Double Chocolate Cake/Cupcakes
When I set out to make this chocolate cake, I wanted it to follow all my "rules", but I also wanted it to be damn good - the kind of good that makes your tail wag as you eat it - like a great chocolate cake ought to do!
When this “happened” I considered it a miracle.
This cake is dark, rich, just sweet enough and has a perfect cake texture. Even after a couple of days sitting on the counter, it’s still perfect. In fact, it tastes best when served at room temperature.
Remember: this is a TREAT!! It follows my rules, but still has more sugar than most of my muffins (it IS cake, God darn it!)
Cake/Cupcake Batter Ingredients:
1 cup coconut oil
150 g dark (70-80% cacao) chocolate, coarsely chopped
150 g dark (70-80% cacao) chocolate, finely grated
3/4 cup amber maple syrup
3/4 cup coconut cream*
2/3 cup coconut flour, sifted
1/2 cup raw cacao, sifted
2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 tsp baking soda
1/4 tsp fine Himalayan sea salt
Preheat oven to 325-degrees.
Grease 2 9” round cake pans with a little coconut oil and line the bottoms of each with waxed or parchment paper. Set aside.
Line 24 muffin cups with foil liners. Set aside.
Place the chopped chocolate in a glass bowl with the cup of coconut oil. Set the glass bowl over a saucepot of simmering water to melt them together. Stir in the vanilla. Set aside.
Combine the coconut flour, cocoa, salt and baking soda in a small bowl.
Place the eggs and the maple syrup in the mixer bowl and beat on med-high until foamy - 2-3 minutes.
Add the flour mixture and beat just until combined. Pour in the melted chocolate and beat until the batter starts to thicken - 2 -3 minutes. Add the grated chocolate and beat just until evenly distributed.
Divide the batter evenly between the prepared pans or cupcakes.
Bake until tester comes clean - 25-30 minutes for cake (12-15 minutes for cupcakes).
Remove from oven and let sit in pans 5 minutes.
For cake: Run knife around the edge to loosen.
Turn onto cooling rack. Cool cake layers or cupcakes completely before frosting!
3 cups finely chopped dark (70-80% cacao) chocolate
1 cup coconut oil
3 tsp vanilla
1/2 tsp fine Himalayan sea salt
Melt the chocolate and coconut oil together in a glass bowl set over a saucepan of simmering water. Add the vanilla.
Pour warm frosting mixture into the bowl you use with your mixer.
Set on the counter to cool to room temperature (it WILL take a couple of hours). Stir it 2 or 3 times as it cools, scraping the hardened bits from the sides into what’s still warm and soft.
When it’s room temperature - not hardened completely - start beating it with your mixer/beaters. Scrape the sides every so often. It’s going to go fluffy - exactly like buttercream. It’s MAGIC!! Add the salt and just beat it through. If it does NOT whip, it’s ‘cause it’s not quite cold enough yet. Just put it in the fridge for 10 minutes and try again.
For cake: Use 1/3 of the frosting between the layers and the rest for top and sides.
For cupcakes: Use a knife to frost top of each one (or pipe with a large piping nozzle).
Decorate with raw cacao nibs or drizzles of melted dark chocolate.