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.
Black & White Cake from The Paleo Kitchen
For the Cake
- ¾ cup 110 grams coconut flour, sifted
- 1 tsp fine-grain sea salt
- 1 tsp baking soda
- One-third cup 30 grams unsweetened cocoa powder, if making black and white checkerboard cake; ½ cup (50 grams) unsweetened cocoa powder, if making a solid chocolate cake
- 10 large eggs
- 1 cup coconut oil 200 grams, plus extra to grease the cake pan
- 1 cup 240 ml maple syrup
For the Ganache
- 1 cup 7 ounces/200 grams Enjoy Life Mini Chocolate Chips
- 2 Tbsp lard coconut oil works as well
Preheat the oven to 350 degrees. Grease a 9-inch cake pan with coconut oil and insert a round piece of parchment paper cut to the size of the bottom of the pan.
Make the cake: For a solid vanilla cake or black and white cake, whisk together the coconut flour, salt, and baking soda in a small bowl. For a solid chocolate cake, whisk together the coconut flour, salt, baking soda, and ½ cup cocoa powder in a small bowl.
In a large mixing bowl or stand mixer, combine the eggs, coconut oil, and maple syrup. Mix until well combined. Once the wet ingredients are blended, add the coconut flour mixture and blend until smooth.
If you are making a checkerboard cake, pour half the batter into a separate mixing bowl. Add one-third cup cocoa powder to the large mixing bowl and blend.
Pour the batter into the prepared pan. If you are making a checkerboard cake, place the batter dividing ring in the pan and pour the chocolate batter in the center and outer sections and the vanilla batter in the middle section.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool in the pan on a cooling rack.
When the cake is completely cool, make the ganache: Combine the chocolate chips and lard in a double boiler over medium heat and stir until melted and well combined, about 10 minutes.
Pour the ganache over the cake,letting it drip down the sides. Once the cake is covered, transfer it to the refrigerator and let the ganache solidify. Trim off the excess chocolate before plating. Slice and enjoy.
Recipe NotesRecipe reprinted with permission from The Paleo Kitchen, copyright 2014.
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.