By Sweet Laurel
Makes Two 6 inch layers or One 8 inch Cake
(1) Coconut oil, for greasing the pans
(2) 2 1/2 cups almond flour
(3) 1/4 cup 100% unsweetened cacao powder
(4) 1 tsp baking soda
(5) 1/2 tsp Himalayan pink salt
(6) 2 large eggs
(7) 3/4 cup maple syrup
(8) 1 tbsp vanilla extract
(9) 1 cup dark chocolate fudge frosting (recipe below)
(1) Preheat the oven to 350 degrees F. Line two 6 inch cake pans or one 8 inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
(2) In a medium bowl, whisk together the flour, cacao powder, baking soda, and salt. In a large bowl, whisk the eggs, maple syrup and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
(3) Divide the batter evenly between the prepared pans and bake about 25 minutes, or until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
(4) Place one layer on a cake plate and top with 1/2 cup of fudge frosting, smoothing over the entire surface. Drizzle 1/2 cup of caramel on top if using. Add the second cake layer and top with the remaining 1/2 cup frosting, then drizzle the remaining camel over the cake, letting it drip down the sides.
(5) Refrigerate for 1 hour before serving.
Dark Chocolate Fudge Frosting
By Sweet Laurel
Makes 1 Cup
(1) 4oz 100% cacao unsweetened baking chocolate, roughly chopped
(2) 1/4 cup coconut oil, solid
(3) 1/4 cup maple syrup
(4) 1/2 cup almond butter
(5) 1/4 cup almond milk
(1) In a small heavy saucepan over medium heat, melt the chocolate and coconut oil, stirring constantly. Remove the pan from the heat. Slowly add the maple syrup and stir to incorporate. Allow to cool completely.
(2) Transfer the chocolate mixture to a medium bowl and using an electric mixer beat in the almond butter until a thick frosting forms. Add the almond milk and stir with a spatula until smooth.
(1) For a creamy, almost pourable frosting, use immediately; for a fluffy frosting, refrigerate for at least 8 hours, then bring to room temperature and beat with an electric mixer until spreadable. Refrigerate in a sealed container for up to 2 weeks.