One Bowl Chocolate Fudge Cake
This Cake has a dense fudge cake texture that is thick and decadent. Low in sugar, high in flavor!
Yield: 8
Notes
Ingredients:
3/4 cup Gentle Sweet Blend (buy here) -OR- 6 Tbsp of Super Sweet Blend (buy here)1
1/2 cups THM Baking Blend (buy here) -OR- Nili's Baking Mix (find recipe here) * see note
3/4 cup unsweetened Cocoa Powder (buy here)
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 tsp Mineral Salt (buy here)
1 cup Unsweetened Almond Milk
1/2 cup Butter (melted) - OR - 1/2 cup Coconut oil for a dairy free option (melted)
1 tsp Vanilla Extract
1 tsp Caramel Extract (not required, can sub with 1 extra tsp of Vanilla)
2 Eggs
1 cup of Strongly Brewed Coffee (boiled plain water instead of coffee is excellent as well)
Instructions:
- Preheat oven to 350 degrees. Grease the bottom and side rims of two nine inch round pans and line the bottoms with parchment paper.
- In a large mixing bowl, add sweetener, baking blend, cocoa powder, baking soda, baking powder and salt. Blend in almond milk, melted butter (or coconut oil for dairy free option), vanilla extract, 2 eggs and blend well for a couple minutes. Once well blended slowly add in the cup of strongly brewed coffee (or water) until well mixed in scraping side of bowl to ensure it's blended well.
- Pour the cake batter into the two prepared round cake pans and bake for 20-30 minutes until the cake is done by testing with a toothpick. Let cake cool completely then remove from pans and place on a wire rack to cool before frosting. This cake becomes more fudgy the longer it cools. Even better the second day, if you can wait that long. ;-)