Eat it up yum

Food you can feel good about

Dark Chocolate Cake

celebrations, dessert, holidays, parties, recipes, sweet endings, sweet treats / by

Chocolate Cake is so classic. And it is perfect for every occasion. My Dark Chocolate cake has moist layers of rich, dark chocolate cake surrounded by the silkiest chocolate frosting. 

Dark Chocolate Cake

Dry ingredients:

  • 3 cups (330 grams) almond flour
  • 3/4 cup (93 grams) tapioca flour
  • 3/4 cup (84 grams) cocoa powder
  • 1 1/2 tsp (9 grams) baking soda
  • 3/4 tsp (4 grams) fine sea salt
  • 1 cup (230 grams) cane sugar
  • 1/2 cup (100 grams) brown sugar

Wet ingredients:

  • 3 eggs, at room temperature
  • 1 egg yolk
  • 1 cup (250 grams) coconut cream
  • 1/2 cup, plus 2 Tbsp (130 grams) avocado oil
  • 1/3 cup (69 grams) brewed coffee, warm not hot
  • 1 Tbsp (15 grams) vanilla extract
  • 3/4 tsp (5 grams) apple cider vinegar
  • 2 oz. dark chocolate, melted

Directions for the cake:

  1. Preheat oven to 350F. Oil three, 8-inch cake pans with palm shortening or coconut oil. Line the bottom of each cake pan with parchment paper.
  2. In a large bowl, combine all the dry ingredients together. Whisk until well blended.
  3. In a medium bowl, combine all the wet ingredients. Whisk until well blended.
  4. Add the wet ingredients to the dry ingredients and beat for 1-2 minutes (until completely mixed).
  5. Divide the cake batter evenly among the three cake pans. Spread and even out the batter. Bake for 25-30 minutes. (Insert a toothpick to check the doneness of the cake. The toothpick will have a few crumbs, but should not have any wet batter when the cakes are ready.)
  6. Remove the cakes from the oven and allow them to cool in their pans for 10 minutes.
  7. Flip the cakes onto large plates, cake boards, or a cooling rack. Allow to cool completely.
  8. Once the cakes are completely cool, top each layer with Silky Dark Chocolate Frosting (recipe below) stacking each layer on top of the previous layer as you frost the cake.
  9. Serve and celebrate!

If you forget to take the eggs out early enough, place them in a bowl of hot water (from the tap hot, not boiling hot). Leave them in the water for at least 5 minutes and they will come to room temperature.

If you do not have 8-inch cake pans you can use two 9-inch cake pans, or, one 13×9-inch rectangular pan. The baking times will need to be increased by 5-10 minutes.

Silky Dark Chocolate Frosting

  • 200 grams dark chocolate, chopped
  • 22 Tbsp (300 grams, almost 3 sticks) grass-fed butter, softened (or Miyokos Vegan Butter for a dairy-free version)
  • 1 1/3 cups (240 grams) powdered sugar
  • 1/4 cup (32 grams) cocoa powder
  • 1 Tbsp coconut cream
  • 1 Tbsp (15 grams) vanilla extract

Directions for the Frosting:

  1. Melt the chocolate on a very low heat on the stove, or, in 30 second increments until melted in the microwave. Set aside and let cool to room temperature.
  2. In the bowl of a stand mixer, beat the butter and sugar on medium speed until pale (about 2-3 minutes). Add the cocoa powder and melted chocolate. Beat on medium speed until smooth.
  3. Add the coconut cream and vanilla extract. Mix until just combined.
  4. Frost your cake.