Chocolate and cherry sublime cake Recipe Gluten-free, dairy-free (casein-free)and hypotoxic.

ORGANIC INGREDIENTS

Cake:

• 235 g (1 2/3 cup) all-purpose flour "La Merveilleuse"
• 50 g (1/2 cup + 1 tbsp) cocoa
• 3,5 ml (3/4 tsp) baking powder
• 3,5 ml (3/4 tsp) baking soda
• Pinch of salt
• 3 medium eggs (135 g)
• 220 g (1 cup) sugar
• 250 g (1 cup) plant-based milk substitute*
• 100 g (1/2 cup) light olive oil
• 10 ml (2 tsp) vanilla
• 195 g (1 1/2 cup) pitted cherries (fresh or frozen)
• 100 g 70% dark chocolate, roughly chopped

Icing:

Recipe for seven-minute icing

PREPARATION

1. Preheat oven to 180 °C (350 °F). Grease and flour two 20 cm (8") round cake pans.
2. In a bowl, blend the dry ingredients: flour, cocoa, baking powder, baking soda and salt.
3. In a large bowl, using an electric mixer, beat the eggs and gradually add the sugar. Beat until the batter is smooth and creamy (about two minutes). Next add the oil and vanilla, mix well.
4. Add half the flour mixture, mix well. Then add the plant-based milk substitute, mix well and finish with the rest of the flour mixture. Beat until the batter thickens (about one minute). With a wooden spoon, add the cherries and chocolate pieces.
5. Pour the batter into the pans and bake on the center rack until an inserted toothpick comes out clean.

ASSEMBLE:

• On the first cake, spread part of the seven-minute icing, cover with the second cake and frost the whole thing. 
• Decorate to your liking with chocolate and cherries.