FOUR LAYER TRIPLE CHOCOLATE CAKE

FOUR LAYER TRIPLE CHOCOLATE CAKE

Serves: 8
Prep Time: 30 minutes
Cook Time: 25 minutes
Cool Time: 1 hour
Ready In: 2 hours
Accommodates: PHASE 1


A cake that needs no introduction. A cake that is decadent perfection out of the oven, but perhaps even better the next day. A cake that causes one to forget they ever started a restricted or merely conscious diet in the first place. This cake has it all. In our house, it manages to be the cake requested time and again for birthdays, Holiday's and of course for even the slightest inkling of a sweet tooth. 

INGREDIENTS​

Cake:

• 4 cups raw carrots
• 4 eggs 
• 1 cup coconut oil
• 1 cup honey
• 1/2 cup coconut flour
• 1 1/2 cup cacao 
• 1/2 tsp sea salt 
• 2 tsp baking soda
• 4 tsp apple cider vinegar

Chocolate Ganache:

• 1 cup coconut cream*
• 2/3 cup cacao powder 
• 1/2 cup honey

Chocolate Frosting:

• 1/4 cup almond butter
• 1/4 cup coconut oil
• 1/2 cup cacao powder
• 1/3 cup honey
• Pinch of sea salt​

DIRECTIONS​

1. Preheat your oven to 350 degrees. Grease 4-9 inch round cake pans with a generous amount of coconut oil and lightly dust with coconut flour.
2. Divide all cake ingredients, except for the baking soda and vinegar, in half and place in a powerful blender. For example, fill with only 2 cups of carrots, 2 eggs, 1/2 cup coconut oil, etc., for the first round. Puree until all ingredients are completely smooth. Add 1 tsp baking soda and 2 tsp apple cider vinegar. Blend once again until just incorporated. Divide this batter evenly amongst two of the cake pans. Repeat these steps with the remaining ingredients in the blender and fill the other two cake pans with the second round of batter. Place all four pans in the preheated oven for 25 minutes or until firm on top and cooked through the center. Once baked, allow to cool completely, about 1 hour.
3. While cakes are baking, prepare your ganache by whisking together the coconut cream, cacao powder, and honey in a medium saucepan over medium heat. Remove from the heat once combined, creamy and warmed through. Set aside.
4. Next, prepare the frosting by beating together the almond butter, coconut oil, cacao, honey and salt with an electric mixer until smooth. Set aside.
5. Once cakes are cooled turn them out from their pans and place bottom layer on a flat plate. Smooth 1/3 of the frosting over the bottom layer. Repeat this process for the next two cake rounds leaving the fourth cake round unfrosted. Drizzle the ganache over cake as desired. Store any leftovers in the refrigerator. ​​

*I generally get coconut cream by refrigerating 1 can of coconut milk and removing the solidified cream at the top.