Chocolate & Walnut Cake (Gf) (Df)

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Chocolate & Walnut Cake (GF) (DF). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we have to prepare a few ingredients. You can have Chocolate & Walnut Cake (GF) (DF) using 13 ingredients and 7 steps. Here is how you cook it.

This cake is based on a Delia recipe, but altered to make it #glutenfree and #dairyfree. I used coconut sugar as it’s unprocessed and I love the caramel undertones it brings to recipes, but you can sub regular granulated sugar. I was going to fill the cake with whipped coconut cream, but I didn’t have any so used a dairy-free butter cream instead. I doubled the recipe to make a giant cake that will feed 15 people as it was for the Stand Up to Cancer Bake Off in the Cookpad HQ.

Ingredients and spices that need to be Prepare to make Chocolate & Walnut Cake (GF) (DF):

1. 50 g dark chocolate
2. 50 g chopped walnuts
3. 60 g ground almonds
4. 200 g coconut sugar (or regular granulated)
5. 100 g GF plain flour (or regular plain flour if not gluten intolerant)
6. 1 tsp baking powder
7. 1/4 tsp salt
8. 100 mls olive oil
9. 3 eggs, beaten
10. Buttercream Ingredients
11. 65 g icing sugar
12. 60 g dairy free margarine
13. 10 g cocoa powder

Instructions to make to make Chocolate & Walnut Cake (GF) (DF)

1. Pre-heat the oven to 180C and line a rectangular brownie tin with parchment paper.
2. Melt the chocolate in a Bain Marie (a bowl placed over a gently simmering saucepan of water). When the chocolate is melted, stir in the olive oil and set the bowl to one side to cool.
3. Mix all of the dry ingredients together in a large mixing bowl.
4. When the chocolate mix is cool, stir in the beaten eggs, then add the chocolate/egg mixture to the dry ingredients. Stir well to fully mix.
5. Pour the batter into the lined tray and bake for 15-20 minutes, until a skewer inserted into the cake comes out clean. Allow the cake to cool for 10 mins in the pan, the. Turn into a wire rack to cool completely.
6. When the cake is completely cool, cut it in half lengthways so that you have two oblong cakes.
7. For the buttercream, beat together the margarine, cocoa powder and icing sugar until smooth. Use the chocolate cream to sandwich the two halves together.

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