Chocolate Cake/Cupcake
Directions
Preheat oven to 160C. Grease and line a 20cm cake pan with baking paper or grease an 8 cup, cupcake pan.
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt. Add the eggs, honey, vanilla and oil. Mix well until combined.
Spoon mixture into your prepared pan. Bake cake for 40 minutes or cupcakes for 20-25 minutes. Remove from the oven and cool.
FROSTING: Melt chocolate in a medium heatproof bowl over a saucepan of simmering water until smooth. Cool slightly. Cream butter, icing sugar and vanilla essence together. Add egg yolk and melted chocolate and beat until fluffy. Decorate cake.
- 1/4 cup cocoa powder
- 1/4 cup McKenzie's Coconut Flour
- 1 1/2 tsps McKenzie's Baking Powder
- 1/2 tsp McKenzie's Ground Cinnamon
- pinch McKenzie's Australian Natural Sea Salt
- 4 eggs
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil or unsalted butter
- FROSTING INGREDIENTS:
- 100g dark chocolate
- 125g unsalted butter, chopped and softened at room temperature
- 1 1/2 cups icing sugar
- 1 tsp vanilla essence
- 1 egg yolk
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