Sunday, April 29, 2012

Mocha Chocolate Cake

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
1 1/2 tsp baking soda
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.

This does freeze well.  Make sure you cool thoroughly first and tightly wrap.

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