Dark Chocolate Cake
Summer / Spring / Bake / Coconut Oil / Dessert / Erin Chapman / Vegetarian /
Dark chocolate never tasted so good! With a coconut oil-based Vanilla Cream Frosting, this simple dessert will be a huge hit in every household. You can find the frosting recipe here.
PREP, COOK, TOTAL TIME
Prep time: 15 minutes
Cook time: 30 minutes
Total time: approx. 1 hour (includes waiting/cooling time)
Yields: 2 cake layers
1/2 cup LouAna® 100% Pure Coconut Oil, melted
1 3/4 cups flour, sifted
2 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk (almond milk can also be used)
2 large eggs
1 teaspoon vanilla extract
1 cup freshly brewed hot coffee
1 1/2 cups fresh berries, for garnish
1/3 cup chopped nuts, for garnish
Preheat the oven to 350 F.
Liquefy the coconut oil by quickly melting in a saucepan over low. Remove from heat and set aside to cool.
Grease two 8- to -9-inch round cake pans and line with parchment paper on the bottom.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until thoroughly mixed. Set aside.
In a separate bowl, whisk together the buttermilk, coconut oil, eggs and vanilla. Using a spoon, slowly stir the buttermilk mixture into the dry ingredients. Blend until just incorporated.
Slowly stir in the hot coffee until fully incorporated.
Divide the batter evenly between the prepared pans, filling them only halfway or they may bubble over.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 to 20 minutes, then invert the cakes on a wire rack to cool completely before frosting. After frosting, garnish with berries and nuts.
Tip: Make the cake layers the day before and store in the refrigerator.
Dark Chocolate Cake Recipe photo credit: Erin Chapman