This flavorful flourless chocolate cake is your next Easter essential. Topped with light honeycomb candy and layers of coconut this dish is perfect to satisfy your sweet tooth. Made with fresh O-Live Olive Oil and only one pan, your sure to be devouring this cake in no time. Brought to you by Amanda Vuu!
For The Dark Chocolate Cake
- 2 cups almond flour
- 3⁄4 cup coconut sugar
- 1⁄2 cup Dutch-processed cocoa powder
- 1 tsp baking powder
- 1⁄2 cup O-Live oil Green & Balanced
- 1 tsp almond extract
- 2 large eggs
- 2⁄3 cup extra strong coffee
For The Honeycomb Candy
- 1⁄2 cup white sugar
- 1 tbsp raw honey
- 2 tbsp light cornsyrup
- 2 tbsp water
- 1 1⁄4 tsp baking soda
For The Coconut Sugar Buttercream
- 1 cup coconut sugar
- 1⁄2 cup salted butter, room temperature butter
- 1 tsp almond extract
- Preheat an oven to 350 F. Prepare two 8” cake pans with a round piece of parchment paper (see notes). Spray both cake pans with nonstick cooking spray. While the oven is preheating, combine the almond flour, coconut sugar, Dutch processed cocoa powder, and baking powder in a large mixing bowl with a whisk.
- Next, add the olive oil, almond extract, and eggs. Begin to whisk just to incorporate the egg slightly - this will protect the eggs from the hot coffee that you will add next. It is best if the coffee is brewed to an extra-strength. Add the coffee hot as it helps to hydrate the almond flour to create an ultra-moist cake.
- Divide the batter evenly between the two cake pans, place both pans into the oven, and bake them for 12-14 minutes or until the cake is puffed and set. Thanks to the gluten-free nature of this cake, it is ok if the cake is very slightly underbaked as it will continue to set as it cools.
- While the cake is cooling, prepare the honeycomb candy. Prepare a 4” x 2” x 3” container or a medium-sized bowl with a lining of parchment paper. To a small saucepan, combine all the honeycomb ingredients except the baking soda and stir them well. Place the pot over medium-high heat and bring the sugar to 300 F monitoring with a candy thermometer. Once the sugar reaches temperature, be prepared to work very quickly. Immediately whisk in the baking soda and quickly pour the mixture into the parchment-lined container. The mixture should finish rising in the container. Allow the candy to cool completely, then break it apart into pieces.
- To make the coconut sugar buttercream, place 1 cup of coconut sugar into a high-powered blender. Blend for 30 seconds to one minute. Then allow the dust to settle.
- Beat all ofthe coconut sugar with room temperature butter and almond extract until it is light and fluffy, about 5 minutes. Be sure to scrape down the bowl a few times.
- Run a knife around the edges of both cakes. Invert the first layer onto a cake stand or plate. Remove the parchment paper round. Top it with half of the buttercream and spread it evenly with an offset spatula. Top the buttercream layer with another layer of cake. Top with the remaining buttercream and decorate with broken honeycomb candy in the center. Add a drizzle of honey to finish!
- To make parchment paper rounds to line the cake pans, take a piece of parchment paper and cut it into a large square. Fold the square on a diagonal into a triangle. Fold it in half again to make a smaller triangle. Keep repeating this until you can no longer fold the paper. It should look like a skinny triangle. Place the tip of the triangle into the center of the cake pan and trim the outside so when you open the triangle, it turns into a circle that perfectly fits inside the bottom of the cake pan.