Coconut flour layer cake with raspberries and dark chocolate ganache

This is a very rich cake!
gluten, grain, nut free ( coconut is a fruit)
dairy free (if using coconut oil not butter)
Ensure your chocolate is dairy free

Serves 10-12

Ingredients

4 large eggs, separated- room temperature
1/4 cup extra virgin coconut oil or butter- don't use melted of either
¼ cup raw honey
1/4 cup coconut flour
2 tsp vanilla extract
½ tsp baking soda
1/8 tsp salt


Ganache filling

1x 270ml can ayam coconut cream
150g dairy free choc- melt with coconut cream- use a glass bowl in a pot of simmering water, don't let the bowl touch the water. Whisk to get out any lumps
250g approx raspberries (or any berry)-you can use frozen

Method

Preheat oven to 180°c Line the bottom of a 20cm round cake pan with parchment paper. In a large bowl place the egg whites and whisk until stiff peaks form.
In a bowl, cream together honey and coconut oil/butter Mix in the egg yolks. Add to the mixture, coconut flour, vanilla, baking soda and salt. Mix until combined. Fold half the egg whites into the egg yolk mix, and fold in, then add the other half of the eggwhites. Combine until the batter is completely mixed.
Pour the mixture into the cake pan. Bake for 20-25 minutes. The cake is done when a toothpick is inserted and comes out clean. Leave 5 minutes and then take out of the tin and leave to cool.
Wait until the cake is completely cool then cut in half so you have 2 circles. On the bottom half spread out  half of your chocolate ganache and half the raspberries  Then place the other half of the cake on top and spread the rest of your ganache and raspberries .
how to cut a cake for layer cake using string