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Less guilt more chocolate: Mocha & hazelnut layer cake 




coconut oil, butter or ghee, for greasing

60g coconut flour (or flour of your choice)

50g raw cacao powder or good-quality cocoa

2 tsp baking powder

1 tsp bicarbonate of soda

8 eggs

60ml rice malt syrup

100g coconut oil, melted

1 tsp vanilla powder or extract, optional

dark chocolate (85 per cent cocoa), flaked, to decorate

roasted hazelnuts, roughly chopped, to decorate


3 x quantities of Whipped Coconut Cream (see method)

1 tbsp brewed espresso, cold

25g raw cacao powder or good-quality cocoa

2 tbsp coconut oil, softened

1 tbsp rice malt syrup

● Preheat the oven to 180C/gas 4. Grease two round 20cm cake tins and line the bases with baking paper. Set aside.

● For the cake, sift the flour, cacao or cocoa, baking powder and bicarbonate of soda into a large bowl. Add the eggs, rice malt syrup, melted coconut oil and vanilla and whisk until smooth. Divide the batter between 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.

● For the frosting, whisk together the Whipped Coconut Cream, espresso, cacao or cocoa, coconut oil and rice malt syrup until combined.

● Place one cake round on a cake board or plate. Spread half the frosting on to the cake, smoothing out but leaving a 2cm gap around the edge.

● Sprinkle with the flaked chocolate and hazelnuts. Place the second cake on top. Spread on the remaining frosting and sprinkle with the remaining chocolate and hazelnuts.

● Refrigerate for 1 hour before serving.

FOR WHIPPED COCONUT CREAM Place 1 x 400ml can full-fat coconut cream upside down in the fridge overnight (be sure not to shake the can beforehand). The next day, turn it the right way up and open without shaking it. Spoon out the top layer of liquid (and keep for smoothies or other recipes requiring coconut milk or coconut water). Leave the rest of the harder cream in the can, add 1 tablespoon granulated stevia and then blend with a stick blender until creamy. (If you don’t have a stick blender, remove the cream from the can and blend with beaters or in a blender.) Use this as a frosting on its own or with other flavourings, as here. Or try it with a brownie or cupcake (in lieu of ice cream or cream). Makes 250ml.