Tuesday, June 22, 2010

Coconut Flour Chocolate Cake with Coconut Palm Sugar Frosting

I really wanted a bite of chocolate cake today so I made this little cake. It's a dark chocolate frosting, really tasty.  Coconut palm sugar has a low-g.i. and I feel it's a better choice than agave.  I've tried making frosting with stevia, or with sugar alcohols, and they never turn out. So, just be careful how much you eat and you should be fine, if you are maintaining a low-carb lifestyle. This is a dark chocolate cake that is not too sweet.

It's just one layer in a 7" pan. I know that's an unusual size pan. You could use an 8"x8" brownie pan, just check as it will probably cook faster.  Or you could instead make 6 cupcakes with this recipe.


***You'll want to cut out a circle of parchment paper for the bottom of your cake pan so it won't stick.  Cut a piece of parchment paper bigger than the bottom of your pan, then with one hand hold it to the inside of the bottom of the pan, and with the other hand, draw a line with a pen or slightly sharp object all the way around the inside circle on the bottom, so you'll know where to cut it. Then cut it along the line you made, and it will fit perfectly in the bottom of your cake pan.




Coconut Flour Chocolate Cake with Coconut Palm Sugar Frosting
adapted from Cooking with Coconut Flour



Cake:
6 Tablespoons butter or coconut oil
1/2 cup cocoa powder, fair trade
6 eggs, room temperature, 3 separated
1/4 cup coconut milk or whole milk
1/2 teaspoon stevia powder (I used NuNaturals)
1/4 cup Erythritol, or 3 Tablespoons honey, or 1/4 cup coconut palm sugar (subs)
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/2 cup sifted coconut flour
1/2 teaspoon aluminum-free baking powder
parchment paper cut out to fit a 7" baking pan

Butter or oil your pan under and on top of the parchment paper, as well as on the sides.   Preheat oven to 350˚F.
Melt butter in saucepan over medium heat. Mix in cocoa powder, set aside to cool.  It is very beneficial to have all of your ingredients at the same temperature. In one large bowl, whip the egg whites until stiff peaks form. If your kitchen is warm, it is okay to put these into the fridge until you need them so they don't melt. In another bowl, mix together the other 3 eggs, egg yolks, [coconut] milk, stevia, sugar sub, salt, and vanilla.  Stir in cocoa mixture.  Combine sifted coconut flour with baking powder and whisk into batter until there are no lumps.  This is the time to taste your batter to see if it is sweet enough - you may want to add more sweetener, if it is not.
Fold egg whites (if you don't know how to, go here for tips) into mixture, starting with 1/3rds, mixing, then the rest. Pour into cake pan and bake for 20 - 30 minutes or until toothpick entered comes out clean when inserted into middle of cake.  Cool.
Take a long piece of wire or dental floss and slice this cake in half and make it two layers so that you can put frosting between the layers.  Or you can cut it in half with a large knife.

Frosting:
1/2 cup butter, soft
1 - 3.5 ounce 85% Green and Black Chocolate bar
3 Tablespoons coconut palm sugar, measured and then powdered in a coffee/nut grinder
1  teaspoon vanilla extract
pinch finely ground sea salt

Melt chocolate in a very dry (one drop of water will ruin the chocolate) small pot or a double broiler, watching carefully, over very low heat.  Stir it and watch that it doesn't burn.  Remove from heat and let cool completely (catch it while it's still liquid though- don't refrigerate).  Wait until after it is cooled to do the rest: In a medium - large bowl, whip together butter and sugar until creamy.  Add chocolate slowly in a pouring motion while whipping. Add vanilla and sea salt and whip a little more.  Frost your cooled cake!!

You can, if you wish, top this dark chocolate cake with coarsely ground sea salt or non-pareils, which are gluten free and pretty low carb but still have sugar... your choice!  We did it half and half!

4 comments:

  1. Have you ever tried a chocolate ganache instead of frosting? It's essentially what you make truffles from: 3/4 to 1 cup heavy cream, 1/4 cup butter, heated together in a pan until just barely boiling, then off the heat, add about 250 g (or an 8 oz bar) of chopped dark chocolate, stir until chocolate is melted and smooth). I use chocolate that is at least 54% cocoa solids, but usually 70-72%, so the sugar content is very low. Cool the ganache to room temp, thick but still pourable, spreading it over the cooled cake to the thickness desired. Serve while still somewhat fluid or chilled for a really firm chocolate coating. It's great on dense flourless chocolate cake.

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  2. i just came across your blog through a google search for coconut/palm sugar. this looks like a great recipe;)!! may i ask what brand of coconut sugar you use? also, have you tried other brands? i got some from emerald forest but i have no other brands to compare it to. thanks;)

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  3. Anna, thank you! I needed a recipe for that, that sounds great.
    Manda- I have tried a few brands... I think I ordered that one from Emerald Forest.. but now I buy Sweet Tree from Whole Foods (http://untilthethinladysings.blogspot.com/2010/04/scoring-good-prices-at-whole-foods.html). The most important thing is to make sure it is palm sugar made from Coconut Palm (cocos nucifera). Here is a great article about how to make sure you have the right low-g.i. coconut palm sugar. http://cocopalmsugar.sch.ph/node/59

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  4. Thank you for your detailed step by step instructions. It made trying a completely unknown recipe and ingredients relatively painless! I made 2 of the 7 inch cakes and cut both to make 4 layers. I used a little palm sugar water to soak the layers as I would have used a simple syrup in regular baking. I think this may help the sweetness. I used chocolate ganache for the frosting as I made the cake more like a European torte. And on the bottom layer - after the ganache I added raspberries then whipped cream. Then I alternated the ganache & whipped cream and frosted the exterior with the ganache. Just got rave reviews from the recipient!

    The only thing I'm not too crazy about is the Coconut Palm sugar with the stevia. Love stevia but the aftertaste outweighs the "sweetness" addition in my opinion. But for my client it was perfect. Brava! Thank you so much! Lisa

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I love to hear from you! Please let me know how you changed a recipe, and how it came out. I don't do nutritional information anymore, sorry! I just provide the *free* recipes. I try to reply to comments but don't have much time these days. I hope to revamp this site eventually.... but for now I am still a working Mom and this is my hobby.
*If you would like to post the carb counts by using an online carb calculator, please go ahead* I don't provide them anymore, it's a miracle if I even get a post up these days! Thanks!