About the Recipe
Moist Dutch-process chocolate espresso cake.
1/3 cup black cocoa powder
1/4 cup regular cocoa powder
2 cups all purpose flour
1/2 cup maple syrup
1/2 cup granulated sugar
1 tsp vanilla extract
Dash of salt
1 tsp baking powder
1/2 tsp baking soda
1/2 - 3/4 cup white chocolate chips
2 eggs or egg subtitute
1/4 cup coconut oil + more to grease baking pan
1/2 cup coffee (Lungo)
Add all ingredients in a large bowl and mix well before folding in the chocolate chips. Consistency is rather sticky and gooey (dough-like).
Grease your pan or mold and pour in before baking at 350 F for about 40 mins or til knife comes out dry (if using 8” pan/tray you will find the cake will be a little wet in the middle but the sides will be dry so test the sides not just the middle).
Cool before serving with vanilla ice cream!