The Most Amazing Birthday Cake Ever!

Well, maybe not. But this delectable confection made me smile so much that I had to write down the recipe before I forgot. This is unusual, because I normally just improvise while baking, pulling bits and pieces from various recipes. This time, I just have to document!

My friend's birthday is tomorrow and I volunteered (actually, begged) to bring her a cake to celebrate. She has been dealing with some rather unpleasant digestive issues that have required strict elimination diets, no wheat, no caffeine, etc. However, she is taking a "day off" for her 24th and allowing herself some of these taboo food items. Therefore, I wanted to make something especially tasty and decadent. Here goes:

Kahlua Almond Decadence Cake with Chocolate Ganache

Cake:

1 1/4 cups ground almond meal

1 1/4 cup unbleached all-purpose flour

1/2 cup whole wheat pastry flour

4 1/2 tsp baking powder

1 1/2 tsp salt

1/3 cup Kahlua or other coffee or nut liqueur

2/3 cup plain/vanilla soy or almond milk

3/4 cup vegetable oil

1 tbs white vinegar

1/4 cup tapioca flour or starch

1 1/2 cups white or raw sugar (may sub 1/2 cup brown sugar, but should not use liquid sweetener).

1. Pulse slivered or sliced raw almonds in food processor until a coarse meal (unless already done).

2. Add flours and pulse another few times. Add powder and salt and pulse once.

3. In a large bowl combine oil, milk, and liqueur. Add sugar and mix.

4. Combine tapioca flour with a whisk until smooth. Add vinegar.

5. Incorporate dry mixture until everything is shiny and smooth.

6. Split between two 9-inch diameter round pans.

7. Bake for 20 minutes in a 350 degree F oven, until starting to brown.

8. Let cool completely.

Ganache:

6 oz unsweetened baking chocolate (if using sweetened, adjust added sugar to taste)

3/4 cup confectioner's sugar (more or less to taste; can blend same 3/4 c granulated sugar with 1 tbs cornstarch or arrowroot powder until fine)

1/4 cup strong brewed coffee (optional)

1/4 cup soy or almond milk

Heat over double broiler, stirring often, until smooth and shiny.

Un-pan one layer of the cake. Cut off top to it is flat. Spread ganache generously over top. Un-pan second layer and place on top of first. Frost entire cake with ganache. Garnish with finely sliced almonds.

ENJOY!!