So, I am still eating super healthy most of the time! And this cake was a creation for Addison’s birthday. It was beautiful, creamy and FULL of dark chocolate. The fresh berries made it even better…. if you want you could serve this with a dollop of lightly sweetened heavy whip cream too.
Dark Chocolate Gluten Free Cake
2 cups Bob’s Red Mill Gluten Free 1 + 1 mix
1 tbsp. baking powder
1 tsp. baking soda
Pinch of kosher salt
1/2 cup dark cocoa
1/2 cup coconut sugar
2 medium sweet potatoes, roasted skin on, peeled and mashed
1 tsp. vanilla extract
1 1/2 cups buttermilk or sour dairy free milk (nut milk)
Preheat your oven to 350 degrees. Grease your round 9″ cake pan, and line the bottom with parchment paper.
Whisk together the wet ingredients, and dry ingredients in separate bowls. Then slowly add the wet ingredients into the dry ingredients, and stir until combined, but don’t over work the cake batter. Pour into the 2- 9″ cake pans, measuring as evenly as you can.
Bake the cakes for 25-29 minutes, until the cake springs back when lightly touched and a knife comes out clean when inserted into the middle of the cakes.
Cool for 15 minutes in the cake pan, then gently flip the cake onto a cooling rack, removing the pan and parchment paper. Cool completely.
For the frosting, combine 12 oz. sugar free dark chocolate + 1 cup heavy cream or nut milk, and melt until mixed together. Let stand to thicken 30 minutes. Frost the cake, middle layer and top with this ganache. Top with fresh berries and fresh stevia leaves, basil, or mint leaves for garnish. Happy Baking!