If you are a dark chocolate lover, then you will adore this cake. Why is this cake special? Glad you ask. It is rich, moist, intense in flavor, and it leaves you with a pleasant bitter aftertaste. Add to that some juicy strawberries and a velvety buttery frosting. It's also gluten free and sugar free because it's sweetened with carob molasses, which intensifies its flavor. I chose to ice it with a creamy chocolate buttercream frosting, but you can have it on its own or cover it with a healthy glaze. Believe me, a small bite will send you to chocolate heaven!
Preheat the oven to 165°C, and line the bottom and sides of two 20 cm cake pan with parchment paper.
In a large bowl, beat the eggs with a whisk until slightly frothy and pale. Add the vanilla extract, carob molasses, and cooled espresso. Give it a quick stir.
Add the almond flour and cocoa powder in 2 batches while whisking. Finally add the salt, baking powder, ground cinnamon, and mix. Make sure the batter is well mixed before dividing it between the cake pans.
Bake the cakes for 30 Minutes, or until a toothpick inserted into the centers comes out clean. Let them cool completely on a wire rack before frosting.
Prepare the frosting just before you want to serve the cake. Place the softened butter in a large bowl and beat with a hand mixer for 30 seconds, until fluffy and soft.
Add the cocoa powder and beat at low speed until incorporated. Add the carob molasses and vanilla extract. Beat until creamy and glossy.
To assemble, place the first cake on a board and add some frosting to its center, spread it using an offset spatula, add the sliced strawberry, and spread more frosting on top. To help stabilize the cake, place 3 or 4 skewers to attach the top and bottom layers together. Now it's time to add the top cake and frost all sides of your masterpiece. I like to do vertical strokes on all sides to give it a nice look. Carefully transfer the cake to your serving plate or stand.
Top the cake with the halved strawberries. I think you definitely must take a photo before cutting and indulging in your creation. Enjoy!
Ingredients
Directions
Preheat the oven to 165°C, and line the bottom and sides of two 20 cm cake pan with parchment paper.
In a large bowl, beat the eggs with a whisk until slightly frothy and pale. Add the vanilla extract, carob molasses, and cooled espresso. Give it a quick stir.
Add the almond flour and cocoa powder in 2 batches while whisking. Finally add the salt, baking powder, ground cinnamon, and mix. Make sure the batter is well mixed before dividing it between the cake pans.
Bake the cakes for 30 Minutes, or until a toothpick inserted into the centers comes out clean. Let them cool completely on a wire rack before frosting.
Prepare the frosting just before you want to serve the cake. Place the softened butter in a large bowl and beat with a hand mixer for 30 seconds, until fluffy and soft.
Add the cocoa powder and beat at low speed until incorporated. Add the carob molasses and vanilla extract. Beat until creamy and glossy.
To assemble, place the first cake on a board and add some frosting to its center, spread it using an offset spatula, add the sliced strawberry, and spread more frosting on top. To help stabilize the cake, place 3 or 4 skewers to attach the top and bottom layers together. Now it's time to add the top cake and frost all sides of your masterpiece. I like to do vertical strokes on all sides to give it a nice look. Carefully transfer the cake to your serving plate or stand.
Top the cake with the halved strawberries. I think you definitely must take a photo before cutting and indulging in your creation. Enjoy!