Mandarin Chocolate Cake
grated zest of 2 mandarins
gluten free oat flour
raw cacao powder
Preheat the oven to 180 C/ 375 F and grease a round 8-inch cake tin with oil. You can dust the tin with flour too to make sure the cake will come out of it.
Grate the zest of two mandarins in a large mixing bowl. Squeeze the juices of from 3 to 5 mandarins in the bowl too.
Peel two bananas and mix and mash them with a fork. Add the banana mash in the mandarin juice.
Combine together all the rest of the ingredients and add the mixture in the bowl with bananas and mandarins.
Mix well and spoon the batter into the cake tin.
Bake for about 45 minutes.
Let the cake cool in the tin for 10 minutes. Then remove it from the tin and let it cool well on a cooling rack.
The ganache can’t be spread on a hot cake.
Heat the almond milk a little. It shouldn’t boil. If it gets too hot, let it cool before adding the chocolate. Even just 48 C should be enough.
Add the grated cacao mass in the almond milk and stir until the cacao has completely melted.
Add the syrup
Let the ganache cool to room temperature (or little under) and spoon it on the cake.
Please note, the ganache doesn’t have much fat in it so it dries looking not so pretty. If the looks are important, add 2 tbsp coconut oil into it.
Mandarin Chocolate Cake https://thequeenofdelicious.com/en/mandarin-chocolate-cake/