I fancied some chocolate cake the other day so I whipped this baby up and it turned out so good!
I actually made this in tiny lil cake pans (because I was running low on ingredients) So for this recipe I timesd the ingredients by 3 for people using normal sized cake pans!
1 c coconut sugar
3/4 c ghee (room temp)
1 1/2 c chocolate coyo *
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 c cacao powder
1 1/2 tsp baking powder
3/4 c coconut flour
3/4 c almond flour
3/4 c milk of choice
11/2 c chocolate coyo
2 tbsp coconut sugar
*you can add normal coconut yogurt but I recommend adding an extra 1 and 1/2 tablespoons cacao powder and an extra 1 tablespoon coconut sugar
- you can do the same for you frosting too.
Preheat oven to 180c and grease two 8” springform cake pans.
Whisk the sugar and ghee with an electric mixer on high for a few minutes until creamed, then add the eggs one by one while whisking and keep going for a couple minutes. Add the coconut yogurt, apple cider vinegar and vanilla and mix, then sift all dry in ingredients, fold, add milk, then gently fold again until fully incorporated.
Divide the mixture between the cake pans and put on the middle rack of the oven for 15-25 minutes (until the toothpick comes out clean)
Let cool in pans for 5-10 mins, then turn them out on a cooling rack.
To make the frosting mix the chocolate coyo and coconut sugar, keep in the fridge until the cake has completely cooled and is ready to frost.
Cover the first layer with some frosting, then add the top layer and smooth the frosting on top and around the sides of the cake
Optional: Drizzle peanut butter in between the layers and on top. I also crumbled some Square Organics Crisp bars and cut up some Livia's Kitchen's Millionaire's salted peanut bites to layer and decorate.