For the orange crisps:
1 orange, very thinly sliced
For the cake:
180g coconut palm sugar
180g coconut oil or unsalted butter, melted
190g ground almonds
50g white spelt flour
1½ tsp bicarbonate of soda
1½ tsp baking powder
Grated zest of 1 orange
150g dark chocolate (70 per cent cocoa solids), melted
¼ tsp sea salt
For the icing:
100g set honey
500g cream cheese, or dairy-free alternative
Grated zest of 2 oranges
100g coconut oil, melted
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Triple-tier Chocolate & Orange Cake
SERVES: 10 - 12
Chocolate cake is the most requested in our house; the kids and Jesse love it. The dark chocolate gives the cake its depth and luxury and the orange gives it a zesty kick. The honeyed oranges on top make this cake look spectacular, so although it takes a bit of effort it's a real show stopper if you have guests.
This could also be a really good birthday cake for a loved one who likes to eat cake yet avoid refined sugar.
Preheat the oven to 120C/100C fan/250F/Gas mark 1/2. Line a baking tray with baking parchment, and grease three 20cm round cake tins and line with baking parchment.
Put the orange slices and honey in a pan with 250ml of water and bring to the boil. Reduce the heat and simmer for 25–30 minutes until the orange slices are translucent. Drain and delicately lay them on the lined baking tray. Bake for 1. hours until dry but pliable. Leave to cool and increase the oven temperature to 180C/160C fan/350F/Gas mark 4.
For the icing, beat together the honey and a quarter of the cream cheese until combined. Beat in the remainder of the cream cheese and zest until barely combined. Do not overbeat or it may become runny. Stir in the melted coconut oil until it becomes smooth and thick. Cover and refrigerate.
To make the cake, whisk together the sugar, eggs and salt until it has doubled in volume. In another bowl combine the melted coconut oil or butter, ground almonds, flour, bicarbonate of soda and baking powder. Fold in the orange zest, melted chocolate, and egg and sugar mixture until well combined. Divide the mixture between the three cake tins. Bake for 15–18 minutes, until firm to the touch and a skewer inserted into the centre of a cake comes out clean. Turn out on to a wire rack and leave to cool.
Ice the top of one cake with a third of the icing, then place the second cake on top and ice with another third of the icing. Finally add the third cake and top with the remaining icing. Decorate the top with the orange crisps.