Perfectly moist dark chocolate cake. For the chocolate chunks, I use Lily’s (From Whole Foods) because they’re sweetened with
Stevia, but any other sugar free or dark chocolate will work. The frosting is sweetened with chicory because it’s a very fine
powder, similar to confectioner’s sugar. I’m not sure how the consistency will turn out with a different sweetener, but if you try it out, let me know in the comments! **Update** I’ve reworked the recipe a bit to make it super moist and added a recipe for dark chocolate ganache as an alternative to the frosting.
3/4 cup (84g) coconut flour, sifted
1/2 cup (60g) almond flour
1/2 cup (53g) unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, room temperature
4 oz cream cheese, room temperature
2/3 cup Truvia (or sweetener of your choice)
1 tablespoon vanilla extract
1 teaspoon coffee extract (If you have it)
6oz Lily’s Dark Chocolate, chopped, or dark chocolate chips
Preheat oven to 350°
Butter a 9 inch spring form cake pan.
In a small bowl, combine coconut flour, almond flour, cocoa, salt and baking soda. Set aside.
In a large bowl, blend, butter, cream cheese, Truvia, eggs, and vanilla
Add dry ingredients into the large bowl and continue to blend until everything is completely incorporated, stir in chocolate chips.
The batter will be very thick, that’s normal.
Pour batter into pan and use a spatula to spread out evenly. Bake for 35-45 minutes, until cake tester inserted in the middle of the cake comes out clean.
Remove from oven, allow to cool, then remove from pan.
Chocolate Cream Cheese Icing
8oz Cream cheese, room temperature
4oz Butter, room temperature
1/4 Cup Chicory Root Powder (I use Just Like Sugar)
1/4 Cup Unsweetened Cocoa Powder
1 tbs vanilla
2-4 tbs heavy cream
In a large bowl of a stand mixer beat cream cheese and butter until fluffy. Add chicory root powder and vanilla and mix until
incorporated. Add enough heavy cream until it reaches a light fluffy consistency.
**Alternative Ganache Recipe**
4 oz Unsweetened Chocolate, chopped
4 oz Heavy Cream
1/4 Cup Truvia
1 tsp vanilla
1 tsp coffee extract (If you have it)
Place chopped chocolate in a medium bowl and set aside.
In a small sauce pan set over medium heat, combine cream, truvia, and extracts and stir until Truvia has completely dissolved. Bring cream mixture just to a boil. Remove from heat and pour over the prepared chocolate. Allow to sit for a minute before stirring until the mixture cools and looks smooth. Spread over cooled cake.