Scrumptious Sacher Torte
This recipe is: Vegan & Gluten-free,
We love this recipe and want to give a big thank you to Amelia Stewart for using our cacao ingredients and for sending us her CHOCtastic recipes. You can find more inspiration and recipes on her site http://www.cookfirst.co.uk/ and follow her on Instagram @cook_first_ #BeKitchenConfident
For the cake:
- 1/3 cup gluten-free flour
- ½ cup CHOC CHICK cinnamon cacao blend
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup applesauce or 1 banana
- 1 cup agave nectar, maple or coconut syrup
- 1 tbsp pure vanilla extract
- ½ cup melted CHOC CHICK cacao butter
- ½ cup water
Chocolate filling and frosting:
- 1½ cups of good-quality, high-fruit apricot jam
- ½ cup melted CHOC CHICK cacao butter
- ½ cup agave nectar, maple or coconut syrup
- 1/2 cup CHOC CHICK cacao powder
- 1 tsp pure vanilla extract
- 1 tsp salt
- Preheat the oven to 180 degrees Celsius and line two round 8-inch cake tins with baking paper.
- First make the cake batter - mix all the dry ingredients (flour, cacao powder, baking powder and soda and salt) in a large mixing bowl. Add in all remaining wet cake ingredients and mix with thoroughly to combine either using a whisk or a standing mixer / food processor.
- Transfer the cake batter into the prepared cake tins - tap the pan on the counter lightly to eliminate any air bubbles.
- Next bake in a pre-heated oven for approximately 25 minutes - until a skewer inserted down the center comes out dry and you can see the top slightly cracking.
- Next remove from oven and leave to chill on a cooling rack for 10 minutes. Then carefully flip the cake out onto the cooling rack and allow to cool completely.
- Once the cake is completely cool, place one of the cake layers on your serving plate.
- Place remaining all the chocolate filling and frosting ingredients into a blender or bowl and mix into a smooth frosting.
- Spread half of the of the frosting mixture on top of the first layer, and cover with the second cake layer.
- Next spread the remaining frosting on the top (if you want it a little runnier, just add a few teaspoons of melted coconut oil) and then place in the fridge for about an hour to set! Enjoy!
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