INGREDIENTS
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For the cake batter:
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4 ounces dark chocolate (I used Enjoy Life Chocolate Chips because they are soy-free)
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8 tablespoons unsalted butter
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2/3 cup maple syrup
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6 large eggs
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1 tablespoon vanilla extract
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4 cups almond flour
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2 teaspoon coconut flour
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1/2 cup cocoa powder
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1 teaspoon baking soda
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2 teaspoon baking powder
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For the buttercream:
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4 large eggs
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1/3 cup maple syrup or honey
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2 teaspoons vanilla extract
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pinch of sea salt
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1 pound unsalted butter, softened, each stick cut into tablespoons
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4 ounces semisweet chocolate, melted and cooled (I used Enjoy Life Chocolate Chips)
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