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.
Mocha and Hazelnut Layer Cake
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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.
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
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
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.