Name: Chocolate Canna-Almond Cake
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Yield: 12
Ingredients: 1 cup ground sugar; 4 large eggs; ¼ cups all-purpose flour; 2 teaspoons orange zest; ¼ cups buttermilk; 8 almonds; ½ cups cannaoil; pinch of cinnamon, clove, and nutmeg; 1 cup brandy; ½ cups brown sugar; 4 heavy cream; 8 bittersweet chocolate (grated)

Instructions

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To Prepare Canna-Almond Cake

Preheat the oven to 340 F. Cut parchment and place it in bottom of a 9-inches pan.
Put sugar and almonds in a food processor. Grind until turned into flour (don’t let it turn into almond butter).
Whip eggs until they turn pale and light. Mix butter milk and canna-oil.
Take a bowl, add ½ almond flour then ½ oil mixture, and then remaining almond flour and remaining oil mixture. Add spice and zest.
Pour the mixture in pan and bake for about 25-30 minutes (use a cake tester to check).

To Prepare Syrup

Pour brandy in a pan and place it over stove to heat. Add sugar and continue to heat until it is completely melted. When the cake is baked and still warm, pour the syrup and spread it with the back of spoon. Let the cake absorb all of it.

To Prepare Ganache

Take a bowl and put grated chocolate in it. Heat cream in a small-sized bowl over medium-low heat (set aside when it starts simmering).
Pour slowly over the grated chocolate and keep stirring. In case the chocolate doesn’t melt completely, gently place the bowl over boiling water and continue stirring.
Cover the cake with thick layers of frosting and let the chocolate set. Enjoy!