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.

Makes

Serves 8-10

Total Time

1 hr 15 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) sea salt
1 tsp (2g) espresso powder (optional, for depth)

Wet Ingredients:
1 cup (200g) coconut sugar
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

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.

Remix Options

Flour Alternatives: Use almond flour blend (1 1/2 cups almond flour + 1/4 cup cassava flour) for nuttier flavor and denser texture. Sweetener Swaps: Replace honey with pure maple syrup, coconut sugar with brown sugar, or use stevia blend for lower sugar option. Flavor Variations: Add 1 tsp mint extract for chocolate mint, 1 tsp orange zest for chocolate orange, or 1/2 cup 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.

Good To Know

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.

steps

Prep:

Preheat oven to 350F (177C). 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 coconut sugar until smooth. 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 28-32 minutes until toothpick inserted in center comes out with just a few moist crumbs attached.

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.

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.