3. Whipped Cream Chocolate Cake
This fluffy and light cake comes topped with chocolate chips and whipped cream frosting. It’s a chocolate-lovers delight.
CAKE INGREDIENTS
1-1/2-cups all-purpose flour.
½-cup almond flour
2-1/2-cups tablespoons brown sugar.
1-3/-cup cocoa powder.
1-teaspoon pink Himalayan salt.
1-1/2-teaspoon baking soda.
1-1/2-teaspoon baking powder.
½-cup canola oil.
1-cup whole raw milk.
2-large free-range eggs.
2-teaspoon vanilla extract.
1-1/2-cups heavy cream.
1-1/2-teaspoons confectioners’ sugar
1-cup dark chocolate chips.
CAKE METHOD
Preheat oven to 350F. Grease the bottoms of 2-round cake tins with grass-fed butter and wax paper. Boil a small saucepan of water. Take a large mixing bowl and combine sugar, flours, cocoa, baking powder, baking soda, and salt. In a separate bowl combine the eggs and vanilla, beating till fluffy then add the boiling water. Add the two dishes together and mix until smooth.
Divide the batter between the two cake tins and bake for 30 to 35-minutes. Cool the cakes, remove from the tins and prepare the frosting.
ICING METHOD
Beat heavy cream with confectioners’ sugar and brown sugar, add some cocoa powder. Keep beating until smooth. Place one cake layer on a plate and spread a third of the icing over the top. Sprinkle with chocolate chips. Top with the remaining cake layer and smear the rest of the glaze over the top and sides. Sprinkle with chocolate chips. Store in the fridge until serving with whipped cream on the side.