I have been finding it hard to resist chocolate lately, especially after I made an all chocolate version of the Black & White Cake from The Paleo Kitchen. I confess to eating more than my fair share – but it was just so delicious. What’s not to like – it is made with chocolate and coconut.
In a previous post, I wrote a little bit about the background of the authors of The Paleo Kitchen, Juli Bauer and George Bryant. They are the creators of the blogs PaleOMG and Civilized Caveman Cooking. I also posted a few pictures of the recipes from their best-selling cookbook that I had tried, among them my favorite (so far), Black & White Cake. Today, I am delighted to tell you that I have been granted permission to share the recipe with you. I hope you enjoy it as much as I do.
Here are a couple of my tips for making the cake:
- If you use a springform pan, be sure to place a baking sheet or something else underneath it. Some of the oil may leak out.
- If available, try using a liquefied coconut oil – the variety that stays liquid at room temperature. The coconut oil that I used firms up when cold; therefore, when I added cold eggs some of the oil solidified. That was okay because once it starting baking it melted. (Perhaps that is why my springform pan leaked a little.)
- Be patient. Maybe it’s because my oven needs to be replaced, but it took about 37 minutes for the cake to bake in my oven.
Juli and George have quite a few recipes for chocolate goodies on their blogs. In the future I hope to try:
- Soft & Chewy Double Chocolate Cookies
- Double Chocolate Almond Espresso Muffins
- Cookie Pie Ice Cream Bites (I could go for these right now!)
- Double Chocolate Brownies
- Glazed Chocolate Doughnut Holes, and
- Paleo Chocolate Haupia.
You can purchase a copy at your local bookstore or at Amazon.com.