Project Description
Prep Time: 90 minutes
Bake Time: 30 minutes
Yield: 12 servings
Ingredients
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
Instructions
For the cake:
- 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.
- 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.
- 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.
- Scrape the bowl and beaters then add the oil and mix on medium-low until smooth.
- On low, add the hot water until well incorporated. Scrape the bowl and beaters. The batter will be quite thin and liquidy.
- 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.
- 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:
- 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:
- 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.
- 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.
- 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.
- 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.
- 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.