Ingredients

For the Orange Chocolate Ganache

2 tbsp

coconut oil

3 tbsp

agave syrup

1 tbsp

raw cacao powder

1 tbsp

dark 70% chocolate

300ml

coconut cream

1 tsp

organic orange extract

For the cake

150ml

coconut oil, melted

150g

coconut sugar

medium eggs, lightly beaten

200g

gluten free plain flour

1 level tsp

baking powder

3 tbsp

raw cacao powder

1 tsp

organic orange extract

A delicious layer cake from @nikibakes

"Chocolate and orange…what a classic combination that is! I am thrilled to be able to share such a tasty and aromatic slice such as this, it’s gorgeous, easy and a real show stopper, I hope you enjoy it!"

Method

Preheat your oven to 180*C /Gas mark 4 and line a baking tin with greaseproof paper, set aside.
Melt all the ingredients for the ganache and allow to cool.
Blend your melted coconut oil and coconut sugar until fully incorporated.
Break the eggs into a cup and beat in lightly, before adding a little at a time to the mixture. Add in your organic orange extract at this stage.
Sift the flour, cacao powder and baking powder into a separate bowl and then fold gradually into the wet mixture.
Spoon the mixture into the prepared tin and bake for approx. 60 minutes until bouncy to the touch or until a cake tester is inserted into the middle and it comes out clean.
Let your cake cool completely in the tin, then pour over your ganache directly on top. Pop in the fridge to set for a couple of hours before slicing up and decorating with edible flowers, our dried marigold flowers and fresh mint leaves.