With Valentine's Day around the corner, we tend to have chocolate on the brain - the supermarkets and local shops make sure of that with their V-Day displays. And who doesn't like a beautiful heart shaped box filled with little pieces of heaven? But if you're like me, you know that those sweet little nothings come with a lot of processed sugar that kind of make you wish you had never consumed them in the first place.
Good news, though. I have worked for months creating a creamy chocolate cake recipe that gives you a boost without the sugar coma. And what says "I Love You" better than a homemade chocolate cake? Well, I'm not totally sure, but it's what I'll be making for my Valentine this year, who happens to be bit of a chocoholic. So make your way into the kitchen this Valentine's Day and prepare this guilt-free chocolate fix for both you and your loved ones.
Oh and if you're feeling like you'd rather have cupcakes, you can use this batter as is and just bake them for approximately 25 minutes at 350° fahrenheit.
ganache ingredients
1/4 cup raw cacao
1/2 cup water
6 Medjool dates pitted
3 tablespoons coconut oil
1 tablespoon Gand Marnier or other liqueur/flavoring of choice
1/2 teaspoon vanilla bean powder or 1 teaspoon vanilla extract
pinch of sea salt
Add all of the ingredients to a high speed blender and blend until smooth and creamy. Scrape the frosting into a bowl, cover and refrigerate a minimum of 2 hours before frosting your cake. This can be made a day in advance to save time.
chocolate cake ingredients
2 tablespoons ground chia seeds
2/3 cup water
1 can full-fat coconut milk (13.5 ounces)
1/4 cup maple syrup
1 tablespoon apple cider vinegar
1 cup oat or sorghum flour
1/2 cup buckwheat or brown rice flour
1/2 cup blanched almond flour
1/4 cup raw cacao powder
1/4 cup coconut palm sugar or other sugar of choice
2 tablespoons arrowroot, potato or tapioca starch
1 teaspoon raw vanilla bean powder or 2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1 teaspoon cardamom powder
1 teaspoon baking soda
1/2 teaspoon fine grain sea salt
Preheat oven to 350° Fahrenheit. Position a rack in the lower third, just below center, of the oven. Grease two 6-inch or 8-inch round cake pans (depends on the how tall you like your cake!) and set aside.
Add the chia seeds to the 2/3 cup water, stir and set aside. In a large bowl or stand mixer, cream the coconut milk, sugar, maple syrup and vanilla until light and fluffy. Next add the chia seed mixture and vinegar and blend another 30 seconds on high. In a separate bowl, whisk the dry ingredients together until mixed. Sift the dry ingredients into the wet and gently fold. Quickly pour the batter into the pans and place in the oven on the middle rack. Bake in the oven for 50 to 55 minutes or until your cake tester comes out clean. Let the cake cool for about 10 minutes on a wire rack, then turn out from the pans and let cool completely. For the best results, place the cake on a plate or tray and refrigerate for at least one hour before frosting.
Place the bottom layer on a cake pedestal or a large plate. Cover the top of this layer with chocolate ganache frosting using an offset spatula, then add the next layer and spread the frosting over the top. Continue to frost the sides until the entire cake is covered in creamy frosting. Slice and enjoy immediately!
"Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me."
~ Audrey Hepburn
this looks incredible!
Posted by: Kate @ DCL | 09 February 2016 at 11:45 AM
Thanks Kate! Please let me know what you think if you make it. :)
+K
Posted by: Karen | 10 February 2016 at 12:10 PM