Some Tips:
Best to plan ahead for this cake because it is a 2-day process
INGREDIENTS:
- 2 cups chocolate chips (680g)
- 1 1/2 cup coconut cream
- 3 cups oat flour
- 1 1/3 cupu cocoa powder
- 2 TSP baking powder
- 1/2 TSP salt
- 1 1/4 cups water
- 1 cup almond milk
- 1/4 cup + 2 TBSP coconut oil
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 2 TSP vanilla
- 1/4 cup peanut butter
- 2 TBSP maple syrup
- 2 TBSP cocoa powder
- 2 TBSP water
DIRECTIONS:
DAY 1
- Put can of coconut cream into fridge
DAY 2
- In a double boiler, melt the chocolate chips and coconut cream. Then put into fridge for 2-5 hours
- The mixture should be medium gel-like
- Scoop the mixture into a large deep bowl and wait 10 minutes to soften
- Beat until it is fluffy with medium-stiff peaks
- If you want to make your own oat flour, you can blend oats on the highest power for 3-4 minutes then sift it
- Sift together the dry ingredients - oat flour, cocoa powder, baking soda, and salt
- Store for the next day
DAY 3
- In a small bowl, heat up the water and milk in the microwave for increments of 10 seconds until warm
- In a standard mixer, mix together the warm mixture, coconut oil, coconut sugar, maple syrup, and vanilla
- Add in parts, the dry into the wet until all incorporated
- Make sure to leave NO flour patches
- Get out 2 circle pans 9" or 8" and place a parchment paper on the bottom
- Coat with coconut oil and dust with cocoa powder
- Split the mixture between the two pans and tap to get out air bubbles
- Bake for 22-26 minutes until toothpick test is clean. Usually 24 is the lucky number
- Place on a cooling rack for 25 minutes then use a knife around the edges and flip onto colling rack
- Wait until it is completely cool to start assembling
- In the stan mixer, whip the "frosting" and assemble the cake
- For letting, combine the peanut butter, maple syrup, cocoa powder, and water and put into a zip bloc bag to pipe