You might be wondering right about know what kind of cake this is. Well it is a chocolate cake with scrumptious chocolate peanut butter frosting. Yes, it is healthy too. Crazy I know. This recipe was created by my lovely sister last year. As some of you know, I cannot eat refined sugar, or I will get very painful headaches. My problem had driven her to do a project by revamping a chocolate peanut butter cake. This just so happened to be her creation. Let me tell you, she did an impeccable job. Thus, I will take no credit for this one. I did however help her find a good way to make the frosting, but that is all.
This recipe is not completely gluten free. However, you could replace the spelt flour with a gluten-free flour mix. Also, my sister made it with 1 1/2 cup whole wheat flour and 1 1/2 cup white flour. All of those combinations will work lovely. Choose what best fits your dietary needs or just taste preference. Personally, I do not think it tastes better or worse with any of the different options. However, I recommend the recipe below as it is how we make it the most. This cake is very rich and has a deep dark chocolate taste. Perfect I think (and so does my whole family as well). I like to eat this cake with some homemade ice cream or even kiwi, bananas, strawberries, or any other fruit that you like to eat with chocolate.
That Chocolate Cake
For the Cake
Yields 1 triple 8" layer cake
Ingredients:
1 cup stevia
2/3 cup agave nectar (could also use honey or any other liquid sweetener)
4 eggs
1 1/2 cup whole spelt flour
3/4 cup coconut flour
1 1/2 cups cocoa powder
1 1/2 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla extract
1 cup plain Greek yogurt (dairy free option would be almond or coconut yogurt)
1 1/2 cup almond milk (or any other milk dairy, coconut, oat)
1 1/2 cup hot coffee
Directions:
1. Preheat oven to 350F. Grease, flour, and line the bottoms of three 8" round cake pans.
2. Combine the agave nectar, stevia, flour cocoa powder, salt baking powder, and baking soda. Mix to combine.
3. Combine the beaten eggs, yogurt, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Beat until combine.
4. Pour the hot coffee into the batter and mix on medium low until smooth.
5. Divide the batter between the three cake pans.
6. Bake for 25-30 minutes or until baked through (insert a toothpick into the center of the cake, if it comes out clean it is done). Remove the cakes from the oven and let site for 5 minutes. Then remove from pans and let cool completely. While cooling prepare the frosting (recipe below).
7. Stack the cakes, spreading a layer of frosting between each layer.
For the Frosting
Ingredients:
1 3/4 cup peanut butter
3/4 cup + 2 Tbsp. of agave nectar
1/4 cup + 2 Tbsp. cocoa powder
1 pinch sea salt
1/4 cup + 2 Tbsp. water
Directions:
1. In a medium size bowl, combine peanut butter, agave nectar, cocoa powder, and sea salt.
2. Beat with a mixer or stir with a fork until well combine.
3. Add water if needed to make frosting more spreadable.
I hope you enjoy this cake as much as my family does!
