Chocoholics, this one is for you. It’s wheat-free and gluten-free (not the same thing, contrary to some people’s assumption), and lower in sugar than many typical desserts. The base of this cake, though, is fudgy and rich, and the other two layers are whipped, creamy, light, and delicious.
How to make the bottom layer:
1/2 cup cocoa powder
1/2 cup coconut flour
1 cup of maple syrup
A pinch of sea salt
1/2 cup of melted coconut oil
1 tablespoon of vanilla extract
A handful of dark chocolate chips
Preheat the oven the 350 degrees F. Spray a 9-inch square glass baking dish with cooking spray or grease with butter.
In a large bowl, whisk together the cocoa powder, coconut flour, and salt to break up any clumps. Then add the maple syrup, coconut oil, eggs, and vanilla. Whisk until it’s a smooth, uniform batter. Stir in the chocolate chips.
Pour batter into baking dish and bake for 30-35 minutes or until a knife inserted in the center comes out clean.
Allow the cake to cool completely before adding the other two layers on top.
For the milk chocolate and whipped cream layers:
For the milk chocolate one, beat one cup or so of whipping cream in a bowl with an electric blender on medium-high for 3-4 minutes or so, until it’s the consistency of whipped cream. Add in roughly 1/3 cup of cocoa powder and a few tablespoons of honey. Beat until combined. Taste. If too bitter, add a bit more honey. Once it tastes good to you, that layer is ready to go.
For the whipped cream layer, beat roughly one cup of whipping cream in the same fashion as directed above, until it’s the consistency of whipped cream. Add a tablespoon or two of honey. Beat again until just combined.
Store the two cream layers in the fridge until ready to layer on the bottom one.
Once the bottom layer of the cake is cool, smooth the milk chocolate layer on top of it. Then, finish with the whipped cream on top.
Store in the fridge. This cake will be good for 4-5 days.