It was my Dad’s birthday yesterday and we had a family dinner to celebrate. Mum asked me to make a chocolate cake that everyone would be able to eat. Now, my Mum makes a pretty mean chocolate cake (my version of that one is here), but I know that my Dad has a bit of a soft spot for all things sweet and chocolatey so I decided to take Mum’s chocolate cake to the next level.
It is a double layer chocolate cake with a salted caramel filling and a white chocolate ganache type icing. Mmmmmm! It’s a bit fiddly but so worth it!
To make the cake:
- 230g fine oat flour
- 230g light rye flour
- 3 tsp GF baking powder
- 1.5 cup coconut sugar
- 3 tbsp cocoa
- 220g Nuttelex,
- 1.5 cup oat milk of choice
- 2 tsp vanilla bean paste
- 1.5 tbsp chia seeds
Mix together the Nuttelex, milk, chia seeds and vanilla and heat until melted and well combined. (Speed 2 at 100C for about 2.5-3 mins). Set aside.
In the large bowl of your mixer sift together the dry ingredients.
After the wet mix has sat for 10 minutes, add it in to the flour mix and beat well.
(for a Thermal Cooker. Add all dry ingredients, except flours, to the wet mix and mix on speed 4 for about 15 seconds. Scrape down the sides then add flour and mix on speed 4 for 15 seconds then work up to speed 6 for a further 10 seconds).
Pour into 2 well-greased round tins and bake in a preheated moderate oven for about 45 minutes or until a skewer comes out clean.
Turn on to a cooling rack and allow to cool. Once the cakes have cooled, use a knife to cut any raised tops off to give 2 flat surfaces. (Then quickly eat the left over tops with your little helper!)
To make the filling:
- 8 medjool dates, pitted
- 2 tbsp agave syrup
- 20g Nuttelex
- 1 tsp vanilla bean paste and
- 3/4 tsp himalayan salt
Place syrup, paste, Nuttelex and salt in the jug and cook on 90C, speed 2 for about 1 minute.
Set to speed 4 for about 45 seconds and drop the dates one at a time through the top chute on to spinning blades. When the dates are added increase to speed 7 for about 15 seconds. Scrape down sides and use speed 6 for a further 20 seconds, or until you have a smooth paste.
Cook on speed 2 at 90C for about 30 seconds warm the mix (or do this gently in a microwave if you have made the filling ahead of time). It spreads easier if it is warm.
Spread the filling on top on one side of the cake and then press the 2 cut, flat surfaces together in a sandwich.
To make the icing:
- 150g Sweet William Sugar Free White chocolate
- 2 tbsp oat milk
- 1/2 cup of very finely milled coconut sugar (icing sugar consistency)
- 30g Nuttelex
- Extra Sweet William Sugar Free ‘milk’ chocolate to decorate
Add the Chocolate and Nuttelex to the jug and cook on Speed 2 at 90C for about 2-3 minutes or until the mix is completely.
Add in the oat milk and half of the sugar and mix on speed 4 for 10 seconds. Add in the remaining sugar and mix on speed 5 for about 15 seconds to ensure that it is very smooth and well combined.
Return to speed 2 and 90C for about 1 minute to ensure the whole mix is warmed through.
The icing needs to be made right before you apply it so that it is warm and spreads well.
Apply icing to cake (a hot spatula really helps) and sprinkle with extra grated chocolate.
Allow icing to set (doesn’t need to be in the fridge for this) before serving.
Makes about 12 large slices
Enjoy 😀 😀