Chocolate cake with coconut oil frosting

Chocolate Cake with Coconut Oil Frosting GLUTEN FREE • DAIRY FREE

Chocolate Cake with Coconut Oil Frosting

This yummy cake is super moist and if you use the coconut oil frosting recipe, it has a German Chocolate cake flavor to it. This is the cake I make for every birthday occasion and we absolutely love it. The best part is that my son can eat and loves it! We don't make this often, but for that special occasion it is the best. I have brought this cake to parties and it has been preferred over the store-bought or professional cake that was also served! It really is decadent, moist and awesome after refrigerated as well!

Cake:
1 bag mix of Pamela's Chocolate Cake mix
Grapeseed oil or Coconut Oil
2 eggs
Water

Icing Chocolate:
3 tbls of Organic Unrefined Coconut Oil ( I like Spectrum brand)
4 tablespoons (or to taste) of Organic Powdered Sugar
1/2 of a 85-100% Dark Chocolate Bar
1/4 cup of 100% Organic Cacao Powder

Icing White:
1/4 cup of Organic Unrefined Coconut Oil ( I like Spectrum brand)
1, 1/2 cups of Organic Powdered Sugar
1/4 tsp of Organic Vanilla (not too much or the frosting will turn brownish from vanilla color)

Optional:
Real Coconut Shavings

Directions:
Make cake as directed on mix. I like double layer cakes so I follow the directions for the 8-inch round pans. Let the cake cool and transfer to serving or display plate and put in fridge or freezer for 1-3 hours. For chocolate icing, heat the oil on low/medium heat in a small saucepan, slowly add the powder sugar sifting the entire time. Try to avoid clumps. Stir continuously. Add the pieces of chocolate bar and organic cacao powder. Stir continuously till the is is all mixed and melted together. I add the powder sugar to taste. I like a slight sweetness to the chocolate icing as the cake is sweet already.  Let the chocolate icing sit for a minute or two and pour slowly on the cake. I sometimes stab the cake with a toothpick to get the icing to seep in better. 

If you are making the two 8-inch pans and want to make a double layer cake, flip the one cake upside down and pour 1/3 of the icing on top. Or put the bottom cake right-side up and take dental floss and thinly shave the domed part off the top so to create a flat surface. (This of course leaves the tastiest pieces that must be consumed at that moment and not tossed :) ) Then, lay the other cold cake on top of it and pour the remaining on the top of the cake. Optional: add the coconut shavings.
Refrigerate or freeze the cake again.

Lastly add the decorative white icing.
Whip the oil in a bowl for 2 minutes with the mixer. Add the sugar and vanilla and whip for another 3 minutes. I spoon the icing into a plastic sandwich bag and cut the very tip off the corner and use it for making words or a fun design. The trick is to do the writing or decoration when the cake is cold so that you don't have runny icing. Keep cake in fridge or freezer. If frozen, take out 1 hour before ready to serve. 

Enjoy!

GLUTEN FREE • DAIRY FREE

Elev8 Wellness Suggestion:
When can I have this?
Intense weight-loss: once every 14 days in evening on a workout day
Weight-loss: once every 10 days in evening on a workout day
Maintenance/health: in evening, after intense workout, one or two evenings/week.
Performance/Mass Gain: Any day, any time of day, preferably after activity

Photo by Becca Sabot Photography | http://www.beccasabot.com/