A cake more than delicious, for those who love chocolate this really will be their favorite cake.
Author: Gaspar Carreira
2 1/2cupsgluten-free flour mix
2/3cupraw cacao powder
2/3cupmuscovado or coconut sugar
1cuphot fresh coffee
4 1/2Tbspmelted coconut oil
pinchof vanilla extract
pinchof sea salt
12Tbspaquafaba(divided into three parts)
1/2cupmelted coconut oil
3/4cupmelted dark chocolate(about 200g)
1/3cupraw cacao powder
1/3cupmelted dark chocolate(about 85g)
1/3cupfull fat coconut milk
Put all the dry ingredients in a large bowl and mix well. Add coffee and oil and mix well again. Add the rest of the liquids, except the aquafaba, little by little and stir until well blended. In another bowl beat the aquafaba until all the liquid is transformed into bubbles. Put the aquafaba in the bowl with the other ingredients and mix well, with the least amount of movements possible. Divide the mixture into three 20 cm diameter molds with parchment paper and bake for 15-20 minutes or until dry outside and just moist inside. Demold and cool
Melt the chocolate in the microwave, be careful not to burn. In another bowl mix the rest of the filling ingredients and beat well without being lumps. Add melted chocolate and stir until smooth. Cool for about five minutes or until the mixture obtains consistency of cream. Assemble the cake, dividing the chocolate cream into two parts and placing it between layers of cake.
Melt the chocolate and mix it with milk and syrup, pour over the cake, add chocolate chips and cool before cutting.