If you are looking for a super decadent, rich, absolutely DELICIOUS and most importantly HEALTHY chocolate cake–look no further! I can honestly say this is maybe the best chocolate cake I’ve ever had and I can only guess it has something to do with the crazy amount of avocado in it! Yes, avocado!
I just love avocado. Although you’d NEVER guess it was in this cake. All you’ll taste is chocolate, chocolate and more chocolate! Oh and some strawberry. 😉 Avocado is so great for chocolate desserts, like this Chocolate Avocado Pudding and I’ve also seen chocolate frosting recipes that use it in place of butter although I have yet to try it myself! It really is the ultimate super food!
What makes this cake even better is the fact that it is totally dairy-free, gluten-free and refined sugar-free! Enjoy a big ‘ole slice without any guilt!
½ c. Special Dark Cocoa Powder (or use another ½ cup regular)
½ t. Sea Salt
1 t. Espresso Powder
2 t. Baking Soda
1 c. Enjoy Life Dark Chocolate Chunks (optional)
Chocolate Whipped Cream
1, 14.5 oz. Canned Full-Fat Coconut Cream, chilled in fridge (unopened) for at least 5-8 hours or overnight
2-3 T. Refined Coconut Oil, softened
Pinch Sea Salt
2 t. Pure Vanilla Extract
2 t. Cocoa Powder
2 T. Agave
2 Packets Truvia (or use couple teaspoons of powdered stevia, etc)
1 c. Sliced Strawberries
½ c. Enjoy Life Dark Chocolate Chunks, melted
For the Cake
Preheat oven to 350 degrees. Spray two, round 9x9-inch pans with non-stick spray and line with parchment paper.
In the bowl of an electric mixer on low speed, beat the avocado puree, xylitol, sucanat and agave until smooth. Beat in the eggs and vanilla until fully incorporated.
Beat in remaining ingredients (except chocolate chunks). Stir in dark chocolate chunks.
Divide batter evenly between the two pans--it will be VERY thick. Bake for 22-25 minutes until a tester inserted in the middle comes out clean. Let cool completely on a wire rack.
For the Chocolate Whipped Cream
Place the metal bowl and whisk of an electric mixer in the freezer for at least 30 minutes (if you don’t have an electric mixer, a bowl and whisk should work as well).
Place the thick cream part of the chilled coconut milk (you can just discard the liquid if there is any or save for smoothies, etc) into the chilled electric mixer bowl and whisk the coconut milk, coconut oil, salt, vanilla, cocoa powder, agave and truvia on medium/high speed until fully combined and thick. Refrigerate or use immediately on cake.
Remove chilled cakes from pans and peel away parchment paper. Put one cake on a large plate or cake stand. Spread ½ of the whipped on the first cake layer.
Top with the second cake layer and spread with the remaining whipped Cream
Place strawberry slices around the outer edge and drizzle with melted chocolate. Serve immediately or refrigerate covered until ready to serve.
I’m currently sitting at home typing this blog post as fast and furious as I can before my kids wake up from their naps. That’s right I said kids…as in plural, as in I now have more than one! Our little boy was born at home a little over a week ago on Sunday, May 17th and it’s been non-stop crazy since then. But in a good way of course. 🙂
So since I’m pressed for time I’m sharing a super simple, completely decadent buttercream frosting recipe with you today! I had initially planned on blogging about the whole scrumptious cake you see above but to be honest I was a tad disappointed with how the yellow cake turned out. Heavy, dense and slightly dry…bummer. I still think this is the best Yellow Cake recipe I’ve found to date so I’m sticking with that one as my go-to for now. The Nutella buttercream however was a whole different story. Not only was it good, it was GOOD. Forget putting it on the cake, I about made myself sick eating it with a spoon. But it was so, so worth it. Try it on homemade Yellow Cake, sandwiched between Chocolate Chip Cookies or even spread over Sugar Cookie Bars.
In the bowl of an electric mixer, beat the butter and Crisco together on medium speed until smooth and creamy. Gradually beat in the powdered sugar and cocoa powder on low speed until combined. Slowly add the heavy whipping cream and vanilla and beat until smooth. Beat in Nutella until frosting is well combined and smooth. Use on cupcakes, cake, cookies or eat with a spoon.
Makes enough for a round, 9-inch three-layer cake or 48 cupcakes.
