Chocolate Layer Cake with Salted Caramel and Sesame Snaps

Chocolate Layer Cake with Salted Caramel and Sesame Snaps

Please feel free to use regular flour instead of rice flour, if you prefer. I used unrefined Demerara sugar (available from most supermarkets nowadays) because it contains some of the nutrient-rich molasses. And not too much. I also mill this same sugar to make icing sugar. If you prefer a sweeter indulgence, feel free to make that ½ cup sugar for the base and ¼ cup icing sugar for the whipped cream. To keep the fructose levels lower, I used rice syrup for the caramel. You can use honey if you prefer. Fresh cream can be used instead of coconut cream. If you are making this an adult-only cake, feel free to drizzle a few tablespoons of coffee or chocolate liqueur over the sponge instead of tea as suggested. You will need a 6-inch round cake tin for this cake.

Ingredients

  • 4 eggs
  • ⅓ cup (80g) Demerara sugar
  • ½ cup (75g) rice flour
  • 2 tbsp cacao powder
  • 2 tbsp tapioca (arrowroot) flour
  • 35g dark (85%) cacao chocolate
  • 1 cup fresh cream
  • 1 tsp vanilla essence
  • 2 tbsp icing sugar
  • ⅓ cup rice syrup
  • ⅓ cup (80ml) coconut cream
  • ½ tsp sea salt flakes
  • 1 x 40g packet sesame snaps
Read the whole recipe on Wholesome Cook - Recipes for a feast on a budget