Chocolate Cake 2

Chocolate Cake 2

Gluten Free, Coconut Flour

Preheat oven to 350.

Cut wax paper to line the bottom of two round pans.

In a sauce pan,

1 cup butter, melted

1 cup cocoa powder, mixed into the melted butter

In a mixing bowl,

9 eggs and 3 egg whites (save the yolks for the frosting)

2 cups Birch Xylitol

Mix well and add:

½ cup milk or coconut milk

1 teaspoon salt

1 Tablespoon vanilla

Mix well and add:

1 cup sifted coconut flour

2 teaspoons baking powder

Mix well and then, add the butter and cocoa mix from the sauce pan and mix well again.

Honestly, to get it to mix well, I had to put the batter in the blender because for some reason it didn’t mix well and looked multi-colored.  One time, I left it multi-colored.  One time, I put it in the blender and I think the one that went through the blender looked better and had a smoother texture.  Both tasted good, though, so it may just be the visual affect! J

Bake at 350 for 35 minutes or until a toothpick in the center comes out clean.

Cool in the pans on a rack for 20 minutes and then, remove from pans and let it cool completely.

Top with frosting of your choice.  One of the frostings we do needs egg yolks.  If not doing that frosting, simply put 12 eggs in this cake, instead of reserving the yolks for the frosting.


Filed under Recipes

2 responses to “Chocolate Cake 2

  1. Jennifer Vanderveer

    This looks wonderful. What is your recipe for the frosting?

  2. OK, hungry for cake already this morning!!! Thank you, Ladonna! Another HOME RUN!!! YAY!!

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