Whether you have a birthday to celebrate or you are just craving an indulgence, this double chocolate cake has you covered! A tastebud crowd pleaser indeed. The coconut oil helps stabilize your blood sugar to keep you from that post cake energy slump. Did you know that cacao (chocolate bean) is decadently rich in magnesium? We always have cravings for a reason and we should do our best to honor them (from a healthy place of love of course) even when they call for a rich slice of chocolate heaven!
2 cups almond meal
1/4 cup raw cacao powder
1 teaspoon baking soda
1/2 teaspoon celtic sea salt (our fav here)
2/3 cups honey
1/3 cup filtered water
2 teaspoons pure vanilla extract
2 pasture-raised eggs
3.5 ounces organic dark chocolate chips (our fav here)
4 tablespoons coconut oil
4 tablespoons honey
1/2 cup nut/seed butter of choice
- Preheat oven to 350 degrees fahrenheit
- Line a springform round cake pan with coconut oil and place a sized sheet of parchment paper on the bottom of the pan.
- Mix all dry cake ingredients in a separate bowl.
- In a separate bowl, whisk together all of the wet cake ingredients.
- Combine the dry and wet ingredients and mix well.
- Pour half of the batter into the cake pan and bake for 15 minutes.
- Remove baked cake and let cool on a drying rack.
- Meanwhile, cook the other half of the batter for 15 minutes, then let cool on the drying rack.
- To make the frosting, melt the chocolate and coconut oil in a heat safe bowl in a pot of simmering water. Stir constantly until melted completely.
- Remove mixture from heat and stir in the syrup and nut/seed butter.
- Place the frosting into the refrigerator for 15 minutes to thicken the frosting.
- Remove from refrigerator and whisk frosting again.
- Place one half of the cake on your serving dish and frost. Then stack the other half on top and frost the top and sides of the cake with the rest of the frosting.