A delight of layers, this cake has enough personality to please every texture nerd. I line the pan with caramelized walnuts, then pour the batter on top for baking. Once the cake is out of the oven and cool, I plaster the top with an easy chocolate mousse. Though it may look complicated, fret not- this is a cake you can throw together with minutes on the clock and look like a winner when the buzzer sounds.
- 2 cups Crushed/Chopped Walnuts
- 1/4 cup Brown Sugar
- 1/4 cup Bourbon
- 1/2 cup Brown Rice Flour
- 1/3 cup Tapioca Starch
- 1/3 cup White RIce Flour
- 2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 3/4 teaspoon Xanthan Gum
- 3 Eggs
- 3/4 cup Sugar
- 3/4 cup Coconut Milk
- 3/4 cup Safflower Oil
- Zest of two Oranges
- In a large saute pan, heat the walnuts with brown sugar and bourbon over medium flame. When everything is sticky and melted, remove from the stove and pour into the bottom of a lined 9-inch springform cake pan.
- Heat your oven to 350 degrees.
- In a small bowl, whisk together the dry ingredients (everything up until Eggs on the list).
- In a medium bowl, whisk the eggs with the sugar until slightly thickened and lighter in color. Whisk in the oil, milk, and orange zest.
- Add the dry ingredients to the wet, mixing to combine.
- Pour the batter into the cake pan, over the caramelized walnuts.
- Bake the cake for 40-50 minutes, until browned on top and springy to the touch.
- Allow the cake to cool completely before frosting.
I swear by this genius chocolate mousse posted on Food52, originated by Hervé This. Make a batch with orange juice from your remaining skinned oranges, and slather it on top of the cake before serving.