Tacohuaco

Triple layer chocolate cake

BakingCakesDesserts

65 minutes

This is a great low sugar, low gluten cake to enjoy every time one craves cake! It is also easy to do and has a very short baking time.

Ingredients

Yields 1 cake

  • 150 g butter
  • 20 g date sugar
  • 15 g coconut sugar
  • 5 eggs
  • 30 g all-purpose flour
  • 15 g teff flour
  • 20 g oat flour
  • 30 g hazelnut flour or 15 g coconut flour
  • 80 g almond flour
  • 30 g chestnut flour
  • 80 g corn starch
  • 10 g baking powder
  • 10 g ground cinnamon
  • 4 g fine salt
  • 2–3 pieces dried apricot
  • 100 g low sugar marmalade
  • 3–4 halves pecan nut
  • Chocolate ganache

You will need

  • mixer
  • round baking form (around 18 cm)
  • large bread knife
  • big flat plate or wooden board to place the cake

Directions

  1. Preheat oven to 180 ˚C.
  2. Grease the baking form: line the bottom with baking paper and butter the sides.
  3. Start mixing butter using a mixer on medium speed for about 2 minutes, then switch to high speed and mix for 3 minutes more.
  4. When the butter is creamed, add sugars and mix at high speed for about 4 minutes.
  5. Add eggs to the butter mixture and mix at medium speed for about 4 minutes.
  6. Carefully add all dry ingredients and mix at low speed until it’s homogeneous. If the mixture gets too heavy for your mixer, mix using a spatula.
  7. Transfer the mixture into the baking form and bake for 20 minutes.
  8. When it’s ready, put it out of the oven and let it cool down.
  9. Place the bread on a flat surface and cut the layers using a bread knife. Start by cutting the lower layer at about 1 cm from the bottom, and the other layer at about 2 cm above the first cut. Keep the knife straight while cutting by making small cutting movements.
  10. Cut the dried apricots into small dice.
  11. Split the layers and place the bottom layer on a large flat plate or the surface where you will finish it. Add a thin layer of marmalade spreading it from the center to the borders, until the base is covered. Spread half of the dried apricots on top of the marmalade. Cover with the middle bread layer. Spread another layer of marmalade and dried apricots on top. Add the top layer of bread, and align all the layers together.
  12. When the bread is not hot anymore, start to cover the cake with the chocolate ganache. You can use a silicon or metal spatula to distribute it evenly all around the surface of the cake.
  13. Once you have all the bread covered with a medium-thick chocolate layer, sprinkle some pecans (roughly chopped into small pieces) to decorate. Then let the cake cool down before serving in a refrigerator.

Notes

You can use any marmalade or dried fruits for the inner layers.

Try changing the marmalade for soft chocolate ganache with dried fruits for the inner layers.

If you need a full gluten-free recipe, replace the wheat flour with an oatmeal one (then you need 50 g of oatmeal flour in total).

If you want it completely sugarless, replace the sugar with the same amount of erythritol.

More recipes like triple layer chocolate cake