I know, I know, what am I thinking?? I promote great whole, real food eating, eating clean and healthy, etc, but you know when I eat real food every day of the year I do find myself indulging in some occasional off the road sweet sensations. I strive to make is as “healthy” as possible, but a girl needs her chocolate right? Of course, and this is one of the most delicious, moist and decadent cakes I’ve ever made. Enjoy this holiday season and try this out, it is sure to become an annual request. Remember to use organic, raw ingredients whenever possible!
It is said that the coffee enhances the flavor of the chocolate, I couldn’t agree more!
I call this a Magical Chocolate Cake!
INGREDIENTS
2 C organic sugar, raw is best. May I suggest raw organic sugar processed in a food processor to make a fine medium.
1 3/4 C organic flour
3/4 C Organic Raw Cacao Powder, I find mine on AMAZON
1 tsp salt
2 tsp baking soda
1 tsp baking powder
2 Jumbo farm raised eggs
1 C organic buttermilk
1/2 C organic virgin olive oil
1 C organic strong black coffee, reserving 1 TBL for frosting if not using the coffee liquor
2 tsp organic vanilla extract
DIRECTIONS:
Heat oven to 350 degrees. Grease and flour 2 9″ round baking pans
Stir together sugar, flour, cacao, baking soda, baking powder, and salt in a large bowl.
Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed with hand mixer for 2 minutes, (batter will be thin). Pour evenly into baking pans.
Bake 30-25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove to wire racks to cool completely. Frost using recipe below.
CHOCOLATE GANACHE FROSTING
12 TBL organic butter
4 1/2 C organic confectioners sugar
1 C plus 2 TBL raw organic Cacao powder
pinch of salt
2 tsp organic Vanilla extract
2 TBL organic buttermilk
6 TBL organic heavy cream
1 TBL coffee liquor or 1 TBL reserved strong black coffee
DIRECTIONS:
Melt butter in saucepan over low heat. Stir in cocoa, salt, buttermilk, heavy cream, liquor(or coffee). Gradually add powder sugar, beating to a spreading consistency, you may add a bit more cream if it is to thin for desired consistency. Place first layer on cake plate and pour desired amount of frosting on center and spread to the edges. You may need to reheat to thin for the finish. Place top layer on top of bottom layer. Pour warm frosting over top layer letting it run down the sides and onto plate in no certain way, just let it go!