Directions

• Make the Devil’s Food Cake
  
• Preheat Oven and Prep Pan
  Preheat oven to 350 degrees F (177 Celsius)
  Butter a 17 1/2 x 11 1/2 inch jelly roll pan, line with parchment paper and butter parchment paper as well
  
• Mix dry ingredients
  In a medium bowl sift together :
  1/2 cup almond flour
  1/2 cup brown rice flour
  1/2 cup sorghum flour
  1/4 cup unsweetened and non-alkalized cocoa powder
  1 teaspoon xanthum gum
  1 teaspoon baking powder
  1/4 teaspoon salt
  
• 
  
• Cream butter and sugar
  In a stand mixer fitted with a paddle attachment cream together:
  1/2 cup unsalted butter
  1 cup granulated sugar
  Beat on medium speed for about 1 minute, until light and fluffy. Scrape the bowl
  
• Add Eggs & Liquid
  Beat in 2 large eggs , one at a time.
  Add:
  !/2 cup heavy cream
  1 teaspoon vanilla extract
  Mix on medium speed until fully blended, about 1 minute
  
  
• Incorporate Dry Ingredients
  Gradually add the sifted dry ingredients to the wet mixture. Beat on high for 1 minute. Scrape down the bowl to ensure everything is incorporated.
• Bake
  Spread the batter evenly in the prepared pan.
  Bake for 12-15 minutes or until a toothpick inserted in the centre comes out clean.
  Let cool completely in pan.
• Make the Milk Chocolate Almond Ganache
  
• Grind the chocolate and almonds in a food processor, pulse until finely ground:
  13 ounces chopped milk chocolate
  1/2 cup silvered almonds
  2 tbsp unsweetened cocoa powder
  
• Melt the cream. In a small saucepan heat 1 cup heavy cream until just boiling.
  Pour over the chocolate almond mixture and let stand 1 minute. Stir until smooth.
  
• Add Flavoring. Stir in 2 tablespoons Amaretto liqueur. Let mixture cool at room temperature 2-3 hours until spreadable.
• Make the Amaretto Syrup
• Boil and stir. In a small saucepan, bring to a boil:
  1/2 cup water
  1/4 cup granulated sugar
  Simmer for 3 minutes stirring until sugar is dissolved. Remove from heat and stir in !/4 cup Amaretto liqueur.
  Let cool to room temperature.
  
• Assemble the Cakes
  
• Cut the cake rounds using a 3 inch cutter to cut out 16 rounds from the cooled cake. ( You most likely we need to piece 16th together)
  
• Place 8 ring molds on a parchment lined baking sheet. In each place one cake round. Brush generously with Amaretto syrup. Add a heaping tablespoon of ganache and smooth out with a spoon dipped in cold water.
  
• Top each cake round with second cake round press gently and again brush each cake with Amaretto syrup.
  
• Make the Ganache Mousse
  
  
• In a bowl, whip 1 cup heavy cream until soft peaks form. Gently fold the whipped cream into the remaining 1 cup
  of ganache to create a mousse. Spoon mousse on top of each cake and smooth with a spatula. Freeze the cake mold for 1 hour to set.
• Make The Milk Chocolate Cream Glaze
• In a small saucepan, bring to a boil:
  1 cup heavy cream
  Pour over 12 ounces milk chocolate, let stand 1 minute then whisk until smooth
  Stir in 1/4 cup Amaretto liqueur
  
  
• Glaze And Garnish
  
• Remove cakes from freezer. Run a warm knife around the inside of each ring and gently push from the bottom to unmold. Place cakes on a wire rack that has been set over a foil lined baking sheet.
  
• Using a ladle, pour the warm glaze slowly over each cake, covering the top and concentrating on covering sides completely.
  Recycle any dripped chocolate in foil line pan if needed. Be sure to put a new foil line baking sheet under rack.
  
• Transfer the cakes to a parchment lined baking sheet. Press toasted c hopped almonds into sides, decorate with chocolate curls or chocolate shavings. Serve a t room temperature.