- 12
- 20 mins
- 50 mins
Ingredients
- For Cake:
- 3 Cups All Purpose Flour
- 2 cups sugar
- 6 tablespoons cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup Kelapo Coconut Oil
- 2 tablespoons white vinegar
- 1 tablespoon vanilla extract
- 2 cups cold water
- For Chocolate Fudge Frosting:
- 1 cup (Kelapo brand) coconut oil
- 1 cup of cocoa powder, unsweetened
- 1/2 cup of maple syrup
- 2 teaspoon vanilla extract
- 1 tablespoon hot coffee
- For Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 tsp vanilla extract
Preparation
Step 1
Cake
Preheat the oven to 350ºF.
Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl.
With your mixer on low speed beat in the coconut oil, vinegar, vanilla, and water until smooth.
Pour the mixture into the two 9″ prepared pans, coated with pan spray.
Bake for 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not over bake the cake. It should be firm to the touch, and a cake skewer inserted in the middle of the cake should come out clean.
Put the cake pans on cooling racks and cool for 15 to 20 minutes before removing the cakes from the pans to cool completely.
Allow to cool completely before frosting.
Chocolate Fudge Frosting
Mix all ingredients in the bowl of your mixer and whip until well blended.
Whipped Cream
Place cream, sugar and vanilla in your mixing bowl and whip beginning slowly and increasing speed until cream forms stiff peaks.
Assembly
Pace one layer on cake plate and add layer of chocolate fudge.
Place second layer on cake and fill in any spots in the chocolate fudge layer.
Coat sides of cake with chocolate fudge (wet the blade of your spatula while smoothing it will help).
Top cake with whipped cream, cut and serve!