Let them Eat [Paleo Chocolate] Cake! #Fail

Hello again!!! Ok, so two posts in one day is a new record for me, considering I barely post once a month at this point! But after my previous post http://chrissylearnstocook.wordpress.com/2012/06/18/ Kristina and I were desperate to try a Paleo Dessert made from scratch at home! This was rather interesting, but still a blast!! We found this recipe from Sheridan French’s blog “the Southern Eclectic” which you can find here: http://sheridanfrench.blogspot.com/2012/01/death-by-chocolate-paleo-chocolate-cake.html . Her little cave boy is adorable and this recipe really looked delicious! While shopping for our Pork ingredients, we decided to pickup everything we would need for our Paleo Cake. We got the following things:

3/4 c coconut flour- we couldn’t find this, so we used gluten-free flour that I already had at home- more on this later

1/4 c cacao powder

1t celtic sea salt

1t baking soda

10 eggs- we got organic, cage-free eggs

1 c grapeseed oil

1 1/2 c agave nectar – we used honey and agave nectar mixed- agave nectar raises your insulin levels in just like high fructose corn syrup does, so we opted to lessen the amount and sub honey

1t vanilla extract

1/4 t orange zest- we used a cheese grater to zest

For the icing we picked up:

1c dark chocolate chips- we got 62% and they were so good!

1/2 c grapeseed oil

2T agave nectar {same applies as above. Honey worked great}

1t vanilla extract

pinch celtic sea salt

Ok, to begin the cake, we mixed the flour, cacao, salt, and baking soda, and set aside. In a second bowl, we mixed our cage-free, organic eggs (all 10 of them!!!) with the oil, honey (and agave), orange, and vanilla. Here’s our organic eggshell stack:

Lots of eggs in this recipe made for some fun with shells!

Then we stirred in the dry ingredients and kept blending. We oiled up our two round 9-inch baking pans and threw both of them in the oven side by side) at 325 for 40 minutes.

Note: This is a blog for learning about cooking, and I must say that I have learned alot in the past few months. I’m not sure where we went wrong in this recipe. My guess is that subbing out the gluten-free flour instead of the coconut flour must be where we screwed up. It’s possible that that it just doesn’t work the same, so I will have to find some coconut flour in this one-horse town and try this again very soon! Here’s another pic of our process:

Some of our ingredients for our first Paleo Dessert!!!

While the cakes were baking, we whipped up the icing.  The nice thing about this recipe was how quick and easy it was, especially considering we were on bottle of wine #3 at this point… yet another reason the cake could have been messed up OOPS!!

Ok so for the icing, in a small saucepan, melt the grapeseed oil and chocolate together on low heat. Stir in Honey, Vanilla, and salt.

Mmmmmmm… Chocolate.. This stuff was too good!!!

Put this in the freezer while you’re waiting for you cakes to cook or cool and you will be god to leave it in there for about 30 minutes or so. When it’s time, take it out, whip it with your mixer until it’s fluffy.  Take the two cakes out of the pan, and stack atop one another. Then add icing- the icing was so good, but there wasn’t enough. Do as Sheridan suggests and double the recipe.  Then, enjoy your nice delicious cake!

Double Layer Chocolate Paleo Cake

Now, as much as we enjoyed making this cake, it just didn’t turn out right. It was too eggy… Kristina said it tasted like Chinese food, hahah! The problem is most likely from the flour issue and we are going to try this recipe again, because Sheridan’s looked awesome! Hopefully I can post this again in the future and the cake will be delish!! Here’s my version:

It looks ok, but it just wasn’t right… Kinda spongy… Oh well! We had a great time!

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