chocolate cake

so, i’ve been venturing into the realm of chocolate cakes lately. to be honest, i’ve never been a huge fan of chocolate cakes. -i know, i know… i don’t know what it is. i love chocolate, and i love cake. but bringing two good things together doesn’t always make perfect math. i think part of the issue is this: the characteristic i enjoy most of chocolate is it’s deep fudgyness. cake, more specifically a layer cake, is, well, cakey. the flavor of chocolate is distributed thinly about the batter. for me, it’s like having a watered down version of something i enjoy very much. more often, i enjoy things like nut based cakes with deep chocolate frosting, or carrot cake with tangy cream cheese. the one exception is flourless, single-layer chocolate cake. it’s like eating a piece of chocolate. but i’m talking about a sponge type cake for layering.

so i had decided to make my friend a chocolate birthday cake, you know, to give chocolate cake a chance.

i found a recipe from a very reputable (grain-free) website for chocolate cake with chocolate frosting. it looked, and was, simple to put together. after tasting the raw batter, i decided that the cake would need more depth, so upon a suggestion i had seen in the past, i added cinnamon for more of a “mexican hot chocolate” feel. i baked the cake, frosted it, and made hazelnut praline to press into the sides. it wasn’t my best decision. although it looked lovely, and the praline was great, the cinnamon in the cake made the flavor very complex, which is not what i want when i’m eating chocolate cake. i want simple, unadulterated chocolate.

i was about to give up on chocolate cake forever.

i decided to give it another try, and leave the recipe alone.

just make the cake, frost it, eat it, and get on with it.

i made it, frosted it, put some toasted pecans on it, and i liked it!

the cake is somewhat distinguishable from flour based cake due to its consistency. it’s just a touch like a sponge cake, but the flavor is very deep chocolate. there is not much of a “crumb” to speak of, but the cake is so moist, the “sponge” goes unnoticed (unless you are very critical of cake, like me).

the recipe is from elana’s pantry. i make a lot of goodies from her site because her recipes are modest and uncomplicated.

i recommend following the instructions without getting cocky. the only change i made was doubling the vanilla, which is reflected in my script of the recipe. also, i did not use any orange zest. the frosting recipe is very, very good, and dairy free.

yes, the recipe calls for 10 eggs! remember that with coconut flour, you need very little of the dry ingredients and very much of the wet. there is not “eggyness” in the cake, so don’t worry. for best results with any chocolate cake, make it a day ahead of time to let the flavor develop.

chocolate cake

ingredients:

3/4 cup coconut flour

1/4 cup cocoa powder

1 tsp sea salt

1 tsp baking soda

10 eggs

1 cup grapeseed oil

1 1/2 cups agave nectar

2 tbsp vanilla ext

method:

preheat oven to 325f.

prep 2 9″ cake pans with rounds of parchment on the bottoms and butter and coconut flour dusted on the sides.

sift dry ingredients together in a large mixing bowl.

with mixer (stand or hand), beat together all wet ingredients for a minute or so.

combine all ingredients into mixer bowl and mix slowly until everything is incorporated. the batter will appear to be very thin.

pour batter into pans, and bake for 35-40 minutes. the cakes will rise quite high, and look pretty ugly. they will stop rising when they are cooked. they should not jiggle throughout once finished.

use toothpick to test for doneness.

cool for half an hour before running thin knife along edge of pan to release and invert them. cool for a few hours before frosting.

chocolate frosting

ingredients:

1 cup dark chocolate chips

1/2 cup grapeseed oil

2 tbsp agave nectar

1 tbsp vanilla ext

pinch of salt

method:

in small saucepan, combine chocolate and oil over low heat. stir continuously until chocolate is completely melted. remove from heat. stir in the remaining ingredients and mix very well.

place saucepan in freezer for 15 minutes.

remove from freezer and dump into mixer bowl. beat until it becomes thick and fluffy. it should look like frosting. do not beat too long or the heat from the mixer will heat up the chocolate again.

spread over first layer of cake for filling, then to finish frosting the cake.

decorate with as you see fit. i had mister hare decorate it for me with some toasted pecans.

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2 thoughts on “chocolate cake

  1. Hello Liz! Love the picture of the cake! I´ve been wanting to make this for a while too… for my hubby who is a chocolate freak :o)
    Anyway, I read your comment about the Ginger snaps… I´m glad you enjoyed the taste of these delicious cookies. I am wondering if you pressed them too thin. Yes, they are slightly crumbly, but they never fell apart with us. The nuts tend to make the cookies crumbly, but the oil keeps them together. It is a must for them to cool completely before storing them to help them set. Are you using a full cup of arrowroot?
    Looking forward to looking around your blog! Merry Christmas!

    • hi marillyn! i really enjoy your blog, and i’m glad you stopped by mine! i’m actually thinking that it was my error in careless measuring that resulted the mistake. oops!
      as far as the chocolate cake, i say make it soon! i see you are a coconut freak, and i’m sure you can find a way to fudge it into a german chocolate cake with tons of coconut and goodies like that.
      cheers!

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