Paleo Celebration Cake

How do I top the paleo celebration cake I made for my daughter, Liv's birthday this year?  That was the problem I faced for Zack's birthday today - I'm not the world's greatest cook and I'm a bit slapdash but the paleo rainbow cake I made for Liv I think was the best cake I've ever made!

I'm not sure I topped it with Zack's paleo celebration cake but it's not bad and tastes yummy!

Paleo Chocolate and Raspberry Checkerboard Cake

Ingredients:

For the raspberry sponge:

400g creamed coconut (aka coconut manna or coconut butter)
6-7 eggs
1 cups of honey
2 tsp baking powder
300g raspberries
1 tsp vanilla extract

For the Chocolate sponge:

400g creamed coconut (aka coconut manna or coconut butter)
6-7 eggs
1 cups of honey
2 tsp baking powder
200g dark chocolate, melted
1/2 cup cocoa powder

For both cakes, melt the coconut in hot water in the packet or in a bain marie if it comes in a jar.
Add the baking powder and one egg at a time, whisking each one in - it will seize to begin with but will loosen up eventually.  
Add the honey and mix in well.
Add the other ingredients.

Split mixture between two lined sandwich tins and bake at 170 degrees until the sponge bounces back and a skewer comes out clean.

Allow to cool for a few minutes before turning out onto a wire rack.  Allow to cool completely before cutting.

While the cakes are cooling, make the ganaches.

White chocolate ganache: (not strictly paleo but...)

200g white chocolate
25g butter or coconut oil
50ml coconut cream
50g creamed coconut

Melt chocolate with the coconut and butter or oil in a bain marie, add the coconut cream once melted, this should stiffen the mixture.

If the mixture separates, the addition of one egg yolk has enough lecithin in it to bring it back together.

Dark chocolate ganache:

400g dark chocolate
50 butter or coconut oil
130ml coconut cream
50g creamed coconut

Follow same process as for the white chocolate ganache.

Using cake rings or cutters, cut the cakes into concentric circles, 3 or 4 will do.

Use the white chocolate ganache to coat the inside one of the largest chocolate cake rings.
Place one of the second largest raspberry sponge rings inside the chocolate ring.
Coat the inside of this ring with white chocolate ganache.
Place one of the second smallest chocolate cake rings inside this one and coat the inside with white chocolate ganache.
Place one of the smallest raspberry sponge circles in the centre.
Coat the top of the cake you have constructed so far with white chocolate ganache.

Starting this time with one of the largest raspberry sponge rings, repeat the process.

Continue until you have used up all the cake rings.

Cover the entire cake with the dark chocolate ganache and smooth with a palette knife.

Top with fresh raspberries and add a ring of them at the base.

Paleo Celebration Cake

And that's this year's paleo celebration cake!