Happy Mother's Day! Mom, I love you!
And I love this chocolate cake recipe. It's very rich, dark and decadent. Strong enough to stand on its own with tea or coffee, and it also pairs very well with a flavored frosting. It's a tiny bit chewy, a little fluffy and not too crumbly. See I told you, perfect.
I doubled the recipe and made a Layer Cake with Strawberry Buttercream
I made minis last summer and added chopped strawberries and dark chocolate pieces
I might die for this Grain Free Chocolate Truffle Cake (a mix between chocolate truffle and a brownie)
I'll have to dry this Dark Chocolate Fudge Cake with sugar and dairy free strawberry cream!
Uh oh, Chocolate Cake for One
and if you're not already swooning, No Joke Dark Chocolate Cake
The Perfect Chocolate Cake (gluten, grain & refined sugar free)
makes 9-12 cupcakes, 24 minis or 1 cake layer
3 T melted butter
1/2 C honey
1/4 C palm sugar
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1 1/4 C blanched almond flour
3/4 C cocoa powder
preheat the oven to 350 and line a muffin tin with paper liners
first whisk the eggs, melted butter, honey and vanilla
in a separate bowl (very important) use a clean, dry whisk and mix the blanched almond flour, cocoa powder, salt and baking soda until throughly combined. There should be no lumps if possible!
mix the wet into the dry ingredients and combine
use an ice cream scoop to fill the paper liners. Using a full scoop will yield 9 cupcakes or a 3/4 full scoop will yield 12 shorter cupcakes. These will take less time to bake and will leave more room for frosting!
bake 12-14 minutes until the tops are round and dry but the edges are not burnt- watch carefully as burning happens quickly
remove gently from the oven so the cupcakes do not collapse (it's okay if they do) and let cool
then eat as is, or top with a yummy frosting