Six-Layer Chocolate Cake with Raspberry Preserves
Even though this cake is visually a stunner, it’s probably the easiest cake you will ever make. Don’t worry about putting too much filling between the layers; the messier the preserves and chocolate glaze get, the better.
Recipe information
Yield
serves 15
Ingredients
Preparation
Step 1
Line three 9-inch round cake pans with parchment paper, brush with coconut oil, and set aside.
Step 2
In a large bowl, whisk together both flours, the sugar, cocoa powder, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the 1 1/2 cups coconut oil, the applesauce, agave nectar, and vanilla and mix with a rubber spatula until fully incorporated. Add 1 to 1 1/2 cups hot water and mix until a loose batter forms.
Step 3
Divide the batter evenly among the pans and bake for 20 minutes, rotate, then continue baking until a toothpick inserted in the center comes out clean, about 20 minutes more. Let cool in the pans on a rack for 45 minutes. Run a knife around the edges of each cake pan and invert onto a cutting board.
Step 4
To assemble, place one cake layer on a serving plate and cut it in half horizontally. Separate the layers. With a palette knife, spread a thin layer of the chocolate dipping sauce over the top, followed by 2/3 cup of the preserves. Place the remaining half on top and repeat with the remaining layers. Pour the remaining chocolate sauce over the top of the cake, allowing it to drizzle down the sides.