A couple of months ago our Gourmet Cooking Club was Caribbean themed and I made these AMAZING Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa along with a little layer cake. Ok, it wasn’t a little cake…it was freaking huge! Kind of on accident. I wanted to make a four-layer cake so I just thought, oh I’ll double this cake recipe and have four layers! Well, this is a GREAT idea if you want a cake the size of Mt. Vesuvius. Seriously, I had two layers of this cake stacked and was getting worried. It was big. Too big. I then remembered that in the past when I wanted a four layer cake, I just made two cakes and SPLIT THEM IN HALF. Oh, right. Needless to say I pressed on and managed to get all four layers stacked, filled and frosted without any major mishaps. But enough about that, you just want to know how it tasted right? Of course you do!
I wanted to incorporate Caribbean flavors into the cake so coconut and rum seemed like a no brainer but I wanted to have a little twist so I thought chocolate cake would be perfect. This devil’s food cake is probably one of the best cakes I’ve ever had. The original recipe is from Sally’s Baking Addiciton. I just swapped in some dark cocoa for the light and upped the amount of vanilla a little. The coconut filling reminded me of a Mounds bar and the coconut frosting was perfect. My only complaint is that my rum simple syrup really got lost and didn’t come through like I wanted it to. I thought I had really put enough rum in the syrup (and by enough I mean A LOT more than the recipe called for) and I brushed it pretty generously over each layer, but I couldn’t taste it that well which was a total bummer! However, I still LOVED this cake and would definitely make it again, especially the devil’s food cake part. Divine.
*Note: The ingredient amounts listed are because I doubled the original recipe to get 4, 9-inch cakes. It made a HUGE layered cake. It may be more manageable to halve the recipe for 2, 9-inch cakes and then split those in half horizontally in order to make four layers.
For the Rum Simple Syrup
¼ c., plus 2 T. Sugar
¼ c., plus 2 T. Water
½ c., plus 2 T. Spiced Rum
For the Coconut Filling
21 oz. Sweetened, Shredded Coconut (1½, 14 oz. Bags)
21 oz. Sweetened Condensed Milk (1½, 14 oz. Cans)
1 T. Pure Vanilla Extract
For the Coconut Buttercream
4½ Sticks Unsalted Butter, slightly softened
⅓ c., plus 3 T. Cream of Coconut (in the can by the drink mixers in the liquor section)
½ c., plus 1 T. Heavy Whipping Cream
¼ t. Salt
7½ c. Powdered Sugar
2 T. Pure Vanilla Extract
1 T. Coconut Extract
2 c. Toasted Coconut (for garnish, if desired)
For the Dark Devil's Food Cake
Preheat the oven to 350 degrees. Grease, flour and line with parchment paper four, 9-inch round cake pans.
Sift together the flour, sugar, cocoa powders, baking powder, baking soda and salt in a large bowl. Set aside
In the bowl of an electric mixer, beat the buttermilk, oil, eggs and vanilla on medium speed until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
Pour the batter in to prepared baking pans and bake for 23-27 minutes or until a tester inserted in the center comes out clean. My cakes took about 25 minutes. Allow to cool completely before assembling cake. Or if you are making the cake in stages, allow the layers to cool for about 10 minutes, flip out of pans and remove parchment paper and wrap in foil. Store in freezer until ready to thaw and use. This will yield a SUPER moist cake.
For the Rum Simple Syrup
In a small saucepan, combine the sugar with the water and cook over high heat, stirring constantly, just until the sugar is completely dissolved. This will only take a couple of minutes. Let cool completely, then stir in the rum.
For the Coconut Filling
In a large bowl, combine coconut, sweetened condensed milk and vanilla. Refrigerate until ready to use.
For the Coconut Buttercream
In the bowl of an electric mixer, beat the butter, salt, cream of coconut and heavy whipping cream on medium-high speed. Turn to low and gradually beat in powdered sugar. Beat in vanilla and coconut extracts.
To Assembly Cake
Place one cake layer on a cake stand or serving plate. Brush with ⅓ of the rum simple syrup. Spoon on ⅓ of the coconut filling and spread evenly. Repeat with second and third layers. Place fourth cake layer on top and spread a thin layer of crumb coat icing over entire cake. Place in the refrigerator until firm. Remove and finish frosting entire cake with the buttercream. Garnish with toasted coconut. Optional: I dipped maraschino cherries in white chocolate and toasted coconut and used them to decorate the top of the cake.