Small layered chocolate raspberry cakes Recipe Gluten-free and dairy-free (casein-free).

PORTIONS: 6-8


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ORGANIC INGREDIENTS

Cake:

  • 1 box Divine Chocolate Cake mix
  • 2 large eggs
  • 315 ml (1 1/4 cup) any non-dairy milk substitute*
  • 125 ml (1/2 cup) light olive oil
  • 10 ml (2 tsp) vanilla extract
  • Raspberry jam (homemade or store-bought)

Icing:

  • 100 g dark chocolate without dairy
  • 15 ml (1 tbsp) coconut oil
  • 15 ml (1 tbsp) confectioner’s sugar

PREPARATION

  1. Bake the cake according to the package instructions.
  2. Upon removing from the oven, leave the cake to cool 15 minutes in its pan, then gently unmold and let cool completely on a wire rack.
  3. Using a cookie cutter, cut as many discs as you can.
  4. Now slice each disc in half horizontally.
  5. Place a generous spoonful of jam on a disc, then place a second piece of cake on top.
  6. In a double boiler, melt the chocolate, coconut oil, and confectioner’s sugar, stirring constantly to obtain a smooth and shiny texture.
  7. Remove the icing from the double boiler and let cool for about 5 to 10 minutes. This allows the chocolate to thicken slightly, so that it won’t be too liquid and then absorbed into the cake.
  8. Ice the top of each cake, allowing some icing to drip down the sides.**
Small layered chocolate raspberry cakes Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

A perfect marriage of the sweetness of chocolate and the acidity of raspberries, for a layered cake that melts in your mouth and will impress your guests.

TIP

* If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.

** If the chocolate hardens before you are finished, gently reheat it in a double boiler until you reach the desired consistency.