Chocolate Goodness!

Are you ready for some chocolate goodness???  What if it was like guilt free?  Well, this one sort of is!!!  I made ANOTHER cake from my new beloved cookbook Make It Paleo and it turned out FAN-FREAKIN-TASTIC!!!  The beauty of this cake is that it is gluten free AND low glycemic!  YAYAYAYAYAYAYAYAYAY!!!

You all saw my birthday post featuring the gluten free coconut birthday cake I made, well this one is sheer chocolate decadence!!!  Here is how I made it.  At the end I will include a link to the original recipe (I made a few little changes that made this one so very rich and ultra chocolatey).

• 3/4 Cup coconut flour sifted
• 1/4 Cup raw cacao powder
• 1 Tbsp decaf instant coffee granules (optional)
• 1 tsp sea salt
• 1 tsp baking soda
• 10 eggs
• 1 Tbsp pure vanilla extract
• 1 Cup pure maple syrup*
• 1 Cup melted coconut oil

Preheat oven to 325 degrees.  In a large bowl combine dry ingredients and set aside.  Blend remaining wet ingredients in a blender for about a minute.  Pour wet mixture into dry mixture bowl and whisk till well blended.  Grease two 9 inch cake pans with coconut oil (line with parchment paper.... trust me) and pour batter into pans.  Bake for 35 minutes or until a toothpick inserted comes out clean.  The frosting recipe is below:

• 16 Oz Organic cream cheese (softened)
• 1/2 Cup pure maple syrup
• 1 tsp vanilla
• 3 Tbsp raw cacao powder (or cocoa powder)

Mix frosting ingredients together and frost cake once the cake has completely cooled.  I made sure to frost the cake while the frosting was at room temp to ensure even frosting.  Once the cake was frosted, placing it in the fridge to set up creates the most scrumptious fudge-like frosting EVER!!!  This cake is AWESOME!!!   Click HERE for The Food Lover's original recipe.

Now, for a little tid-bit that might be of interest to you guys.... I've lost 3.9 pounds since April 4th!!!  That's right, I've had TWO DIFFERENT kinds of cake, birthday lasagna and countess other gluten free goodies throughout my birthday month so far and have lost 3.9 pounds.  I just thought I'd share in case anyone needs convincing to give this chocolate goodness a go!!!

*3/2/14 Update:  I started making this with 1/2 Cup of Maple Syrup and 1/2 Cup of Coconut Nectar.  I REALLY like this combo better.... I think it also makes the cake a tad bit creamier.