Triple Chocolate Cake
My favorite food of all time, triplified (?!) into a rich, decadent and M-O-I-S-T chocolate cake worthy of any celebration!
- CAKE INGREDIENTS
- avocado oil or more butter for greasing
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar or white vinegar
- 1 3/4 cup sprouted fine ground spelt flour sub AP, GF AP, AP Einkorn Flour or WW pastry
- 3/4 cup dutch-processed cocoa powder* make sure it's dutch-processed for the dark color and rich flavor; brand linked below
- 1 1/4 cups monkfruit sweetener brand linked below
- 1 cup coconut sugar
- 3/4 teaspoon sea salt
- 1 1/2 teaspoon baking soda
- 1 stick/ 1/2 cup unsalted butter melted but not hot*
- 2 large room temperature eggs
- 1 tablespoon vanilla extract
- 1 cup well-steeped Teeccino hot(sub hot coffee or decaf; Teeccino linked below)**
- ASSEMBLY INGREDIENTS:
- 2 cups prepared chocolate pudding or mousse I use Simply Delish brand; linked below
- 10 ounces chocolate frosting I use Simple Mills brand; linked below
- CAKE INSTRUCTIONS
- *I find 40-45 seconds to be the perfect amount of time to melt butter in the microwave, if taking it straight from the fridge **if using Teeccino, I recommend steeping it overnight in the fridge with the teabag still in for best flavor. I uses the mocha. Link in post below.
- VERY thoroughly grease 2 9” springform pans with avocado oil or butter. Preheat oven to 350 and make sure oven rack is in the middle of the oven.
- Add milk and vinegar to a bowl, whisk and set aside at room temperature.
- In the base of a standing mixer or in a large mixing bowl if using a hand mixer, combine flour, cocoa powder, monkfruit, coconut sugar, salt and baking soda. Mix for 5-10 seconds to loosely incorporate.
- Add melted butter, eggs, milk/vinegar mixture and vanilla extract. Mix on low speed for 30 seconds, then turn to medium-high and mix another 2 1/2 minutes.
- Use a whisk (not your mixer) to mix on your hot teeccino or coffee. This is a runny batter, don’t worry!
- Evenly split batter between your two pans. Add both pans to the oven and bake 30 minutes, until a toothpick is mostly clean but still has some crumbs stuck to it.
- Allow to cool in the pans for 20 minutes, then remove the sides of your pans. Cool another 20 minutes.
- Having a cooling rack ready on the counter. Place a large plate on one of the cakes and holding together tightly, flip to release onto one side of the cooling rack. Repeat with remaining cake onto the other side of the rack.
- Allow cakes to cool until completely room temperature to touch, then you can assemble!
- ASSEMBLY INSTRUCTIONS
- Evenly spread chocolate pudding over one of the cakes. Use a spatula to gently lift other cake on top (should hold together at this point). If using the Simple Mills Frosting and it seems too firm to spread, I recommend microwaving it for 12 seconds or so in a microwave-safe bowl.
- I personally like to ice by adding all frosting to the top of the cake then spread a thin layer around the sides and leaving a thick layer on the top.
- Cake will keep at room temperature, sealed, for 48 hours. After this, I recommend slicing and wrapping individual slices in plastic wrap then adding to a ziplock bag before freezing. Refrigeration straight from room temp will dry it out. To thaw slices, you can place them in the fridge overnight still wrapped, then allow to sit at room temperature an hour or so before enjoying.