Cake

1. Preheat your convection oven to 165°C/335°F. Grease and line two 8in spring form cake tins that are at least 3 inches in height, with baking paper and grease again.
2. This is a big cake and there is a lot of batter. In your largest mixing bowl, sift the rice flour, almond meal, tapioca flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum. Whisk to combine. Add the sugar and stir through. Make a well in the middle of your dry ingredients.
3. Add the soy milk, vinegar, water, oil, and vanilla to a large jug, stirring to combine.
4. Slowly pour the wet ingredients into the bowl of dry and gently whisk to combine. It will be a runny batter.
5. Pour the batter evenly into your cake tins and firmly tap it on your bench with force to release any large air bubbles.
6. Bake on the middle rack of your oven for 55 to 60 minutes, or until a skewer inserted into the center comes out with just a few sticky moist crumbs clinging to it, and the top springs back when gently touched.
7. Let cool in the tin for 10 minutes before releasing and flipping onto a cooling rack to allow it to completely cool before frosting.

Ganache

1. Heat cream in a large, heavy-bottomed pot on low heat, until small bubbles appear around the edge and it starts to steam. You want to catch it right before it’s about to start to boil. Alternatively, you can heat in the microwave.
2. Remove from the heat and add chocolate, making sure it is covered by the cream. Cover and let sit for 5 minutes.
3. Stir vigorously using a whisk, until smooth.
4. If there are any lumps, put the pot back onto the stove over very low heat. Stir until the lumps have melted and the ganache is shiny. Alternatively, heat in the microwave in short intervals whilst stirring in between.
5. Add butter and stir through until smooth and creamy. Cover with plastic wrap and push it down into the ganache so it covers everything. Allow to sit for an hour to overnight on your bench until it has reached smooth slightly goopy American style peanut butter consistency. The amount of time it will take depends on your climate.

Filling

1. In a fry pan, dry roast your almonds until they become fragrant and slightly brown. Season with sea salt and set aside.

How To Assemble

1. Once your cakes have cooled, use a sharp serrated knife to level the tops of your cakes. They should be completely flat and exactly the same height.
2. Place the bottom layer onto a cake board. Spread a small amount of ganache on top of this layer to seal it. Place your almonds on top of the ganache and gently press down to secure it. Dollop a few more tablespoons of ganache over the almonds and spread out evenly.
3. Add your second layer on top with the flat bottom side facing up. Completely cover your cake in ganache and smooth with a cake scraper. Chill in the fridge for 20 minutes to completely set the ganache.
4. Add 1 cup of your remaining ganache to a heat proof bowl and heat it on your stove top or in your microwave until it’s at a very runny consistency. Remove your cake from the fridge and pour over the top of your cake, using a palette knife to help it drip over the edges. Chill in the fridge for 20 minutes to completely set the ganache drip.
5. Add your remaining ganache to a mix master with a whisk attachment and whip until light and fluffy.
6. Using your piping bag with a large round nozzle, fill with ganache frosting. Remove cake from fridge and hold piping bag straight above your cake and pipe small round puffs with pointed tips. Repeat to cover the entire top of your cake.
7. Using a kitchen blow torch, toast the sides of the cake until shiny; this should only take a second to achieve. Don’t toast for too long otherwise you will melt your ganache too much. Serve!