My son was inspired by the Kids Baking Challenge show and wanted to bake a cake for Father's Day. We made this delicious chocolate cake and my husband LOVED it! It's easy and looks beautiful, too! You can change the fruit topping for different looks and flavors.
1/3 cup raw cacao powder
1/3 cup water
½ cup dark chocolate
10.5 tbsp pasture butter
4 eggs, separated
1 cup coconut sugar
1 cup almond meal
1 pint fresh raspberries
1 tbsp coconut oil
7 oz. dark chocolate
1 cup coconut cream
Preheat oven to 350 degrees.
Mix the cacao powder and water in a bowl.
Grease round cake baking tin with coconut oil.
In a double boiler, melt 3.5 oz of the dark chocolate and the butter. If you don't have a double boiler, make your own as I did with a small saucepan and glass bowl.
Separate the egg whites and put the yolks aside.
Remove from heat and add to the bowl with cacao and water mixture.
Add coconut sugar, almond meal and the egg yolks to mixture and stir until combined.
Using a mixer, beat the egg whites until peaks form.
Fold into chocolate mixture and stir just enough to blend in.
Pour batter into round baking tin.
Bake for 35-40 minutes.
Allow to cool in tin and then turn over to empty onto serving dish.
Top with raspberries.
Prepare drizzle by melting the dark chocolate and coconut cream over low heat.
Drizzle on top of the raspberries.