Mint Chocolate Truffle Cake is one of three versions of the “Chocolate Truffle Cakes” which is a triple-offer recipe: Mint Chocolate Truffle, Espresso Chocolate Truffle, or Raspberry Chocolate Truffle. Hmmm, what a hard choice. Poor you! All versions of this cake are a treat to your taste buds, and are incredibly healing to your body, so take your pick or try them all. This recipe is found in the “Sweet Treats – Family Cakes” section of the Trim Healthy Mama Cookbook, page 303. This recipe makes a family-serve cake.
Mint Chocolate Truffle Cake
Description
Mint Chocolate Truffle Cake is one of three versions of the "Chocolate Truffle Cakes" which is a triple-offer recipe: Mint Chocolate Truffle, Espresso Chocolate Truffle, or Raspberry Chocolate Truffle. Hmmm, what a hard choice. Poor you! All versions of this cake are a treat to your taste buds, and are incredibly healing to your body, so take your pick or try them all. This recipe is found in the "Sweet Treats - Family Cakes" section of the Trim Healthy Mama Cookbook, page 303. This recipe makes a family-serve cake.
1 Family Size Cake
Ingredients
For the Mint Truffle Layer:
For the Cake:
Instructions
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Make the truffle layer. Put the hot water, gelatin, and spinach leaves in a blender and puree until smooth and the spinach is completely broken down. Add the coconut oil and blend again.
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Add the okra and blend until completely smooth. Add the remaining truffle ingredients except the optional whey powder and blend until well combined and perfectly smooth. Add the whey and blend for only 10 more seconds. Pour the truffle mix into a shallow dish and refrigerate.
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Preheat the oven to 350°F. Lightly coat a 10-inch Bundt pan with coconut oil spray.
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Make the cake. Combine the Baking Blend, cocoa, salt, baking powder and soda, and sweeteners in a medium bowl. Combine the whole eggs and egg whites, coconut oil, vanilla, and water in a food processor or blender and process for 20 seconds. Add the dry mixture and pulse to combine (don’t overprocess).
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Pour the batter into the prepared pan and bake for 35 minutes. Put a dish of water in the oven while baking to create a steaming effect. Cool the cake, then remove from the pan.
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Place the cake on a cake stand or large plate and horizontally slice it in half, lifting the top half off. Spread a thick layer of the mint truffle on the bottom layer, then put the top back on. Sprinkle the cake with a light dusting of Gentle Sweet. Keep cake refrigerated.
Note
From page 303 of the Trim Healthy Mama Cookbook...
"The generous mint truffle layer in this rich chocolate cake is enough to make any mint lover swoon. But it’s not just for taste. It’s a superhero healer in disguise and a good fit if you have to be dairy-free. It’s a tweak on the filling for Secret Silk Pie (page 330). If you are not a mint lover, try the Espresso or Raspberry truffle versions instead."
