Does this recipe not speak for itself? Just look at! It's a sleek, enticing, slab of chocolate dream just waiting to explode with rich decadence in your mouth.... Did I take that too far?
In all seriousness, whether you're paleo or not, you will appreciate the simple context of this cake. It is perfect for special occasions and holidays like Thanksgiving this week! We live in Canada, so we had Thanksgiving in October, but for those of you in the US (which is most of you, your country has almost 10x our population) we are still here to acknowledge your holiday and be thankful with you again. Speaking of being thankful, we would like to thank our friend Jenny Alamo for giving us the original recipe for this a couple of years ago. We made very few changes to it, as she was making it for her boyfriend (and our dear friend) Aaron, who was already paleo at the time.
This cake is very versatile. Depending on the type of chocolate you use or if you decide to put something on top of it, you can turn this cake into many different flavors and variations. I know we have. We've made tons of amazing different cakes starting with this base, some of which we will make again and give you the recipes in the future. In the mean time, we thought we would start by giving you the classic version. It certainly goes well on it's own, or paired with some coffee or ice cream.
Final note: This recipe calls for using %85 dark chocolate and 1 cup of coconut sugar to sweeten the cake. Should you decide to use a sweeter chocolate like 70% or something flavored, then you could probably make the cake without the added coconut sugar, or at least less of it. Experiment for your selves!
YIELD: 9 inch round cake
TIME: 1 hour (+6 hours cooling time)
12 oz bittersweet chocolate (%85)
6 oz (3/4 cup) unsalted butter (organic)
5 large eggs (free-run)
1 cup coconut sap sugar
1.5 tsp vanilla extract
1/4 tsp salt
1/4 cup cocoa powder
2 tbs water
6 oz bittersweet chocolate (%85)
3 oz unsalted butter (organic)
1. Pre-heat oven to 300 degrees with rack in middle of oven.
2. Lightly butter the bottom of a 9 inch cake pan and line it with a round of parchment paper. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
3. Melt the chocolate and butter in a double boiler or in a Pyrex/metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove from heat, add coconut sap sugar to chocolate and stir until well combined. Set aside.
4. In a large mixing bowl combine eggs, vanilla, salt, and 2 tbs of water. Beat on medium-high speed with a hand mixer until the mixture is very foamy, pale in color, and doubled in volume (about 2 minutes).
5. Reduce speed to low and gradually pour in the chocolate mixture. Increase speed to high and continue beating until well blended (about 30 seconds).
6. Add the cocoa powder and mix on medium-low until just blended (about 30 seconds).
7. Pour the batter into the prepared pan. Bake for 40 min in cake pan (25 minutes for large muffin pan or ramekins). Bake until toothpick inserted comes out wet with small gooey clumps. Do not overcook.
8. Let cake cool in the pan for 30 minutes. Run a small knife around the edges of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment paper and let cake cool completely. Transfer to a cake plate, cover and refrigerate the cake until it's very cold, at least 6 hours.
1. Melt the chocolate and butter in a double boiler or in a Pyrex/metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge.
2. Refrigerate the cake until the glaze has set, 20-40 minutes.
3. Before serving, remove the cake from the refrigerator and allow to come to room temperature, 20-30 minutes. Cut into small slices with a hot knife and serve.