Grain-Free Chocolate Cake
- 300 g dark chocolate
- 160 g rapeseed oil
- 6 large eggs whites and yolks separated
- 150 g coconut sugar or other sugar/sweetener of your preference
- 45 g coconut flour
- 2 tbsp. cacao powder
- 2 tsp. vanilla bean paste or seeds scraped from 2 vanilla pods
- 2 tsp. baking powder
- 2 pinches sea salt
- 250 g mascarpone (keep at room temperature before adding the chocolate)
- 50 g dark chocolate broken into small pieces
- 3 dessertspoons honey, maple syrup, agave or icing sugar
- 200 ml double cream (keep at room temperature before adding the chocolate)
- 150 g plain chocolate broken into small pieces
- 80 g chopped candied pecans (if you have an allergy to nuts you can use white chocolate shavings)
- Preheat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
- Grease three 20cm round sandwich tins and line the bases with parchment paper.
- Break the first 300g dark chocolate into small pieces and into a medium glass bowl. Place the bowl over a saucepan of simmering water (don’t let it to touch the water) and allow the chocolate to melt, stirring regularly. Once melted, remove from the heat, leave to cool slightly and then add the oil.
- Tip the egg whites into a clean bowl and using either a hand or electric whisk, whisk until thick, glossy and forming stiff peaks.
- Into a separate medium bowl add the egg yolks and beat thoroughly until combined before adding to the cooled chocolate mixture and stirring until smooth. Add the coconut sugar, coconut flour, vanilla bean paste (or seeds), baking powder, cacao powder and sea salt and stir until thoroughly mixed. Using a metal spoon gradually fold the whisked egg whites into the chocolate mixture taking care to be as gentle and use as few movements as possible in order to retain as much air as you can and keep the mixture light and fluffy. Divide the mixture between the 3 lined sandwich tins and bake in the pre-heated oven for 20-25 minutes (I usually bake for 20 minutes to help keep the cakes moist but check if they’re done by using a cake tester or clean knife inserted into the center of each cake). Remove from the oven and run a knife around the outside of each one to loosen the cake from the sides of the tin and then set aside to cool for 5-10 minutes before removing from the tins and allowing to cool thoroughly on a cooling rack.
- For the filling: Break the 50g dark chocolate into small pieces, place in a glass bowl and melt – either in the microwave or over a pan of gently simmering water (as previously). Set aside to cool In a separate bowl, beat the mascarpone (this should be at room temperature) until smooth then add the cooled, melted chocolate together with the honey, maple or agave syrup and combine thoroughly and set aside.
- For the ganache: Break the remaining 150g plain chocolate into small pieces, place in a glass bowl and melt – either in the microwave or over a pan of gently simmering water (as previously) then set aside to cool slightly before stirring in the cream until thoroughly combined then set aside.
- To assemble the cake: Place one of the chocolate cakes onto your serving platter of cake stand, top it with half of the mascarpone filling and use a palette knife to spread it out evenly over the surface of the cake. Place the 2nd cake on top and cover with the remaining mascarpone filling mixture before topping it with the final chocolate cake. Using a clean palette knife, spread some of the ganache frosting over the sides of the cake, then spread the remainder over the top ensuring that it, and the sides, are evenly covered – warming your knife slightly beforehand can make this job easier. Sprinkle the top with the candied pecans (or white chocolate shavings) and serve!
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood