For those of us who are celebrating love with our partner this weekend…
For those of us who need no occasion to celebrate our love for chocolate…
For those of us who eat our emotions via thick slices of fluffed-out bliss…
I bring thee, cake.
Of the 2-layer varietal.
It’s not every day I make cake, folks. The last time I baked a cake, I ate half of the thing all by my onesie, so I tend to shy away from the goody, for fear of eating my way into a new jean size. And you guys, this girl loathes shopping. But when cake calls, it.is.ON.
True to form, I made this cake gluten-free and refined sugar free, but you’d never be able to tell, no sir! Chocolate cake with a superfood spin and a guilt-free persona? Don’t mind if I do!
This recipe was inspired by Heart Beet Kitchen’s Chocolate Beet Cake. I swapped the all-purpose flour for gluten-free, made the switch from cane sugar to coconut sugar and maple syrup, and effectively doubled the recipe so that I could have a multi-tier experience.
I whipped up a variation of the 2-Ingredient Chocolate Fudge Frosting from Oh She Glows, and you guys….this is just a really great chocolate cake. If you do prepare the chocolate frosting in this recipe, just be sure to make it ahead of time, as it requires a lot of time in the refrigerator.
The only thing I can think of that would ramp up this experience is adding a third chocolate element – we’re talking dark chocolate chips to the cake batter – for a triple chocolate goo factor. Can.you.imagine?
Tell your honey buns this multi-level cake deserves multiple….nevermind.