No refined flour or sugar here and using the coconut milk is the secret. The frosting is fantastic and make sure you let the cake cool before decorating! This Basic Chocolate Cake is sooooo tasty and easy to put together.
NOTE: Out of the fridge, the cake and frosting stay airy but in the fridge the cake and frosting become more “truffle-like.”
- 2 1/2 cups whole wheat pastry flour
- 3/4 cup non-Dutched cocoa powder (Dagoba is great)
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup barely melted unsalted butter (or coconut oil)
- 1 cup real maple syrup, (good quality) room temperature
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup light-coconut milk, room temp and shake it before opening
- 8 ounces good-quality bittersweet chocolate, shaved or finely chopped
- Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8×8 square cake pan.
- Sift the flour, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted butter (or coconut oil) and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour mixture and stir until barely combined. Add the chocolate and stir until everything comes together and is no longer dusty looking – avoid over-mixing.
- Pour the batter into the prepared baking pan and bake for 30 – 40 mins. This is a cake I like slightly under-bake, so I pull it out when the center is still a bit under cooked – the toothpick doesn’t quite come out clean when testing. If you are going to use it for a layer cake – then bake it all the way (clean toothpick).
- Remove from oven and allow to cool (completely) in pan before frosting.
CHOCOLATE WHIPPED CREAM FROSTING:
- 2 ounces bittersweet chocolate (chopped)
- 1/4 cup unsalted butter, room temperature
- 1/4 cup maple syrup
- 1 cup heavy cream, whipped to stiff peaks
- Melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the butter until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth – any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt. I seem to make this mistake a lot. It still tastes good, but be patient so it looks great too! Enjoy! I was inspired by 101 Cookbooks for this cake…