Spring is in the air and with that lots of love and joy.  The beautiful spring blooms colored this past weekend celebrating my sister’s wedding to her new husband Craig.  The weekend was filled with joy and I had the pleasure of making their wedding cakes!  I crafted my coconut flour, lemon cake with lemon curd—same as the cake for my wedding celebration— and a new chocolate cake recipe!  Since I flew in at the last moment from Hawaii, my amazing father actually baked the cakes…oh and yes he was very proud of his accomplishments.  Enjoy this delicious chocolate cake and a toast for my beautiful sister.  Thank you Hannah, The Art in Life, for the splendid photography.

Chocolate Cake with Buttercream Frosting

Cake Batter

• 1 cup coconut flour, sifted
• 1/2 cup cacao powder
• 8 eggs
• 3/4 cup whole milk Greek yogurt
• 8 tbsp butter, melted
• 1 tbsp vanilla extract
• 1/4 cup strongly brewed coffee, room temperature
• 1/4 cup raw honey
• 1/4 cup maple syrup
• 1 tsp baking soda
• 1/2 tsp sea salt

{coconut oil, for greasing pan}

Buttercream Frosting

• 12 tbsp butter
• 8 oz cream cheese
• 1/2 cup raw honey
• 1 tbsp vanilla extract

{Blackberries or other fresh berries to decorate}

Directions

First…

• Preheat the oven to 350 degrees.  Grease a springform pan with coconut oil, spreading evenly.
• Sift together all dry ingredients.
• In a separate bowl, use a hand blender to mix all wet ingredients.
• Combine the flour with the wet batter, blending on medium for at least a minute.  Use a spatula to scrape edges so that all ingredients are mixed.  Continue to blend on medium-high for an additional minute. (Coconut flour requires a lot of blending to keep the cake fluffy during baking).
• Spread batter evenly in the springform pan
• Bake for 35-40 minutes, testing with a toothpick to make sure it is cooked through.
• Cool completely.

Second….

• Bring frosting ingredients to room temperature, at least 30 minutes, to soften.  Whip on low until the frosting is mixed and has a fluffy consistency.
• Carefully remove the cake from the springform pan and slice in half.
• Place the bottom half on serving dish.
• Spread slightly less than half of frosting onto first layer of cake.
• Place other half of cake gently on top.
• Continue frosting the top and sides of cake with remaining frosting.
• Decorate the top of cake with blackberries or other fresh berries.
• Place in refrigerator until ready to serve as buttercream frosting will melt easily.
• Remove cake 15 minutes before serving.
• Enjoy!