Dark Chocolate Cake recipe from Make It Paleo:
3/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
1 TBS vanilla
1 cup real maple syrup (or honey)
1 cup melted coconut oil (I used palm oil. You could also use butter.)
Preheat oven to 325*.
Combine sifted coconut flour, cocoa powder, salt and baking soda.
Blend eggs, vanilla, maple syrup and melted coconut oil.
Add dry ingredients to wet and blend.
My additional steps to make Mississippi Mud Cake:
Add 1/2 cup each of chopped pecans and plain, shredded coconut to batter and mix well.
Original recipe calls for two 9″ cake pans, but for Mississippi Mud Cake, I used a standard rectangular cake pan, greased with palm oil. Pour batter in cake pan and bake for 35 minutes. Remove from oven and cool.
For marshmallow cream layer:
I tweaked a recipe from Cheeseslave: 2 egg whites, 5 oz honey, 1 tsp vanilla and a pinch a real salt. Whip all together in stand mixer or with hand mixer until thick and fluffy (7-10 minutes). Spread over cooled chocolate cake.
For chocolate frosting:
Ok, so I didn’t measure, so I’ll give you approximate measurements and you’ll have to taste-test as you go like I do ;).
Butter (I used cultured, pastured butter!)
Organic Palm Shortening
The butter and palm shortening should be slightly softened but not melted. Start with about 1/2 cup butter and whip it in the stand mixer. Add about 1/4 cup palm shortening and whip them together. Add 1/4- 1/2 cup raw honey and 1 tsp vanilla and blend. Add cocoa powder, 1/8 cup at a time until frosting reaches desired texture and chocolatey-ness 🙂 If the level of desired chocolatey-ness isn’t sweet enough, add a little more raw honey. When it reaches a flavor and texture to your liking, add just under 1/2 cup each chopped pecans and shredded coconut. Frost over the marshmallow layer.
Try not to eat the entire cake all in one day like we did. (There was lots of family around, so it’s ok, right?)
My five-year-old said “This tastes like unhealthy cake!” Best compliment ever in my book!