For the sponge cake:
125 g CAKE AND MUFFIN FLOUR MIX
13 g cooking sweetener
6 g organic cocoa powder
125 g unsweetened almond drink, at room temperature
20 g coconut cream, at room temperature
half a packet of baking powder (6 g)
chocolate flavoring
6 g ground instant coffee powder (decaffeinated is also fine)
1 g coconut oil for greasing the pan
For the creams:
half a portion of cake cream
3 g cocoa powder
1 g ground instant coffee (decaffeinated is also fine)
For the chocolate glaze:
35 g chocolate
5 g coconut oil
Preparation Sponge:
Mix the ingredients (wet and dry separately, then combine). Line the bottom of our cake pan (20 cm in diameter in my case) with silicone baking paper and lightly grease the sides. Pour the batter into it and level it with a wet spoon. Bake in a preheated oven at 180 degrees for 25 minutes, using top and bottom heat. Wait until it cools.
CREAM:
As soon as half the cake cream is ready, divide it into two portions. Mix the cocoa powder and coffee powder into one portion.
Suggestions:
The sponge will shrink a little in diameter while baking. Cut strips of baking paper and use them to make a tight frame (ring) for the cake, then put it back in the pan it was baked in so the edge of the finished cake is nice and even. Spread the sponge, then the white cream, then the coffee cream. For the chocolate glaze, mix the ingredients well in a double boiler and pour over the cake, then smooth it out. Refrigerate, wait until it sets, and cut into 12 equal pieces.
