Ingredients
Base chocolate cake layer:
- 3 medium eggs, separated egg yolks and egg whites
- 160 gram dark chocolate (70%)
Orange cake layer:
- Zest of 1 orange
- Juice and pulp of 1 orange
- (optional: 2 drops of orange essential oil)
- 2 eggs
- ½ cup chickpea flour (or other flour to your liking)
- ¼ ts baking powder (alternatively: baking soda for pan bread)
- (optional: pinch of salt)
Top chocolate cake layer:
- 3 eggs
- 2 bananas
- 4 tbs cacao powder
- ½ ts baking powder
Frosting and filling layers:
- 200 g (almost 1 cup) softened (room temperature) lactose-free butter (alternatively you can try coconut milk)
- 1 cup (250 g) of cashew butter (or other nut butter)
- 130 g honey (or less)
- 3 tbs cacao powder
- (optional: 3 drops orange essential oil)
- (optional: 1 ts vanilla extract or shredded)
Directions
Base chocolate cake layer:
1. Break the chocolate, place in a heatproof bowl on top of a pan with boiling water to melt the chocolate completely. Remove and let cool down a bit.
2. In separate bowl, beat the egg whites until soft peaks form.
3. Add the egg yolks (one at a time) to the chocolate and stir until combined and solid.
4. Softly fold 1/3 of the beaten egg white foam into the chocolate mixture. Repeat two more times. The batter is now more liquid again.
5. Pour the batter in prepared pan, a small pre-heated frying pan with a bit of oil on medium heat and cover it. Bake 5 minutes on one side and to bake for another 5 minutes or so until done.
6. Let cool down complete on a grid. It will become a thin dense crunchy layer.
(Alternatively this recipe works great as a separate cake on itself when you double the amount of all ingredients and bake it in the oven for about 25-30 minutes. It will rise more and become more fluffy. You can also add any topping to your liking).
Orange cake layer:
1. Put everything in a bowl (sift the chickpea flour for a smoother mixture) and mix everything with a blender.
2. After you’re done with the base layer, pour the mixture in the same small pre-heated frying pan with a bit of oil on medium heat and cover it. Bake 6-8 minutes on one side (or until the top is not so liquid anymore) and flip (might want to use a plate for turning) to bake for another 4 minutes or so until done.
3. Let cool down complete on a grid. It will become a dense soft layer.
(Alternatively this recipe works great to make bread in a pan when using baking soda instead of baking powder and leaving out the orange. You can reduce to half of the chickpea flour as well. It will rise more and become more fluffy).
Top chocolate cake layer:
1. Mix everything with a blender.
2. Pour the mixture in the small pre-heated frying pan with a bit of oil on medium heat and cover it. Bake 6-8 minutes on one side (or until the top is not so liquid anymore) and flip (might want to use a plate for turning) to bake for another 4 minutes or so until done.
3. Let cool down complete on a grid. It will become a dense soft layer.
(Alternatively this recipe works great as a separate cake on itself when you bake it in the oven, or even 5-8 min in the microwave. It will rise more and become more fluffy. You can also add melted chocolate on top).
Frosting and filling layers:
1. In a large bowl beat the butter until light and fluffy.
2. Add cashew butter and beat until combined and smooth.
3. Add other ingredients and beat until combined.
Final stacking:
1. After all the cake layers are cooled down, spread ¼ of the frosting mixture and put it onto the crunchy base chocolate cake layer.
2. Place the orange cake layer on top and press slightly. Cover it with another ¼ of the frosting mixture.
3. Place the final chocolate layer on top and press slightly. Use the final ½ of the frosting mixture to cover the top and the sides.
4. Refrigerate for at least 2-3 hours before serving.
5. Enjoy :)
