Ingredients
Method
- Preheat the oven to 350 F.
- Grease the bottom and sides of two 8-inch cake pans.
- Cut two pieces of parchment into 8-inch rounds.
- Insert one in the bottom of each pan.
- In a large bowl, whisk together the Peetz S.M.A.R.T Blend, stevia, baking powder and salt.
- In another large bowl, whisk together the eggs.
- Then add in the coconut oil and coconut milk to the egg mixture. Whisk well.
- Add the cocoa powder into a medium bowl. Pour in coffee and whisk.
- Slowly pour the liquid into the egg mixture, while whisking.
- Sprinkle 1 cup of the dry ingredients over and stir to combine.
- Continue to add dry ingredients, 1 cup at a time, while stirring after each addition.
- Then, using an electric mixer, beat on high speed for two minutes.
- Divide batter evenly between two pans and smooth the tops with a spoon.
- Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean.
- Place cakes on a wire rack and allow to cool for 10 minutes.
- Once cool, unmold and set cakes back on rack.
For the Ganache
- To make the ganache, bring the coconut milk to a boil.
- Place chopped chocolate in a medium bowl.
- Pour hot coconut milk over the chocolate. Let set for 2 minutes.
- Then, whisk to combine.
- Add vanilla and whisk again until smooth.
- Place the ganache in the refrigerator for 1 hour.
- Then, it is time to assemble the cakes.
To Assemble
- Using a serrated knife, cut the domes off the top of each cake.
- Place the first cake, cut side down, on a plate or cake wheel.
- Heat the jam in a small pot until warm.
- Spread the jam on the cake, keeping it an inch away from the edge.
- Repeat the process with the second cake.
- Once the cake layers are assembled, remove the ganache from the refrigerator.
- Using an electric mixer, beat the ganache into a frosting.
- Swirl the frosting over the top and sides of the cake.
- Top with raspberries or a combination of raspberries and other berries.