Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all purpose flour (or whole wheat flour (see notes))
  • 1/2 cup unsweetened cocoa powder (dutch process or natural)
  • 1 tbsp baking powder
  • 1 cup granulated white sugar (or brown sugar or coconut sugar (see notes))
  • 1 1/3 cups whole milk
  • 6 tbsp coconut oil (melted)
  • 3/4 cup unsweetened cocoa powder (or cacao powder)
  • 6 tbsp maple syrup
  • 4 oz heavy cream
  • 4 oz semisweet chocolate (chopped)

Instruction

  • Preheat oven to 350°F. Line an 8 inch x 8 inch baking pan with parchment paper.
  • Add flour, cocoa powder, baking powder and sugar into a large mixing bowl. Whisk together until evenly combined.
  • Add in milk. Whisk until batter is smooth.
  • Pour batter into prepared baking pan. Bake for about 30 minutes or until toothpick inserted comes out clean and top of cake bounces back when you apply light pressure. Let cake cool completely before frosting and cutting.
  • To make chocolate frosting: combine oil and cocoa powder in a medium bowl. Mix until smooth and completely combined. Your mixture should look like melted chocolate. Add in maple syrup last. Stir it in until it is evenly blended and the frosting thickens.
  • To make chocolate ganache: Add chopped chocolate to a medium bowl. Bring heavy cream to a simmer on the stove. Pour heated heavy cream over chopped chocolate and immediately start to mix until the chocolate is completely melted and smooth. Let chocolate ganache cool at room temperature until it becomes firm enough for frosting the cake.