This dessert is amazing. The chocolate cake is incredibly moist and the filling is luscious. If you feel like showing off your baking skills, this is the one for you.
There a few tools you will need for this recipe: a biscuit cutter, parchment paper, piping bag/ziplock bag.
- 2 c paleo all-purpose flour (see website)
- 2 c honey granules
- 1/4 tsp sea salt
- 2 sticks butter
- 4 heaping tbsp raw cacao
- 1 c water, filtered
- 1/2 c almond milk (see website)
- 1/2 tsp apple cider vinegar
- 1 tsp baking soda
- 1 tsp vanilla
- 2 eggs, beaten
- 5 tbsp paleo all-purpose flour (see website)
- 1 c almond milk (see website)
- 1 tsp vanilla
- 2 stick of butter
- 1 c honey granules
Preheat oven to 350 degrees. Use an 18 x 13 inch sheet pan. Cut parchment to fit sheet pan. Grease sheet pan; place parchment on sheet pan and grease top of parchment. This ensure that cake will not stick to the pan.
In a food processor combine the flour, honey granules and salt. Pulse to combine.
In a saucepan, melt the butter. Add the raw cacao to the butter and stir. Add water to cacao mixture mixture. Bring to a boil. Add cacao mixture to flour mixture and pulse.
Combine almond milk, apple cider vinegar, baking soda, vanilla and eggs. Pour into flour mixture mixture and pulse. Transfer batter to sheet pan and bake for 20 minutes. Let the cake completely cool.
Cut circles out of the sheet cake with a biscuit cutter. Make sure the cake is completely cooled before you add the filling.
To make filling:
In a small saucepan, whisk the four into the milk and heat, stirring constantly until it is very thick. Remove from heat; stir in vanilla and let cool completely.
Meanwhile, cream the butter and honey granules together until light and fluffy and their is no grittiness from the honey granules. This takes a little bit of time. Add the milk-flour mixture and whip until the filling is completely combined and light like whipped cream.
Fill a ziplock or piping bag with filling. If using ziplock snip a corner off to use like a piping bag. Since this is for the filling I just use the ziplock. Squeeze the frosting onto one circle of cake. Place a second circle on top, and if you like you can put a dollop of filling on top. Share. Eat. Enjoy.