April Recipe: Chocolate Coconut Layer Cake
Ingredients:
Chocolate Cake Base Layer:
- 2 large organic eggs
- 1/4 cup coconut oil, melted
- 1/4 cup coconut milk
- 1/2 cup maple syrup
- 1 & 1/2 cups almond meal
- 1/2 cup raw cacao powder
- 1 tsp vanilla powder or liquid
- 1/4 tsp unrefined salt
Coconut Centre Layer:
- 1 & 1/2 cups desiccated coconut
- 1/3 cup almond meal
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 1/4 cup coconut milk
- 1 tsp vanilla powder or extract
- 1/4 tsp unrefined salt
Chocolate Avocado Ganache Topping:
- 2 medium ripe avocados, peeled and seeded
- 1/2 cup raw cacao powder
- 1/2 cup maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla powder or extract
- 1/2 tsp unrefined salt
Method:
1. Preheat oven to 175C. Lightly grease a 20cm springform cake tin and line the base and sides with baking paper.
2. To make the chocolate cake whisk together the eggs, coconut oil, coconutmilk and maple syrup until well combined. Gently fold in the almond meal, cacao powder, vanilla and salt, being careful not to over mix.
3. Pour the mixture into the cake tin, smooth out the top and bake for 25-30 minutes until cooked through. Remove from the oven and place the cake aside to cool, leaving the cake in the tin.
4. To make the coconut layer mix all of the ingredients together and then gently spread the mixture evenly over the cooled chocolate cake base, smoothing the top.
5. For the chocolate avocado ganache simply blend all the ingredients in a food processor until well mixed and very smooth. Spread the ganache over the coconut layer, then smooth the top and place back in the fridge. Store the cake in the fridge.
Serves: at least 12
Preparation time: approximately 1 hour plus cooling time
