Featured Recipe
Triple Chocolate Cake by the Ocean
By Jaiden Bluth
Ingredients:
Cake:
3 cups almond flour
1/4 cup coconut flour
3/4 cup cacao powder
1/2 cup coconut sugar
2 tsp baking soda
a pinch salt
1/2 cup semi melted coconut oil
1 can (14 oz) coconut milk (full fat)
3 room temperature eggs
2 tsp vanilla extract
2 T coconut nectar
Chocolate Ganache:
1 can full fat coconut milk (14 oz)
2 T coconut nectar
4 T cacao powder
1/2 tsp vanilla extract
Chocolate Icing:
6 T almond milk
3/4 cup dark chocolate chips
Directions:
Cake:
1. Preheat oven to 350 F
2. In a medium bowl mix together the almond flour, coconut flour, cacao powder, coconut palm sugar, baking soda and salt
3. In a large separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and coconut nectar
4. Using a fork, mix dry ingredients into wet ingredients to form the batter. Don't over mix
5. Pour batter into 2 8 inch baking pans greased with coconut oil (don't skimp on the coconut oil)
6. Bake for 28 mins or until a toothpick comes out clean
7. Let cakes cool and then flip over onto 2 plates, 1 cake on each. Make sure one is upside down and one is right side up
Ganache:
1. Boil together coconut milk and coconut nectar
2. Mix in vanilla extract and cacao powder and stir until it thickens about 10 minutes
3. Spread ganache over the bottom cake then place top cake on top
Icing:
1. Mix together chocolate chips and almond milk over low heat
2. Let cool for a 5 minutes (make sure it doesn't harden or separate)
3. Spread over entire cake
4. Enjoy!
|
