Scrumptious Sacher Torte

For the cake:

• 1/3 cup gluten-free flour
• ½ cup CHOC CHICK cinnamon cacao blend
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup applesauce or 1 banana
• 1 cup agave nectar, maple or coconut syrup
• 1 tbsp pure vanilla extract
• ½ cup melted CHOC CHICK cacao butter
• ½ cup water

Chocolate filling and frosting:

• 1½ cups of good-quality, high-fruit apricot jam
• ½ cup melted CHOC CHICK cacao butter
• ½ cup agave nectar, maple or coconut syrup
• 1/2 cup CHOC CHICK cacao powder
• 1 tsp pure vanilla extract
• 1 tsp salt

1. Preheat the oven to 180 degrees Celsius and line two round 8-inch cake tins with baking paper.
2. First make the cake batter - mix all the dry ingredients (flour, cacao powder, baking powder and soda and salt) in a large mixing bowl. Add in all remaining wet cake ingredients and mix with thoroughly to combine either using a whisk or a standing mixer / food processor.
3. Transfer the cake batter into the prepared cake tins - tap the pan on the counter lightly to eliminate any air bubbles.
4. Next bake in a pre-heated oven for approximately 25 minutes - until a skewer inserted down the center comes out dry and you can see the top slightly cracking.
5. Next remove from oven and leave to chill on a cooling rack for 10 minutes. Then carefully flip the cake out onto the cooling rack and allow to cool completely.
6. Once the cake is completely cool, place one of the cake layers on your serving plate.
7. Place remaining all the chocolate filling and frosting ingredients into a blender or bowl and mix into a smooth frosting.
8. Spread half of the of the frosting mixture on top of the first layer, and cover with the second cake layer.
9. Next spread the remaining frosting on the top (if you want it a little runnier, just add a few teaspoons of melted coconut oil) and then place in the fridge for about an hour to set! Enjoy!