This indulgent cake is brilliant for any occasion when you need a gluten free bake. It’s perfect for Passover birthday celebrations. If you cannot find mascarpone that’s kosher for Pesach, you can sub it out for cream cheese or full fat sour cream.

Method:

• Preheat oven 180°C (160°C fan-assisted). Grease and line three 20cm round sandwich tins. 
• Melt the 300g dark chocolate, then leave to cool slightly and add the oil.  
• Beat the egg whites to stiff peaks.
• In a separate bowl, beat the egg yolks and add to the cooled chocolate mixture and stir until smooth. 
• Add the coconut sugar, coconut flour, vanilla bean paste (or seeds), baking powder, cacao powder and sea salt and stir thoroughly again. 
• Using a metal spoon, gently fold the egg whites into the chocolate mixture. Try to retain as much air as you can and keep the mixture light and fluffy. 
• Divide the mixture between the 3 tins and bake for 20-25 minutes Check if they’re done by using a cake tester or clean knife in the centre of each cake. 
• When baked, run a knife around the outside of each tin to loosen the cake from the sides and then cool for 5-10 minutes before removing from the tins and finish cooling on a wire rack
• For the filling: Melt the dark chocolate, and leave to cool before mixing with the mascarpone and honey, maple or agave syrup.
• For the ganache: Melt the remaining 150g plain chocolate then cool slightly before stirring in the cream until thoroughly combined then set aside.
• To assemble the cake: place one cake on a serving platter and top with half of the mascarpone filling.  and use a palette knife to spread it out evenly over the surface of the cake. 
• Place the second cake on top and cover with the remaining filling before topping it with the final cake.
• Using a clean palette knife, spread ganache over the sides and top of the cake.
• Sprinkle the top with the candied pecans or white chocolate shaving

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