First off, I had to pop to the store to buy a cake tin, which indicates how often I bake, not much. I bought a retangular tin, dimensions: 9"x 5"x 2", or 24cm x 13cm x 5cm, so I guessed the volume of cake needed to be about 4 cups, or 800ml. However, my measurements made about 3 cups or 600ml my cake was a little thin, therefore I suggest increasing everything by 50g.
Dry Ingredients:
150g of rice flour, I used a combination of both white and brown for no other reasons than finishing off the white rice flour.
100g of sugar, I combined 60g of mascavo sugar with 40g of coconut sugar again to finish off the mascavo sugar.
(this cake idea was an attempt at getting rid of some things I had in the cupboard)
100g of pure, organic cacao powder
A teaspoon of bicarbonate soda and a teaspoon of baking powder
A good grind of himalayan pink sea salt
Wet Ingredients:
1/4 cup of black coffee or 50ml
1/4 cup of homemade almond milk or 50ml
2 eggs beaten with about 10 drops of natural vanilla extract
90g of melted cacao butter
Making the cake:
Preheat the oven to 180-210 degrees
Put all the dry ingredients into the mixer/blender then add the beaten eggs with vanilla, almond milk, and melted cacao butter and mix. After slowly add the coffee as not to make the mixture too runny. To be honest I wish my cake had had a stronger coffee flavour, so I would put more coffee and perhaps not add the almond milk.
Grease the cake tin, I did so with cacao butter, and pour in the mix pop in the preheated oven and wait about 15 to 20 mins depending on how well your oven works. Remove and let it cool.
For the centre and topping:
60g unsalted, toasted macadamia nuts that I lightly crushed by bashing them in a plastic bag
60g of cacao butter
60g of raw cacao bar 100% pure - This is difficult to find, so the strongest dark chocolate you can find will be enough
2 tablespoons of pure maple syrup
30g of coconut sugar
50ml of homemade almond milk
50ml of black coffee
(The topping was a bit runny, so I would use less of the liquids (coffee/almond milk) about 25ml of each).
Method
I started by melting the butter and chocolate in a sauce pan on a low heat and then added the maple syrup and sugar. Then I added the coffee and almond milk and finally the nuts.
I continuously stirred until it boiled then shut off the heat ,while continuously stirring until thick. Allowing that to cool, I cut my, cooled down, cake in half. When the topping was cooler I gently spooned the topping and spread it over the middle of one half. Then put the top back on and spread the rest of the top allowing it to run down the sides.
If you are unfamiliar with using cacao butter you should note that once the melted cacao butter cools it becomes solid again, so in the cake mix you should get it into the hot oven rather quickly to avoid hard lumps of cacao butter. In the frosting/topping/icing it can have a positive effect, as it stiffens up the sauce making it stay better on and inside the cake, but you will see specks of white cacao butter once cooled.
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