80g sugar (I used half coconut sugar, half granulated)
1/2 (24g) medium egg, beaten
30g dark chocolate chips
In a medium bowl, combine the gluten free flours, xantham gum and baking powder.
In a saucepan, gently melt together the chocolate and coconut oil. Stir in the espresso spread and sugar, and mix to combine until fully incorporated. Allow the mix to cool slightly, stir in the milk, followed by the egg. Add the chocolate mixture to the flour blend and bring together into a dough. Toss in the chocolate chips and work into the mixture. Wrap in cling film and allow to sit for at least half an hour.
Preheat the oven to 160C. Divide the dough into 6 equal balls. Press down the edges to mould into a cookie shape with a dome, as shown in the above images. Bake on a baking tray for 8-12 minutes, depending on how soft you want them, removing from the baking tray 6 minutes through baking to prevent the bottom of the cookie from catching.
Line or Grease 2 x 8” cake tins or 3 x 6” cake tins, depending on whether you’d like a tall cake or wide cake.
Then sift the flour and baking powder into a large bowl.
Add the rest of the ingredients and beat until thoroughly mixed.
Equally split the batter between the greased tins.
Bake for 30-45 minutes.
Leave to cool in the tins for about 5/10 minutes and then remove the cakes from the tins and leave them to cool for a further 30 minutes – this is to ensure the cake has completely cooled before the icing.
Beat the butter and brown sugar until paler in colour and light in texture.
Add vanilla and mix until it is combined.
Then add the icing sugar and mix.
Add a teaspoon of milk until the icing reaches the perfect consistency.
Melt white chocolate for 1 minute in 30s intervals.
Add a tsp of Flat Brew Coffee Spread and a tsp of oil and stir until combined.
Top the cake with a layer of Flat Brew Coffee spread, a swirl of buttercream and repeat with the next layer.
Cover the cake with a coat of buttercream.
Using a piping bag, pipe drips around the top of the cake.
Pipe swirls onto the top of the cake using a 2D piping tip and sprinkle with grated chocolate.
For added decoration, sprinkle the chocolate around the edge of the cake
Sieve flour, cocoa powder, baking powder and baking soda together. Add sugar and salt in.
One by one add eggs, oil and milk. Mix with hand mixer for 1-2 minutes on medium speed.
Pour hot water over the flat brew coffee spread, mix until it melts. Add coffee mixture to the batter and mix well. Bake at 180oC for 50-60 minutes.
When baked, let the cake cool down and cut in three layers
Melt all the ingredients together in the microwave or on the bain-marie, mix well. Let the ganache set overnight or at least for 3 hours. Whip with the hand mixer until light and fluffy.
Melt chocolate in the microwave, add flat brew coffee spread and honey. Mix until smooth and shiny. Add hot double cream, mix together. Let the frosting cool a bit, add the butter, mix well. Leave ganache to set at the room temperature .
Alternate the two layers of chocolate coffee sponge with the vanilla whipped ganache. Cover the cake with chocolate coffee frosting and put some fresh raspberries for decoration.