Triple Chocolate Cake

Triple Chocolate Cake

Sometimes life calls for chocolate cake. Not a simple chocolate cake, but a triple chocolate cake. Triple the antioxidants and triple the yum! I think it is safe to say that this cake satisfies anyone’s chocolate craving. The texture of this cake is a little crumbly – think cake donut. I love the texture of biting into a chocolate chip in this cake. It’s a little burst of chocolate heaven in your mouth! And the ganache gives another layer of smooth dark chocolate richness. Are you ready for this dark, delicious, decadent cake? I think you are…I need another piece!

Triple Chocolate Cake 2

Triple Chocolate Cake 3

1 2/3 cups flour of choice

1/3 cup almond flour or hazelnut flour

1/3 cup cacao powder

1 tablespoon baking powder

1 cup + 1 tablespoon coconut sugar

1/3 cup coconut oil

1 cup almond milk or coconut milk

1 tablespoon vinegar (apple cider, white wine, or coconut)

1 tablespoon vanilla

1 cup chocolate chips

Chocolate Ganache

2/3 cup dark chocolate

1 tablespoon coconut oil

toasted sliced almonds for topping

Preheat oven to 400 degrees F. Line a 9-inch cake pan with parchment paper and set aside. In a large bowl, mix together the flours, cacao powder, baking powder, and coconut sugar. In a separate bowl, mix together the coconut oil, milk, vinegar, and vanilla. Add wet ingredients to dry ingredients and stir to incorporate. Fold in the chocolate chips. Pour batter into prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Remove cake from oven and let cool in the pan on a wire rack. When cool, flip cake out of pan onto a pretty plate. Fashion a double boiler by placing a glass bowl over a pot of simmering water. Melt the chocolate in the glass bowl and then add the coconut oil. Mix until smooth and glossy. Pour over cooled cake. Garnish with toasted, sliced almonds. (Adapted slightly from Recipe Source: Earthly Taste)

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