Chocolate Cake

[The Deep Cocoa Remix]

Rich, incredibly moist chocolate cake with deep cocoa flavor that delivers serious chocolate satisfaction in every bite. This is the cake that makes birthdays and celebrations absolutely unforgettable.

remixology.com/recipe/chocolate-cake/

Makes

Serves 8-10

Total Time

1 hr 20 min (20 min prep)

Ingredients

Dry Ingredients:
1 3/4 cups (210g) cassava flour
3/4 cup (75g) unsweetened cocoa powder
2 tsp (8g) baking powder
1 tsp (4g) baking soda
1 tsp (6g) Diamond Crystal kosher salt
1 tsp (2g) espresso powder (optional, for depth)

Wet Ingredients:
1 cup (200g) allulose (derived from sugar beets)
1/2 cup (120ml) coconut oil, melted and slightly cooled
1/2 cup (168g) raw honey
2 large eggs (pasture-raised preferred)
1 cup (240ml) unsweetened almond milk
2 tsp (10ml) vanilla extract
1/2 cup (120ml) hot coffee or hot water

For Serving:
Powdered sugar for dusting
Fresh berries
Whipped cream or coconut cream

Steps

Prep:

Preheat oven to 325F (163C) – reduced from standard temperature because allulose browns faster. Grease two 9-inch (23cm) round cake pans and dust with cocoa powder, tapping out excess for even coating.

Mix:

In large bowl, whisk together cassava flour, cocoa powder, baking powder, baking soda, salt, and espresso powder until well combined and no lumps remain.

Combine:

In separate bowl, whisk allulose until smooth – it dissolves completely. Add melted coconut oil, honey, eggs, almond milk, and vanilla extract. Beat until well combined and smooth.

Fold:

Pour wet ingredients into dry ingredients and gently fold together until just combined. Don’t overmix – some lumps are okay for tender texture.

Finish:

Slowly stir in hot coffee or hot water until batter is smooth and well incorporated. The batter will be quite thin – this creates a moist cake.

Bake:

Divide batter evenly between prepared pans. Bake 33-37 minutes until toothpick inserted in center comes out with just a few moist crumbs attached. Cover loosely with foil if browning too quickly.

Cool:

Cool cakes in pans for 10 minutes, then carefully turn out onto wire racks to cool completely before frosting or serving. Store covered up to 4 days – allulose helps maintain moisture.

Serve:

Serve as single layers dusted with powdered sugar, or layer with your favorite frosting. Garnish with fresh berries and whipped cream for elegant presentation.

Make it Good For The Gut (Optional)

Replace 1/4 cup almond milk with plain kefir for probiotics, tangy depth, and extra moisture that enhances the cake’s texture. Add 1 tablespoon prebiotic fiber powder (like inulin) to support beneficial gut bacteria without affecting taste. Include 1 teaspoon vanilla-flavored collagen peptides for gut-healing properties and added protein. Serve with cultured coconut cream instead of regular whipped cream for additional probiotics and rich flavor. Use additional raw manuka honey (2-3 tbsp alongside regular honey) for antimicrobial benefits and enhanced sweetness complexity.

Remix Options

Flour Alternatives: Use almond flour blend (1 1/2 cups/180g almond flour + 1/4 cup/30g cassava flour) for nuttier flavor and denser texture. Sweetener Alternatives: Replace honey with pure maple syrup (same amount) for different flavor profile. Enhanced Sweetness: Add 1-2 tsp monk fruit sweetener to allulose for extra sweetness without texture changes. Flavor Variations: Add 1 tsp mint extract for chocolate mint, 1 tsp orange zest for chocolate orange, or 1/2 cup (85g) mini chocolate chips for double chocolate. Liquid Options: Use buttermilk instead of almond milk for tangier flavor, or coconut milk for richer texture. Single Layer: Bake in greased 9×13 inch pan for 35-40 minutes for sheet cake version. Cupcakes: Divide batter among 18 muffin cups, bake 18-22 minutes for individual servings. Gluten-Free Boost: Add 1 tsp xanthan gum if using all almond flour for better structure. Blood Sugar Friendly: Add 1 tbsp psyllium husk powder for fiber and slower sugar absorption.

Good To Know

Allulose Baking Benefits: This rare sugar creates incredibly moist texture and browns faster than regular sugar, so we reduce oven temperature to 325F (163C) and monitor closely to prevent over-browning while ensuring proper cooking throughout. Blood Sugar Advantages: Allulose provides sweetness with 90% fewer calories and doesn’t spike blood glucose, making this cake diabetic-friendly while maintaining rich chocolate satisfaction. Cocoa Quality: Use high-quality unsweetened cocoa powder for deep, rich chocolate flavor – Dutch-processed cocoa creates darker color and smoother taste. Coffee Secret: Hot coffee intensifies chocolate flavor without making cake taste like coffee – hot water works as substitute but coffee is superior. Oil Temperature: Let melted coconut oil cool slightly before adding to prevent eggs from scrambling and ensure smooth batter. Mixing Method: Don’t overmix once flour is added – fold just until combined to prevent tough, dense cake texture. Pan Preparation: Grease pans thoroughly and dust with cocoa powder instead of flour for better release and color consistency. Doneness Test: Toothpick should come out with just a few moist crumbs attached – completely clean means overbaked and dry. Cooling Process: Cool in pans 10 minutes before turning out to prevent breaking while ensuring easy release. Storage Tips: Wrap tightly and store at room temperature 3 days, refrigerate up to 1 week, or freeze up to 3 months. Frosting Ready: Let layers cool completely before frosting to prevent melting and sliding. Ingredient Selection: Choose pure allulose derived from sugar beets for best flavor and baking results without aftertaste.