Chocolate teff cake with chocolate hazelnut frosting

1. If you can, make the chocolate and coconut frosting the night before, to allow it to set. 

2. Chop the dark chocolate and put into a small bowl. In a pan, heat coconut cream over low heat, until it comes to a boiling point. 

3. Pour over the chopped chocolate and stir, until it is all melted. Stir in the maple syrup and leave to cool down a bit. Transfer to the refrigerator to set into a spreadable consistency. Stir in the ground hazelnuts before frosting the cake to thicken the frosting. 

4. Preheat the oven to 320°F. 

5. Grease and line 8-inch round cake baking pan. 

6. In a large bowl, whisk together teff flour, ground hazelnuts, arrowroot, cacao powder, baking powder, baking soda, cinnamon, salt, and coconut sugar, and set aside. 

7. In a different bowl, whisk together olive oil, coconut milk, apple cider vinegar, and vanilla. 

8. Add the wet mix together with mashed bananas to the dry mix, and stir together, until well combined. Add couple more tablespoons of coconut milk if the mix feels too dry, but it shouldn't be runny, rather more thick, batter. 

9. Spoon into your prepared tin and level the surface. 

10. Bake for about 45 minutes, or until a fork comes out clean. 

11. Remove from the oven once ready and leave it to cool down for 20 minutes before moving onto a wire rack. 

12. Once the cake is cooled, place onto a cake stand and spread the chocolate and hazelnut frosting on top. Chop some hazelnuts and sprinkle on top. 

13. Store in the refrigerator.

Recipe was created by Hana Mendes with the original source located here.