Do you love chocolate? Like really, really love chocolate? You’re nodding your head yes, right? Okay, good, then we can be friends. If not, please check your pulse. This recipe is only for true chocolate lovers. And true friends.
Note: If this is just too much chocolate for you—chocolate overload—then another option is to frost this cake with Whipped Coconut Cream.
1 cup dark chocolate, roughly chopped
1 cup coconut oil
¾ cup raw honey
1 cup blanched almond flour
1 teaspoon sea salt
4 eggs
2 tablespoons vanilla extract
½ teaspoon almond extract
FLUFFY CHOCOLATE FROSTING
Preheat the oven to 350 ̊F. Line two round 8-inch cake pans with parchment paper and grease the sides with coconut oil.
Combine the chocolate, coconut oil, and honey in a small saucepan. Place the saucepan in a skillet with an inch of water. Heat over medium. Mix constantly until smooth. Remove from heat and cool.
Combine the eggs and vanilla and almond extracts in a medium bowl. Add the cooled chocolate mixture.
Combine the almond flour and sea salt in another bowl. Add to the chocolate mixture. Mix well.
Fill the prepared pans with cake batter. Bake for 20 minutes, or until golden and cooked all the way through. Once the cake has cooled, chill for 15 minutes before frosting with Fluffy Chocolate Frosting. Enjoy that chocolate coma!
Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —