Sunday, 23 October 2011

Chocolate & Coconut Cake



So, my oven has been broken for a couple of weeks which has meant no baking and zero Paleo treats for me. Which is no bad thing as I don't like eating too many treats, Paleo or not.

However, as I am starting my Whole30 challenge soon and because I have been doing good with my results I decided to have my parents over for dinner today and to treat them to a Paleo chocolate cake.

This cake is perfect for a celebration or large family gathering as I figure it could easily feed 15 - 18 people! I had 8 for dinner and I only used about 2/3 of it and the portions were too big as the cake is quite luscious.

I know the chocolate is not 100% Paleo but the rest of it definitely fits the brief and a chocolate treat, as long as it is good quality is OK sometimes.

I was delighted with the results, and I hope you enjoy it too!

Ingredients:
For the cake:
3/4 cup good quality chocolate at least 72% Cocoa solids and soya free
1 cup of coconut oil
1 cup Almond Flour
3/4 cup of cocoa powder
1 cup honey
10 free range eggs
1 tbsp of vanilla extract
2 tbsp baking powder
Pinch of salt
For the filling: 
(you could also just use some whipped coconut cream if desired)
2 avocados
1.5 tsp of cocoa powder
tbsp of honey
1 small ripe banana (optional, I just felt it needed a little more sweetness. This is up to you)
For the frosting:
(It is really lovely and can be used as a cake frosting or for cupcakes.)
1 cup of good quality chocolate
1/2 cup of coconut oil
3 tbsp of honey
1 tbsp of vanilla extract
Pinch of salt


Directions:
Melt the chocolate and the oil over a water bath and allow to cool (this is important as we don't want the eggs to scramble when we add later.
Combine the dry ingredients in a bowl and mix well

Mix the eggs, honey, vanilla and cooled chocolate and oil in a bowl, beating well until combined.
Add the dry ingredients to the wet gradually combining well.

Pour batter into greased 9" tins which you have lined the bottom of.
Cook at 175C for 35 - 40 minutes until lightly browned and when a skewer comes out clean.
Remove from tins and take of baking paper. Cool on a wire tray.

You can bake the cakes the day before your party to save time and decorate on the day. Just wrap it in foil and keep.

To make the filling - Combine all the ingredients and blitz with a hand blender until smooth.
Spoon over the bottom cake and sandwich together.

To make the frosting:
Melt the chocolate and oil over a water bath
Add honey, vanilla and salt and stir well

Allow to cool in the fridge until thick.
Blitz with a hand blender until smooth.
If it is a little thick place over the water again until ready to spread. (or put in microwave for 10 seconds)
Smooth over the cake and garnish with dessicated coconut and strawberries.
The frosting will set a little again but is delicious!

4 comments:

  1. for the frosting, when you say 1 c. chocolate, do you mean cocoa powder?

    ReplyDelete
  2. Hi Tesser,

    I mean 1 cup of chocolate chips or chocolate for melting. It is about 100g bar of good quality chocolate

    ReplyDelete
  3. I may just have to try this after I finish the Whole30. I don't do many desserts or sweets in general, but from time to time, they are fun, especially something seriously chocolatey.

    ReplyDelete