Ridiculously Easy Epic Paleo Chocolate Cake (5 Ingredients)!
You know when that familiar feeling hits: chocolate craving. For me, it only comes at specific times of the month, but when it does, it packs a punch! I’ve been asked to make some really simple recipes lately (not exactly my forte), and thought no better time like the moment when a piece of dark chocolate just wont cut it. A quick google search revealed a paleo cake you make in a mug in 2 minutes in the microwave. It probably didn’t taste half bad, but I couldn’t bring myself to microwave bake. So here’s my version (with totally different ingredients, mind you).
Paleo Chocolate Cake
(shown here with Chocolate Mousse Icing, below)
4 eggs
1 1/2 cups date paste*
1 cup unsweetened cocoa powder (I used Dutch processed, whatever that means)
1/2 cup coconut oil, melted (butter would be divine as well)
1 teaspoon salt
Preheat oven to 350 degrees. In a medium bowl, whisk all ingredients an pour into a greased 8 x 8 square cake pan. Bake for about an hour, or until toothpick comes out clean in the middle and center springs back to the touch.
*To make the date paste, cover 2 cups pitted Medjool or Delegate dates with enough boiling water to cover. Allow to soak at least 30 minutes, or until really soft. Strain water and blend dates in a food processor or Vitamix, adding reserved liquid slowly until its the consistency of yogurt. Keeps in fridge for a couple months.
Chocolate Mousse Icing
2 cans full-fat coconut milk, chilled in fridge for at least 6 hours (Thai Kitchen the only brand I’ve found that works)
6 ounces dark chocolate, chopped
2 teaspoons honey
Melt chocolate in a microwave-safe bowl, stirring every 20-30 seconds until just melted. Open cans of coconut milk and separate the hard cream from the top into a bowl. Measure 1 1/2-2 cups into the bowl of standing mixer or large mixing bowl and beat on medium-high for about 2 minutes, or until the lumps have been removed and its light and fluffy. Add melted chocolate and honey and mix well. Allow to chill in fridge until firm enough to spread over your cake (the time and thickness will depend largely on the consistency of the coconut fat you start with. If its very thick and cold, refrigeration may not be necessary).
