Everyone has a "go-to" dessert. Mocha chocolate cake is mine. This has a really intense dark chocolate flavor. Everyone loves it - especially my non-sweet loving hubby. I got the recipe from Maria's Nutritious and Delicious Journal blog. Changed it a little bit to make it less work. It's pretty easy now. You can make it with either almond flour or coconut flour. I haven't made it with coconut flour yet - but will try someday.The original recipe calls for an 8" or 9" baking dish. Today I made little individual cakes - perfect for entertaining (you can get custard cups/ramekins here). I also put some in a loaf pan to cut up into brownies. I'll freeze some for later enjoyment and give the brownies to my mom who is recovering from a hospital stay. She's diabetic, so these will be perfect for her. Know anyone who's diabetic and has a sweet tooth? Maria's book, Nutritious and Delicious, may be the answer.
Mocha Chocolate Cake/Brownies
1 1/2 cups Ideal Brown Sugar
4 Tblsp coconut oil
3 eggs*
1 1/2 cups almond flour*
3 oz unsweetened chocolate, melted (or 9 Tblsp cocoa powder PLUS 3 Tblsp coconut oil, melted)
3/4 cup sour cream
4 Tblsp coconut oil
3 eggs*
1 1/2 cups almond flour*
3 oz unsweetened chocolate, melted (or 9 Tblsp cocoa powder PLUS 3 Tblsp coconut oil, melted)
3/4 cup sour cream
1 1/2 tsp baking soda
3/4 cup hot coffee
1 1/2 tsp vanilla
1/2 tsp Celtic sea salt
3/4 cup hot coffee
1 1/2 tsp vanilla
1/2 tsp Celtic sea salt
Coconut oil Spray
*If using coconut flour, you need 6 eggs PLUS 3/4 cups coconut flour
Pre-heat oven to 350˚. In a saucepan using low heat, combine the coconut oil and unsweetened chocolate squares (or the cocoa powder and all 7 Tblsp of coconut oil) until melted and blended. In a large bowl, beat Ideal Brown sugar with your eggs. Add your melted chocolate mixture and sour cream - mix well. Add the coffee and vanilla and mix well again. Sift the coconut/almond flour and baking soda in a small bowl. Stir into the chocolate mixture. Spray your baking dish(es) with coconut oil spray and pour in batter. Bake until a toothpick inserted in center comes out clean. This will vary with the size baking dish you use. I did about 25 minutes with the small ramekins...the larger loaf pan took about 5 minutes more. For an 8"-9" baking dish, try checking around 30-35 minutes.
Serve warm or room temperature. You can dust with powdered sugar or whipped cream if desired.
*If using coconut flour, you need 6 eggs PLUS 3/4 cups coconut flour
Pre-heat oven to 350˚. In a saucepan using low heat, combine the coconut oil and unsweetened chocolate squares (or the cocoa powder and all 7 Tblsp of coconut oil) until melted and blended. In a large bowl, beat Ideal Brown sugar with your eggs. Add your melted chocolate mixture and sour cream - mix well. Add the coffee and vanilla and mix well again. Sift the coconut/almond flour and baking soda in a small bowl. Stir into the chocolate mixture. Spray your baking dish(es) with coconut oil spray and pour in batter. Bake until a toothpick inserted in center comes out clean. This will vary with the size baking dish you use. I did about 25 minutes with the small ramekins...the larger loaf pan took about 5 minutes more. For an 8"-9" baking dish, try checking around 30-35 minutes.
Serve warm or room temperature. You can dust with powdered sugar or whipped cream if desired.
This does freeze well. Make sure you cool thoroughly first and tightly wrap.
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