RICH AS CHOC CAKE adapted from Elana's Pantry
3/4 cup coconut flour
1/4 cup coco powder
1 teaspoon salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon orange zest
Combine flour, coco, salt and baking soda
In a large bowl using an electric hand blender, blend eggs, oil, syrup, vanilla and orange zest
Add dry ingredients into large bowl and blend
Oil cake pans and dust with coconut flour
Pour batter into pans and bake at 325° for 35-40 minutes
Remove from oven, allow to cool completely then remove from pans
Frosting
1 cup dark chocolate chips
1/3 cup grapeseed oil
2 tablespoons honey or maple syrup
1 tablespoon vanilla extract
pinch celtic sea salt
In a small saucepan over very low heat, melt chocolate and grapeseed oil
Stir in honey, vanilla and salt
Place frosting in freezer for 15 minutes to cool
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
Frost over cake
Watch out you'll eat the WHOLE THING!
1/4 cup coco powder
1 teaspoon salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon orange zest
Combine flour, coco, salt and baking soda
In a large bowl using an electric hand blender, blend eggs, oil, syrup, vanilla and orange zest
Add dry ingredients into large bowl and blend
Oil cake pans and dust with coconut flour
Pour batter into pans and bake at 325° for 35-40 minutes
Remove from oven, allow to cool completely then remove from pans
Frosting
1 cup dark chocolate chips
1/3 cup grapeseed oil
2 tablespoons honey or maple syrup
1 tablespoon vanilla extract
pinch celtic sea salt
In a small saucepan over very low heat, melt chocolate and grapeseed oil
Stir in honey, vanilla and salt
Place frosting in freezer for 15 minutes to cool
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
Frost over cake
Watch out you'll eat the WHOLE THING!