Cooking and Serving: 8 slices layer cake
Ingredients
11 tablespoons (88 g) coconut flour | 11 tablespoons (90 g) tapioca starch/flour | ¼ teaspoon kosher salt
Description
Servings: 8 slices layer cake
Ingredients
11 tablespoons (88 g) coconut flour
11 tablespoons (90 g) tapioca starch/flour
¼ teaspoon kosher salt
1 teaspoon baking powder, (grain-free for very strict Paleo)
1 teaspoon baking soda
¾ cup (60 g) unsweetened cocoa powder, (Dutch-processed is best, but
5 tablespoons (70 g) virgin coconut oil, melted and cooled
10 tablespoons (210 g) honey
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
⅔ cup (5 ⅓ fluid ounces) brewed strong coffee, or unsweetened nondairy milk
12 ounces dark chocolate, chopped fine
8 ounces coconut cream
Instructions
MAKE THE CAKES
Preheat your oven to 350°F.
Grease and line two 8-inch round metal baking pans, and set them aside. The.
pans should be light in color, so the cakes don’t bake too quickly.
In a large bowl, place the coconut flour, tapioca starch/flour, salt, baking.
powder, baking soda, and cocoa powder, and whisk to combine well.
Add the oil, honey, eggs, and coffee and/or milk, and whisk until very.
smooth. The batter will be thickly pourable, and shouldn’t have any lumps.
Divide the mixture evenly among the two prepared baking pans, tilting each.
pan to create an even layer of batter in it.
Bang the bottom of each pan flat on the counter a few times to break any air.
Place the pans in the preheated oven, and bake for 15 minutes.
Rotate the pans in the oven and continue to bake for about another 7 minutes,.
or until the cakes spring back when pressed gently in the center. Do not.
Remove the cakes from the oven and place them, still in the pans, on a wire.
rack to cool for about 15 minutes.
Remove the cakes from their pans, place them directly on the wire rack and.
allow them to cool completely.
MAKE THE FROSTING
In a wide, flat, medium-sized and heat-safe bowl, place the chopped dark.
Bring the coconut cream to a very gently simmer either in a pan over a low.
flame on the stovetop, or in the microwave in a heat-safe bowl.
Pour the lightly simmering cream over the chopped chocolate and allow it to.
sit, undisturbed, for about 5 minutes before whisking until completely.
You can use the mixture to glaze the cakes as is, or allow it to set, then.
whip and use as frosting.
To use the mixture as frosting, allow it sit until no longer warm to the.
touch, and then place in the refrigerator for about 20 minutes or until.
Using a handheld mixer or a stand mixer fitted with the whisk attachment,.
whip the frosting until lighter in color and relatively fluffy (about 3.
Frost the cakes as desired, and then slice and serve.
MAKE THE FROSTING
In a wide, flat, medium-sized and heat-safe bowl, place the chopped dark.
Bring the coconut cream to a very gently simmer either in a pan over a low.
flame on the stovetop, or in the microwave in a heat-safe bowl.
Pour the lightly simmering cream over the chopped chocolate and allow it to.
sit, undisturbed, for about 5 minutes before whisking until completely.
You can use the mixture to glaze the cakes as is, or allow it to set, then.
whip and use as frosting.
To use the mixture as frosting, allow it sit until no longer warm to the.
touch, and then place in the refrigerator for about 20 minutes or until.
Using a handheld mixer or a stand mixer fitted with the whisk attachment,.
whip the frosting until lighter in color and relatively fluffy (about 3.
Frost the cakes as desired, and then slice and serve.