Introducing our Moist and Fluffy Chocolate Cake Recipe! Get ready to elevate your dessert game with this irresistible treat. With its rich chocolate flavor and melt-in-your-mouth texture, this cake is sure to become a favorite among chocolate lovers. Follow along as we guide you through the steps to create the perfect slice of indulgence.
Ingredients:
- 1 cup baking dark chocolate gems
- 1/2 cup coconut oil
- 1 cup coconut sugar
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup nut milk, at room temperature
- 1 cup gluten-free flour blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- Garnish with: monkfruit powdered sugar or regular powdered sugar, raspberries, chocolate shavings
Directions:
1. Preheat the oven to 350°F and prepare a 9” cake pan (line with parchment paper if using a spring-form pan).
2. Bring water to a simmer in a small pot and place a heat-safe bowl on top.
3. Add baking dark chocolate gems and coconut oil to the bowl and melt slowly, stirring often until smooth.
4. Off heat, whisk in coconut sugar and vanilla, then set aside to cool fully.
5. Once cooled, whisk in eggs and nut milk.
6. In a medium-sized mixing bowl, combine gluten-free flour, baking powder, baking soda, and salt.
7. Pour the chocolate mixture into the dry ingredients and whisk until a smooth batter forms.
8. Pour the batter into the prepared cake pan and bake for 30-33 minutes until the center is firm and a toothpick comes out clean.
9. Let the cake cool in the pan on a wire rack for at least 30 minutes before removing.
10. Once cooled, garnish with powdered sugar, raspberries, and chocolate shavings.
11. Enjoy!
Note:This cake tastes even better on the 2nd or 3rd (or even 4th!) day. For optimal flavor, make ahead of time and store covered on the counter for the first 3 days, then refrigerate in an airtight container.