Mint Chocolate Double Layer Cake

By Kathy C.

by Chocolate Covered Katie http://chocolatecoveredkatie.com/2014/03/06/mint-chocolate-frosted-chocolate-layer-cake/
Nutrition information includes two layers of cake AND two layers of frosting(1/12th total recipe):
288 calories, 19.9g fat, 5.5g fiber, 28g cargs, 3.1g sugar///
In comparison: 1/12th of a Betty Crocker double-layer mint chocolate cake with frosting will have around 850 calories, 42g fat, NO fiber, 106g carbs, 170mg cholesterol, 72g sugar, and most likely some trans fat if commercial frosting is used.

Ingredients

• Healthy Mint Frosting:
• 2 cups spelt or whole wheat pastry flour (If anyone tries a gluten-free option, please report back and I will update the post)
• 3/4 cup cacao or unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups xylitol or sugar of choice
• 1 cup mini chocolate chips, optional
• 2/3 cup yogurt of choice
• 1 1/2 cup water
• 1/4 cup plus 2 tbsp vegetable oil or melted coconut oil
• 1 1/2 tbsp pure vanilla extract
• 1/2 tsp pure peppermint extract
• 2 (13.5oz) cans full-fat coconut milk (must be canned)
• 1/4 tsp pure vanilla extract
• 3/4 tsp pure peppermint extract
• 1/8 tsp stevia or 2 Tbsp powdered sugar (or to taste)
• 1/4 tsp spirulina or a few drops green food coloring (optional)
• Healthy Chocolate Sauce:
• 4 tablespoons virgin coconut oil
• 1/4 cup cocoa powder
• 1/4 cup agave OR you can use nunaturals vanilla stevia drops (I use 10 vanilla drops, but if you don’t like super-bitter chocolate, triple that amount)

Details

Servings 12
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Preheat oven to 350 degrees F, and grease two 8-in round cake pans. Set aside. In a large mixing bowl, combine the flour, cocoa, baking soda, salt, optional chips, and sweetener, and stir very well. In a separate mixing bowl, whisk together all remaining ingredients (except frosting). Pour wet into dry and stir until just combined, then divide between the cake pans. Bake 25 minutes or until batter has risen and a toothpick in the center of the cake comes out clean. Allow to cool at least 10 minutes before going around the sides with a knife and inverting the cakes. Frost one layer, stack the cakes, then refrigerate 30 minutes before frosting the entire cake. This cake is best if frosted right before serving. Due to the lack of preservatives in the frosting, leftovers are best stored in the refrigerator.
Optional: Drizzle top with Chocolate Sauce

Frosting Directions:
Open the coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Don’t shake the can before you open it.) The coconut milk should get very, very thick. (Unfortunately, some cans just don’t have enough fat content and therefore never get thick. I highly recommend Thai Kitchen Organic. Or, if you can find coconut cream at an Asian market or Trader Joe’s, you can use that instead – it will work every time!) Once thick, transfer only the cream part to a bowl and whip in your sweetener and all other ingredients with a fork, or beaters if you want stiff peaks like real whipped cream! (I used a Magic Bullet for the frosting shots in the photos.) Best to store frosted cupcakes in the fridge, or frost at the last minute, so icing stays firm.

Chocolate Sauce Directions:
Melt the coconut oil, either in the microwave or on a candle warmer or in a warm oven. Add the vanilla drops (or agave) and stir. Add the cocoa, then add 3 tablespoons water only if you used vanilla drops.