Life By Chocolate Cake

You’ve heard of Death by Chocolate Cake. We’re about to turn that all upside down and back to front. You can gain life and health by eating chocolate cake! This cake is sweet and rich and tastes like the bad-for-you stuff, but it is oh so good for you. Enjoy for life! This recipe is found in the "Breakfast & Baked Goods - Cakes" section of the Trim Healthy Table Cookbook, page 376.

Cooking Method: Oven Baking

Courses: Breakfast, Dessert, Snacks

Servings: 1

Description

You’ve heard of Death by Chocolate Cake. We’re about to turn that all upside down and back to front. You can gain life and health by eating chocolate cake! This cake is sweet and rich and tastes like the bad-for-you stuff, but it is oh so good for you. Enjoy for life! This recipe is found in the "Breakfast & Baked Goods - Cakes" section of the Trim Healthy Table Cookbook, page 376.

1 Multiple Serve Recipe

Ingredients

For the Cake

coconut oil cooking spray
1 3/4 cups TH Baking Blend
1/2 cup unsweetened cocoa powder
1 cup TH Gentle Sweet
1/8 tsp TH Pure Stevia Extract Powder (1/8 to 1/4 tsp depending on your sweet tooth)
1 Tbs aluminum-free baking powder
1/4 tsp TH Mineral Salt
4 large eggs
3/4 cup egg whites (carton or fresh)
4 Tbs butter (1/2 stick butter or extra virgin coconut oil, melted)
1 1/2 cups water

For the Ganache

2 oz unsweetened baking chocolate
4 Tbs extra virgin coconut oil (use the flavorless kind if you don't want a coconut taste)
1/4 cup heavy cream
1/2 cup unsweetened nut milk (unsweetened almond or cashew milk)
1/4 cup TH Gentle Sweet
1/4 tsp TH Pure Stevia Extract Powder
4 pinches TH Mineral Salt
1/2 tsp TH Natural Burst Vanilla Extract (or TH Natural Burst Chocolate Extract, or any kind of extract that you love; optional)

Instructions

1
Preheat the oven to 350°F. Line the bottoms of two 9-inch springform pans with rounds of parchment paper. Spray the pans with coconut oil.
2
Mix together the Baking Blend, cocoa powder, sweeteners, baking powder, and salt in one bowl. In a second bowl, mix the whole eggs, egg whites, butter, and water. Combine the wet and dry ingredients and whisk well.
3
Pour the batter into the 2 prepared pans and bake for 25 to 30 minutes, until the tops of the cakes are done. Allow the cakes to cool on your counter.
4
Meanwhile, make the ganache. Put the baking chocolate and coconut oil in a small heatproof bowl and set over a small saucepan of simmering water (making sure the water doesn’t touch the bowl). Allow to melt completely, then reduce the heat under the saucepan to low. Whisk in the heavy cream, then the nut milk. Keep whisking as you add the sweeteners, salt, and extract of choice (if using).
5
Place the bowl of ganache in the freezer. Check it every 10 minutes and give it a whisk as it thickens. It should be ganache consistency after about 30 minutes.
6
Remove the cakes from the pans and place one layer on a cake plate. Ice the top of the layer with some of the ganache, then place the other layer on top. Frost the top, then put a thin smear of the ganache around the sides of the whole cake. Keep refrigerated until ready to eat. Store leftovers in the fridge.

Note

Read it online: https://trimhealthymama.com/recipe/life-by-chocolate-cake/