Twix Cake

 

One of my favourite blogs pre sugarless cooking was Raspberri Cupcakes. Steph invents amazing dishes with beautiful photography and quirky stories. I would often start baking as soon as I recieved her weekly update.

 

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Twix Cake

A delicious cake version of the famous chocolate bar

Prep Time40 mins

Cook Time20 mins

Total Time2 hrs

Servings: 12

Author: Lisa@mummymade.it

Ingredients

Cake

• 3 Eggs separated
• 1/4 cup Maple Syrup
• 1 1/2 teaspoon Vanilla Extract
• 1/4 cup Milk
• 1/4 cup + 1/8 cup Coconut Flour
• 1 1/2 teaspoons Baking Powder

Caramel

• 1 can Coconut Cream 400ml can
• 1/2 cup Maple Syrup
• 1/2-1 teaspoon Salt
• 2 teaspoons Vanilla Extract

Chocolate Ganache

• 1/4 cup Coconut Oil
• 1 Tablespoon Maple Syrup
• 1/4 cup Cocoa
• 1/3 cup Coconut Cream
• 1 Tablespoon Coconut Oil
• 1 teaspoon Vanilla Extract

Instructions

Cake

• Preheat the oven to 175C/350F
• Place the egg whites into a clean mixing bowl and whisk on medium/high until soft peaks form.
• Slowly add the maple syrup; 1 spoonful at a time.
• Add the vanilla and whisk on medium/high until combined.
• Add the egg yolks, 1 at a time. Add the next yolk only once the previous one has been combined.
• Add the milk and whisk on medium/high until combined.
• In a separate bowl, sift the coconut flour and baking powder together.
• Add the dry mixture to the wet and mix on low until combined.
• Turn whisk to medium/high and beat for 30-60 seconds; until fluffy.
• Pour into a greased and lined loaf tin measuring 18-20cm (7-8 inches) length, 10cm (4 inches) wide.
• Bake for 20 min, or until skewer comes out clean.
• Leave to cool completely in the tin before removing.
• Once cool spread the cooled caramel over the cake, ensuring it covers all the sides.
• Place the Cake in the freezer for 30 minutes before ganaching.
• To Ganche the Cake, place the cake on a wire rack over a baking tray. Pour/spread the ganache on the cake, collecting the drips from the tray and reapplying.
• Use a spatula/flat knife to smooth the ganache around sides and on top of cake.
• Retain a small amount and drizzle over to make lines.
• Store in fridge

Caramel

• Place the coconut cream in a medium saucepan with the maple syrup and salt.
• Bring to a boil over medium/high heat. Reduce heat to medium and simmer for 15-20 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour.
• Add the vanilla extract and stir.
• The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
• Allow the caramel to cool.

Ganache

• Place the Coconut oil in a small saucepan and melt over a very low heat.
• Add the maple syrup and whisk.
• Add the cocoa and whilst til combined. Stir until slightly thickened.
• Pour the chocolate mixture into a lined container/tin and place in the freezer for 30 minutes, or until set.
• Break the set chocolate into small pieces and place in a heatproof bowl.
• Pour the cream into a small saucepan and bring to the boil over medium heat.
• Pour the boiling cream over the chocolate and allow to sit for 5 minutes.
• Add the 1 tablespoon of coconut oil and the vanilla extract and whisk until all the lumps are gone and the ganache is smooth and shiny.
• .

Notes

Adapted from Raspberri Cupcakes