Diy and ideas
A few weeks ago, we spent an afternoon drooling in Jenni Kayne’s kitchen along with a few of our favorite ladies.
We passed around bowls of ganache and dipped into chocolate cake batter – everything grain, refined sugar, dairy, and fake-ingredient free. Head on over to meet Laurel and Claire of the merk new Sweet Laurel baking company, then come right back and begin your plans to make this cake immediately!
CHOCOLATE CAKE LAYER CAKE WITH CHOCOLATE GANACHE
(grain-free, refined-sugar-free and dairy-free)
INGREDIENTS:
For the cake:
2 cups blanched almond flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp Himalayan pink salt
2 eggs
2/3 cup maple syrup
1/3 cup water
1 Tbsp vanilla
For the vegan chocolate ganache:
4 oz unsweetened baking chocolate
4 Tbsp coconut oil
4 Tbsp maple syrup
½ cup almond butter
¼ cup almond milk or coconut milk
DIRECTIONS:
For the cake:
Preheat panggangan to 350. Grease two 6-inch round cake pans with coconut oil. Mix almond flour, cocoa, baking soda and salt in a medium-sized bowl. In another bowl, whisk together the eggs, maple syrup, water and vanilla. Pour the wet ingredients into the dry ingredients. Stir to incorporate. Pour batter into prepared pans. Bake 25 minutes, or until toothpick inserted comes out clean.
For the vegan chocolate ganache:
Melt chocolate and coconut oil in thick saucepan or double broiler. Stir and remove from heat when melted. Slowly add maple syrup and stir to incorporate. Allow to cool. Transfer mixture to mixing bowl and beat in almond butter until a thick, whippy frosting is formed. Add almond or coconut milk as needed for consistency.
To assemble the cake:
Allow cakes to cool. Place one cake layer on a plate. Place a dollop of chocolate ganache on top of cake and smooth over the cake. Layer the second cake over the caramel layer and repeat with a layer of ganache. Store the cake in refrigerator until serving time.
Sumber https://ift.tt/2XJMDXL
from Recipes Easy https://ift.tt/2UA8X42
Source
diyandideas2019.blogspot.com
Bridgette Brock
Wednesday, March 13, 2019