Sometimes the only thing that satisfies my craving is plain and simple chocolate. This chocolate cake is dense, rich and moist! I’ve been using my loaf pan alot lately because I really like the shape of the cake and the way it slices. I orignially intended to make chocolate pound cake but it didn’t quite turn out dense enough to be considered a pound cake. This cake was still a success and it tastes delicious!
- ½ cup coconut flour
- ⅔ cup xylitol
- ⅛ teaspoon nustevia extract
- ½ cup cocoa powder
- ½ cup melted butter
- ¼ cup yogurt or sour cream
- 6 large eggs
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the coconut flour, cocoa powder, salt, baking soda and baking powder.
- In a large bowl, blend the butter and sugars together until creamy.
- Add the eggs one at a time, blending after each addition.
- Add the yogurt or sour cream and blend until combined.
- Slowly add the dry ingredients into the wet until combined.
- Pour into a greased loaf pan and bake for 35-40 minutes, or until a toothpick insterted in the center comes out clean.
This cake tastes great on its own, but it tastes even better with chocolate buttercream icing. I got this great recipe from the Healthy Indulgences blog. I just cut the recipe in half and topped each slice with a little bit of the frosting.
1/2 stick butter, softened
2 tablespoons xylitol, softened
2 1/2 tablespoons cocoa powder
1 tablespoon low fat half and half
1/2 teaspoon vanilla extract
1 egg yolk (optional for a glossy look)
Cream the butter in a small bowl until fluffy. Powder xylitol in a coffee grinder for a minute or two, then let settle for a minute before removing the lid. Stir sugar into the butter and blend until smooth. Slowly blend in the cocoa powder. Blend in the vanilla, half and half and egg yolk (if using).