September 30, 2014
Mocha and hazelnut layer cake
One thing I learned from my years of food blogging and food styling + photography is to never shoot anything that has the ability to melt into a heap of sweet sticky goodness in the matter of a few seconds. Yet single time, I always seem to shoot chocolate, ice-cream and other rich desserts in summery weather. Today was one of those days, a hot and long awaited summer day in Sydney.
This cake was shot in about 15 minutes, way less than that of what I normally take to style and photograph. I was actually debating on whether to chuck it back in the fridge and wait for another day. But I couldn’t, knowing that I was going to demolish it before I even had the chance to turn on my camera. That would explain the lack of photos in this post but I just had to share this fabulous cake with all of you…
This is a sort of simple layer cake. A gluten free simple one bowl chocolate cake layered between dollops of mocha (chocolate and espresso) coconut whipped cream- which of course, you can substitute for any other frosting of your choice- grated dark chocolate and roughly chopped roasted hazelnuts.
One thing I love about this recipe is the simple cake. I came across the recipe not long ago in one of my older recipe books. It was originally a lemon cake but in substituting half the quantities of the flour for cocoa powder and replacing the lemon with vanilla, I came up with this thing…
It’s hard to explain but this cake is kind of magic. With only a quarter cup of flour for each cake layer, you’d never expect it to have such a cake-like texture. It might seem super-duper runny at first but as soon as you pour the batter into the tins, let it rest for a few moments, the batter thickens before your eyes. Quite magical.
- 1/2 cup coconut flour (or any other flour)
- 1/2 cup Dutch cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 8 eggs
- 8 tbsp maple syrup (or any other liquid sweetener)
- 8 tbsp melted coconut oil
- 1 tsp vanilla extract
- Dark chocolate, to decorate
- Roasted hazelnuts, roughly chopped
- 3 cups coconut whipped cream (I follow this recipe
- 1 tbsp espresso, cold
- 1/4 cup cocoa powder
- 2 tbsp coconut oil, softened
- 3 tbsp maple syrup (or honey)
- Preheat the oven to 180C. Grease 2x20cm round cake tins and line the base with parchment paper. Set aside.
- Sift the flour, cocoa, baking powder and baking soda in a large bowl.
- Add the eggs, maple syrup, melted coconut oil and vanilla and whisk until smooth.
- Divide the batter amongst 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 coconut whipped cream, espresso, cocoa powder, coconut oil and maple syrup until combined.
- Place one cake round on a cake board/plate. Spread 1 1/2 cup of frosting onto the cake, smoothing out but leaving 2 cm gap on the sides.
- Sprinkle with flaked chocolate and hazelnuts. Repeat with the remaining layer.
- Refrigerate for 1 hour before serving.