Ingredients:
For the sponge cake:
- 125 g Bake-Free sponge cake-muffin flour mixture
- 13 g 1:10 sweetener
- 6 g organic cocoa powder
- 125 g room temperature sugar-free almond drink
- 20 g room temperature coconut cream
- half a packet of baking powder (6 g)
- chocolate aroma
- 6 g ground instant coffee powder (It's also can be decaffeinated)
- 1 g of coconut oil for greasing the mold
For the creams:
- half a portion of cake cream
- 3 g of cocoa powder
- 1 g ground instant coffee (It's also can be decaffeinated)
For the chocolate glaze:
- 35 g chocolate
- 5 g of coconut oil
Preparation:
Sponge cake:
Mix the ingredients (wet and dry separately first, then combine). Line the bottom of our cake pan (20 cm in diameter for me) with silicone baking paper, and lightly oil the sides. Pour the dough into it and level it with a wet spoon. Bake in a preheated oven at 180 degrees for 25 minutes, bottom-up. Wait until it cools down.
Creams:
As soon as half of the cake cream is ready, cut it in half. Mix cocoa powder and coffee powder into one.
Compilation:
The sponge will lose a little of its diameter during baking. Cut strips of silicone baking paper and use it to make a tight frame (ring) for the cake and put it back in the form in which it was baked, so the edge of the finished cake will be nice and even. Spread it on the sponge and first spread the white cream, then the coffee cream. For the chocolate glaze, mix the ingredients thoroughly over steam and pour onto the cake, then smooth it over. Put it in the fridge, wait until it solidifies and cut it into 12 equal parts.
