Nanaimo Layer Cake

NANAIMO LAYER CAKE (GLUTEN FREE)

PREP TIME
1 hour

COOK TIME
25 mins

TOTAL TIME
1 hour 25 mins

Stunning gluten-free nanaimo bar layer cake made with lentils. Chocolate lentil cake, nanaimo bar frosting and chocolate ganache.

*Check custard powder to ensure it is gluten-free

Serves:
12-16 pieces

INGREDIENTS

For the cake:

1 cup split red lentils, dry
2 cups water
⅓ cup milk
4 eggs
2 tsp vanilla
¾ cup melted butter
½ cup brown sugar
½ cup granulated sugar
1 cup unsweetened cocoa
1 tsp baking soda
1½ tsp baking powder
½ tsp salt

For the frosting:

1½ cups butter, room temperature
½ cup milk
¾ cup vanilla custard powder
3 cups icing sugar

For the ganache:

1 cup semisweet chocolate chips
⅓ cup milk
Garnishes:
Toasted coconut (optional)
Toasted almonds (optional)
INSTRUCTIONS

For the cake:

Spray two 8" round cake pans with non-stick spray and line with wax paper (cut to fit). Spray the wax paper with non-stick spray.

In a medium pot, bring lentils and water to a boil. (*Note: feel free to use canned lentils if you wish. You will need 2 cups cooked in the end). Boil over medium heat about 15 minutes, until lentils are soft and the water is gone. Remove from heat and puree in a Magic Bullet, blender or food processor. (I like the Magic Bullet for things I want super smooth -- use whichever appliance you have that will get the best results). Set aside to cool slightly.

Preheat oven to 350 degrees F.

When slightly cooled (about 10-15 minutes), add milk, eggs and vanilla to blender or food processor along with the lentils. Puree until smooth, about 30 seconds.

Add remaining ingredients (butter through salt) and puree until smooth, about 20-30 seconds.

Divide batter between the two pans and bake at 350 degrees F for 20-25 minutes, until a toothpick comes out clean.

For the frosting:

In the bowl of a stand mixer, add butter, milk, custard powder and sugar. With the whisk attachment, beat on low for a couple minutes until the icing sugar is mostly incorporated.

Stop the mixer and scrape down the sides. Beat on medium-high until light and fluffy. (*Note: colour will become significantly lighter throughout the process. Make sure you beat the frosting until light and fluffy). Set aside.

Assembly:

If desired, slice each cake into two to make 4 layers (completely optional). Place one cake layer down and frost the top. Repeat until all layers are used.

Frost the top and sides of the cake.

Chill at least 1 hour before topping with ganache.

Make the ganache:

In a pot over low heat, add the chocolate and milk (you can also do this in a double boiler or the microwave). Heat on low, stirring constantly, until melted and smooth. If ganache appears too thick, add a couple tsp more milk.

*You do not want your ganache to be so thin that it runs right off the cake.

Allow ganache to cool about 15-20 minutes so that it doesn't melt your frosting and so that you can more easily control the flow down the sides.

Remove chilled cake from the refrigerator and slowly our ganache on top of cake, a little at a time. Slowly bring the ganache to the edge of the cake, and allow some rivers of chocolate to flow over the sides.

Chill cake in the refrigerator before garnishing as desired.

Recipe @

http://www.thereciperebel.com/nanaimo-layer-cake/