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Decadent Chocolate Cake GF and CF

August 23, 2009

PICT0013

So the other night was my mother-in-laws’ birthday and so I made this scrumptious concoction! I used this recipe from Elana’s Pantry (thank you Elana) but tweaked it a bit to fit our tastes. I also added a strawberry whipped cream filling which was absolutely delicious if I do say so myself… 😉 My cake looks nothing like Elana’s, but it was still sooo yummy and perfect for the occasion!

Ingredients: (Cake)

  • 3/4 c. coconut flour
  • 1/2 c. cocoa powder
  • 1 tsp. sea salt
  • 10 eggs (yes… 10!)
  • 1 c. coconut oil
  • 1 c. rapadura
  • 1/2 c. honey
  • 1 tbs. vanilla
  • 1/2 tsp. orange zest

Directions: (Cake)

  1. In a small bowl combine flour, cacao, salt and baking soda.
  2. In a large bowl using an electric hand mixer, blend eggs, oil, sugar, honey, vanilla and orange zest.
  3. Add dry ingredients into large bowl and continue to blend.
  4. Butter (2) 9 inch round cake pans and dust with coconut flour.
  5. Pour batter into pans and bake at 325° for 35-40 minutes.
  6. Remove from oven, allow to cool completely then remove from pans.

Ingredients: (Filling)

  • 1 c. whipping cream (not ultra-pasteurized)
  • 1/2 c. strawberry puree (puree 4-5 large strawberries in blender or with a stick blender)
  • 1 1/2 tbs. rapadura or honey (opt.)
  • 1 tsp. vanilla

Directions: (Filling)

  1. Whip cream into stiff peaks.
  2. Mix sugar with your strawberry puree and add to the whipped cream.
  3. Whip and add vanilla.
  4. Spread between layers of cooled cake.

Ingredients: (Frosting)

  • 1 c. dark chocolate bar, broken into peices ( I used 78% dark)
  • 1/2 c. coconut oil
  • 2 tbs. honey
  • 1 tbs. vanilla
  • pinch of salt

Directions: (Frosting)

  1. Melt chocolate and oil over a low heat.
  2. Remove from heat and add honey, vanilla and salt.
  3. Stir to combine. Let cool a bit and pour over top of cake, letting it dribble down the sides.

PICT0014ENJOY!

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