Petite Chocolate Cake with Ganache Icing
This is the kind of cake you dream of to fulfill that chocolate craving. Rich cake, thick icing, and a wonderful raspberry surprise in the filling. The chocolate shavings make this one of the most elegant looking cake's you'll ever make!
¾ cup sorghum flour
¼ cup hazelnut or almond flour
½ cup amaranth flour
¼ cup cocoa powder
1 teaspoon baking soda
Pinch of salt
½ cup sunflower oil (or walnut)
1 teaspoon liquid lecithin
½ cup organic cane sugar
½ cup plus 2 tablespoons water
1 teaspoon vanilla
Mix dry ingredients in a separate bowl. With whisk beater, on high speed, emulsify oil and lecithin for about five minutes. Then whisk in sugar, water and vanilla. Reduce speed and add dry ingredients. Prepare three 4” by 1 ¾” spring form cake pans by cutting parchment circles to fit in the bottom of the pan and oil the pan and parchment with spray-on oil. Fill pans so they are half full. Let them sit on an ice pack for one hour before baking. (The flours need to absorb liquids before baking.) Preheat oven to 375 degrees. Bake for 35 minutes.
Turn upside-down so the top is the bottom. Cut cooled cakes in half long ways. (This will give the cake perfect edges for icing.) Spread fruit-sweetened raspberry jelly on the bottom half and put the top back on the cake. The cake is ready to ice.
For one 4” x 1 3/4" cake: For two 4” x 1 3/4” cakes:
1.5 oz of Tropical Source Dark Chocolate 3 oz of your favorite Dark Chocolate
2 tablespoons cashew cream 4 tablespoons cashew or almond cream
5 raw cashews or almonds 10 raw cashews or almonds
2 tablespoons water 4 tablespoons water
Blend nuts until ground and add water. Blend until liquefied. Chop chocolate finely and place in a glass bowl or pitcher. Heat nut cream in saucepan until thickened. Pour over chocolate. Let it sit one minute. Whisk gently until blended. Place cake on rack. Pour icing over the top of the cake. Ice the top of cake and bring icing down the sides from the top with a flat knife. The chocolate will harden and seal the cake.