Mocha and Hazelnut Layer Cake

Name: Mocha and Hazelnut Layer Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 14
Ingredients: coconut oil, butter or ghee for greasing; 1/2 cup coconut flour (or any other flour; 1/2 cup raw cacao powder; 2 teaspoon baking powder; 1 teaspoon baking soda; 8 eggs; 1/4 cup rice malt syrup; 1/2 cup coconut oil, melted; 1 teaspoon vanilla powder or extract, optional; dark (85% cacao) chocolate, to decorate; roasted hazelnuts, roughly chopped, to decorate; 3 cups Whipped Coconut Cream; 1 tablespoon espresso, cold; 1/4 cup raw cacao powder; 2 tablespoon coconut oil, softened; 1 tablespoon rice malt syrup

This is a gorgeous contributor recipe from Lagallette.com. We couldn’t believe a 16-year-old was capable of developing such a drool-worthy cake! It certainly stopped us in our tracks.

I Quit Sugar Team

6 July 2022 1 min read

Mocha and Hazelnut Layer Cake

Rated 3.8 stars by 25 users

Servings

Prep Time

15 minutes

Cook Time

25 minutes

This is a gorgeous contributor recipe from Lagallette.com. We couldn’t believe a 16-year-old was capable of developing such a drool-worthy cake! It certainly stopped us in our tracks. It's also a favourite on the 8-Week Program, and this Friday marks the grand launch of our brand new IQS 8-Week Program app. It's set to transform your health journey with a slew of all-new features and benefits. From personalised meal plans to one-on-one support, our app is your ultimate companion for achieving your wellness goals, making quitting sugar as easy as clicking a button.We're rolling out exciting new features that will make your journey even more enjoyable and effective starting THIS WEEK.

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Ingredients

Cake

coconut oil, butter or ghee for greasing
1/2 cup coconut flour (or any other flour
1/2 cup raw cacao powder
2 teaspoon baking powder
1 teaspoon baking soda
8 eggs
1/4 cup rice malt syrup
1/2 cup coconut oil, melted
1 teaspoon vanilla powder or extract, optional
dark (85% cacao) chocolate, to decorate
roasted hazelnuts, roughly chopped, to decorate

Frosting

3 cups Whipped Coconut Cream
1 tablespoon espresso, cold
1/4 cup raw cacao powder
2 tablespoon coconut oil, softened
1 tablespoon rice malt syrup

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Directions

Preheat the oven to 180˚C/350˚F/Gas Mark 4. Grease two 20cm round cake tins and line the base with parchment paper. Set aside
Sift the flour, cacao, baking powder and baking soda in a large bowl.
Add the eggs, rice malt syrup, melted coconut oil and vanilla and whisk until smooth.
Divide the batter among the prepared tins and rest for 5 minutes.
Bake for 20–25 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool completely before icing
Whisk together the Whipped Coconut Cream, espresso, raw cacao powder, coconut oil and rice malt syrup until combined.
Place one cake round on a cake board/plate. Spread 1 1/2 cups of frosting onto the cake, smoothing out but leaving a 2cm gap on the sides.
Sprinkle with flaked chocolate and hazelnuts. Repeat with the remaining layer.
Refrigerate for 1 hour before serving.

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Mocha and Hazelnut Layer Cake

Mocha and Hazelnut Layer Cake

Category

Servings

Prep Time

Cook Time

Ingredients

Cake

Frosting

Directions

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