Keep moving, nothing to see here……!!! This cake should come with a serious health (and addiction) warning!!! Yes it IS gluten and dairy free (if you avoid milk chocolate and use a diary free butter), and strictly speaking, it is refined sugar free BUT the rather large amounts of chocolate, butter and maple, mean it should be eaten with care!! Having said that, I’m of the mind that we can all have a treat once in a while – birthdays, Christmas, weekends, Mondays, Tuesdays…. (just kidding!) If you’ve made the leap and ditched the white stuff in the main, it is possible to have an occasional sweet treat without doing too much damage.
Rate this recipe!
| Prep Time | 40 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 230 g chocolate
- 8 tbsp butter or ghee 112g
- 2/3 cup maple syrup
- 6 eggs
- 1 tbsp vanilla essence
- 4 cups almond flour 430g
- 3 tsp coconut flour
- 1/2 cup cacoa
- 1 tsp baking soda
- 3 tsp baking powder
- For the buttercream:
- 4 eggs
- 1/3 cup maple syrup
- 2 tsp vanilla
- 1 lb butter softened
- 4 oz chocolate melted
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat the oven to 175oC and line the base of 2 round cake tins with baking parchment.
- In a baine marie, melt the chocolate and butter and then leave to cool.
- Whisk the eggs and maple until pale, then add the chocolate and vanilla.
- Sift the flours, cacao, baking soda and powder, then mix the whole lot together.
- Pour the mixture into the prepared tins and bake for about 20 minutes.
- When cooked, remove from the tins and allow to cool completely.
- To make the buttercream, set the eggs, maple and vanilla in a baine marie and heat to 70oC, then beat until light and fluffy.
- Add the butter a tbsp at a time, then the melted chocolate and mix together.
- If it's a little runny (which mine was), allow to cool in the fridge a little first then you should be able to spread it all over the cake without it dripping off!
Share this Recipe
