Project Description

Prep Time: 90 minutes

Bake Time: 30 minutes

Yield: 12 servings


For the chocolate cake
  • 1 ½ cups BakeGood Coconut Flour Blend

  • 2 cups sugar

  • 2/3 cup unsweetened cocoa powder

  • ½ teaspoon salt

  • 2 teaspoon BakeGood Baking Powder

  • 1 teaspoon baking soda

  • 1 cup cold whole milk

  • 2 large eggs

  • 2 teaspoon pure vanilla extract

  • ½ cup vegetable oil

  • 1 cup boiling water

For the peppermint fudge icing
  • 1 cup unsalted butter (2 sticks), room temperature

  • 3 ½ cups sifted powdered sugar

  • 3 tablespoons whole milk

  • 1/8 teaspoon salt

  • ¼ teaspoon pure peppermint extract

  • Chocolate mints for garnish

  • 1/2 cup sifted unsweetened cocoa powder


For the cake:

  1. position a rack in the lower third of the oven and preheat the oven to 350°F. Line the bottoms of two 8” round cake pans with circles of parchment or wax paper then spray the pans with non-stick cooking spray.
  2. Into a large bowl or the bowl of a standing mixer, combine the sugar, BakeGood Coconut Flour Blend, cocoa powder, salt, baking powder and baking soda.
  3. Add the milk, eggs and vanilla and with a hand mixer or the paddle attachment on a stand mixer, beat on medium speed for 2 minutes.
  4. Scrape the bowl and beaters then add the oil and mix on medium-low until smooth.
  5. On low, add the hot water until well incorporated. Scrape the bowl and beaters. The batter will be quite thin and liquidy.
  6. Divide the batter between the prepared pans and bake for 30 minutes until the cakes pull away slightly from the edges of the pans and a toothpick inserted near the center comes out clean with moist crumbs.
  7. Let the cakes cool completely then wrap in plastic and refrigerate at least 2 hours or up to 2 days. Cakes can be frozen up to 2 months at this point. The cake is easiest to frost if cold.

For the icing:

  1. Place all the icing ingredients in a large bowl or the bowl of a standing mixer and beat on medium speed until combined, light and creamy.

To assemble:

  1. Run a sharp knife around the cake pan edge, turn the cakes out of the pan and remove the parchment/wax paper from the bottoms. If the cakes have domed during baking, trim flat with a serrated knife.
  2. Set a cake layer on a serving plate and spread some of the icing on top, smoothing evenly. Place the second cake on top and press down gently to adhere.
  3. Spread a thin crumb coat layer of icing on the sides and top of the cake, just to smooth the surface and glue on any crumbs. Chill 30 minutes to set.
  4. Remove the chilled crumb coated cake from the refrigerator. Ice the top and sides of the cake evenly with a thicker layer of icing. If desired, place any extra icing in a piping bag fitted with a decorative tip and pipe decorative swirls and/or flourishes on top. Garnish with chocolate mints.
  5. The cake can be iced and left at room temperature, covered, for up to several days.

Chef’s Tips:

  • “Crumb coating” – coating the cake in a thin layer of icing and chilling is a pastry chef trick to seal in any crumbs and results in a prettier finished cake.
  • At times, the cake can be a little on the crumbly side. It helps if the cake is cold and you work slowly and steadily in small sections while icing.