Chocolate birthday cake – sugar-free, dairy-free, gluten-free
(or flax or chia substitute)
(or melted butter)
(I used xylitol and stevia)
thick double cream
(I used stevia)
Pre-heat oven at 180C and, using half of the ingredients for the cake:
In a bowl, mix the coconut oil with the sweetener.
Add the eggs and whisk.
Add the mix and stir through.
Pour into a lined (or oiled and floured) cake tin.
Bake in the over for 12 minutes (10 for gooey, 15 for cakey).
Remove from tin, this is the first layer of the cake. In the meantime, repeat the steps above to bake the second layer of the cake.
Obtain the juice from the 4 clementines.
Add the juice and the sweetener to a pot.
Bring to boil on medium heat and simmer on low heat for 3 minutes. Remove from heat.
Pour the cream into a pot.
Break the chocolate into smaller pieces and add to the pot.
Warm up on medium heat and mix until the chocolate has melted, then remove from heat.
If using syrup: With a skewer or a toothpick, make holes into the first layer of the cake and slowly pour half the syrup.
On the first layer of the cake pour 1/4 of the chocolate frosting and spread it evenly.
On top of the first layer with chocolate frosting place the second layer.
If using syrup: pour the remaining syrup on the second layer as you did on the first.
Slowly pour the remaining of the chocolate frosting and spread it on the top and on the side of the cake.
Decorate the cake with candles and all that you want.
I recommend keeping the cake in the fridge (if you have any left-overs that is).