INGREDIENTS
this can be made vegan too, and to make a double layer chocolate cake, just double the recipe for the batter and bake in 2 separate round baking pans.
- Butter for pan
- 4 large eggs (if vegan use Bob’s Red Mill Vegan Replacer & follow the instructions on the package to replace 4 eggs)
- ½ cup unsalted butter, melted and slightly cooled (4 oz) or ½ cup coconut butter
- 2 teaspoons stevia glycerite (equals ⅔ cup sugar)
- 1 teaspoon vanilla extract
- 1 cup blanched finely ground almond flour (4 oz)
- ½ cup unsweetened cocoa powder (not Dutch-processed) (40g)
- ½ teaspoon Diamond Crystal kosher salt (not fine salt)
- ½ teaspoon baking soda
- ½ cup fresh organic blueberries washed and patted dry
- ½ cup fresh organic raspberries washed and patted dry
Chocolate Frosting:
- ½ cup unsalted butter softened (4 oz) or ½ cup coconut butter
- ¼ cup heavy cream, or ¼ cup almond milk
- ¼ cup unsweetened cocoa powder (20g)
- 1 teaspoon vanilla extract
- 1 ½ teaspoon stevia glycerite (equals ½ cup powdered sugar)
- 3 Tablespoons of confectioners sugar for dusting
INSTRUCTIONS
- Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch square glass baking dish with butter. Be generous when greasing to ensure the cake releases easily from the pan.
- In a large mixing bowl, whisk together the eggs/egg replacement, melted butter, stevia, and vanilla extract.
- Gradually whisk in the almond flour and cocoa powder.
- Finally, whisk in the kosher salt and the baking soda. The batter will be quite thick.
- Pour the batter into the prepared baking dish and smooth the top out with a rubber spatula. Bake until the centre is set and a toothpick inserted in it comes out clean, 18-20 minutes.
- Cool the cake, in the pan, completely, for about 1 hour. It is best to put the cake in the freezer after cooling to make the icing application easier. If you are baking a 2 layered cake then ensure to frost in between if you wish.
- To make the frosting, place all the frosting ingredients in a medium bowl and whisk by hand. Or beat with an electric handheld mixer on low speed until smooth and fluffy, 1-2 minutes.
- Frost the entire cake and if you are feeling creative you can even pipe around the edge of the cake.
- Place dried fresh berries on top of the cake
- Use a flour sifter to light sift the confectioner’s sugar onto the cake for decorations. You don’t need to use the full amount, use your own discretion.
- Enjoy!