2. Decadent Dark Chocolate Cake
Are you planning a dinner party? This chocolate cake makes the ideal dessert option. It’s so rich that no-one will be able to handle more than one slice. The flavor is exquisite and the textures smooth and delightful.
1-1/2-cups all-purpose flour.
½-cup almond flour.
2-large free-range eggs.
1-cup grass-fed butter.
1-cup cocoa powder.
2-cups brown sugar.
1-teaspoon baking soda.
1-teaspoon baking powder.
1-teaspoon crushed Himalayan pink salt.
1-teaspoon vanilla extract.
1-cup sour cream.
½-cup light olive oil.
1-teaspoon white vinegar.
¾-cup raspberry jam.
1-1/2-cups confectioners’ sugar.
Preheat oven to 350 degrees F. Grease two round cake tins and line the bottoms with parchment or wax paper. Take a medium mixing bowl and combine the flours with the sugar, cocoa, baking powder, baking soda, and salt. Add the vanilla, eggs, oil, vinegar, and sour cream, with one cup of hot water and whisk till smooth.
Pour the batter into the cake tins and bake for 35 to 40-minutes until a toothpick passes cleanly through the cake.
While the cake is baking, beat together the jam and butter with an electric mixer until its fluffs out. Add the confectioners’ sugar and keep beating till smooth. Spread the mixture between the two cake layers and frost the cake with this chocolate buttercream recipe.
6-oz. Dark chocolate.
1-cup grass-fed butter
2-cups marshmallow cream.
6-tablespoons confectioners’ sugar.
¾-teaspoon vanilla extract.
Add butter and chocolate to a saucepan and heat until melted. Remove from heat and beat in marshmallow cream. Add the sugar vanilla, keep whisking until fluffy. Chill for 20-minutes before frosting the cake.