Thick dense but in the best most appropriate and intended way possible double chocolate cake. Sweetened with dates, both the cake and luscious creamy smooth fudge “icing” are pretty much the healthiest your ever likely to find!
Birthday’s mean cake…for me they mean chocolate cake! I went far too many years without being truly just enjoy a celebratory slice of awesomeness…the build up to taking a bite wreaked with anxiety, the post birthday bash binge, sometimes quite literally, filled with woe.
I make up for it on a daily basis but my own birthday just seems more pertinent time to take note of time on gone by, my achievements, strength, courage and journey. Here’s to me!
Of course it is a beautiful excuse to create something chocolaty! I wanted to create a cake big, luscious and beautiful enough to look the part with a candle stuck in top, but at the same time healthy enough to be devoured not just any day of the year but any time of the day! I’m all about date sweetened treats whenever possible. Wholesome nourishing real food goodness without even a pinch of anything that could be considered refined or devoid of some sort of nutrients.
High in fibre, B Vitamins, as well as Vitamins A and K, as well as a significant array of minerals making them a super food for the entire body. From helping to prevent constipation and anaemia to strengthening your bones and providing a healthy dose of potassium for healthy heart function, while at the same time giving your nervous system a boost.
Medjools are the best choice when it comes to creating a smooth no soak necessary date paste. Totally worth forking out that little bit extra if you ask me. Even more so when it comes to that luscious date sweetened icing. I actually made double accidently on purpose; rather than just digging in to it straight from the bowl, as tempted as I might have been, I let it firm up in the fridge, rolled it in to balls and dusted them with cacao powder! A mighty little post workout glycogen restorer!
But back to this cake…I was torn between recipes, my desire to experiment, and my even more pressing hankering for a cake recipe that I’d not only have an intense desire to share with you guys but one which I truly would enjoy! You see I’m not your light a fluffy crumbly cake loving kind of person. I like fudginess, a cake that “sticks to the ribs” so to speak, one you feel truly satisfied after eating as opposed to feeling like you could eat another two slices more and still not quite take the edge of your hunger.
I decided to go with a brownie like base, inspired and adapted from Sonia’s sweet potato paleo brownies.
A little less dense, the batter divided between two 7 inch tins, baked a teeny bit longer than I would allow a brownie to sit in the oven, sandwiched together and spread with an icing adapted from my very own double chocolate raw brownies.
The end result was EPIC! Cake that held up beautifully in the fridge for three days running, even more delicious when given a little heat through in the microwave. I made it last week and so “celebrated” a little early as far as this one goes though I do have a slice stashed in the freezer which I plan to whip out tonight in advance of my actual birthday tomorrow.
All this talk of birthday’s and I haven’t once mentioned my age…the 27 this year. I don’t feel old, not that I should at 27, but it does just seem like a couple of years ago I was only 17!
Don’t forget you can get 10% off all Dr Coys products (coconut flour, coconut oil…) using my code online! PEACHY10SPR
Do you celebrate your birthday with cake? If so what’s your favourite kind to blow a candle out of the top of?
Paleo Double Chocolate Brownie Fudge Cake
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: bake blender dessert snack gluten-free grain free paleo soy-free sugar-free vegetarian coconut flour coconut milk coconut oil raw cacao powder
Ingredients (Serves 8 – 10)
- 1/2 cup (110g) coconut oil
- 1 cup (275g) cold sweet potato puree
- ½ cup (125ml) full fat coconut milk
- 3/4 cup (135g) Medjool dates pitted
- 4 large eggs
- 1/4 cup (30g) coconut flour
- 2 tbsp (15g) tapioca flour
- ½ cup (55g) raw cacao powder
- ½ tsp Himalayan salt
- 1/2 tsp baking soda
- 1 tsp grain free baking powder
- Pinch of cream of tartar
- 2 tsp pure vanilla extract
For the Icing
- 3/4 cup (90g) raw cacao powder
- 1 cup (180g) Medjool dates
- 1 can (400ml) full fat coconut milk
- 1/2 cup (110g) coconut oil
- 2 tsp pure vanilla extract
- 2 tbsp chopped pecans to garnish (toasted or raw)
Preheat oven to 180C (350F).
Blend dates to a smooth puree along with coconut milk, eggs, sweet potato puree and vanilla extract in your food processor.
Add in melted coconut oil and blend to combine.
Sieve cacao powder, baking soda, powder, tapioca and coconut flour. Add to the food processor and blend to combine.
Divide batter between two loose bottom lined and greased 7 inch round cake tins. Bake in the preheated oven for 22- 25 minutes; until a toothpick comes out almost clean. Remove and allow to in the tins.
Blend dates to a paste for your icing along with the coconut oil.
Sieve cacao powder and add to the food processor. Blend to incorporate before adding remaining ingredients. Spread 1/3 – 1/2 of the icing on the top of one of the cooled cakes. Place the other on top and spread remaining icing over the top; if you feel it’s too much just reserve it and roll in to beautiful chocolate truffles!
Sprinkle with chopped nuts and slice! Cake can be stored in the fridge for up to three days or in the freezer for up to one month. It’s also quite partial to a little heat through in the microwave and a dollop of homemade ice cream!