and coconut sugar until fully incorporated.
- Break the eggs into a cup and beat in lightly, before adding a little at a time to the mixture. Add in your organic orange extract at this stage.
- Sift the flour, cacao powder and baking powder into a separate bowl and then fold gradually into the wet mixture.
- Spoon the mixture into the prepared tin and bake for approx. 60 minutes until bouncy to the touch or until a cake tester is inserted into the middle and it comes out clean.
- Let your cake cool completely in the tin, then pour over your ganache directly on top. Pop in the fridge to set for a couple of hours before slicing up and decorating with edible flowers, our dried marigold flowers and fresh mint leaves.
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