Ingredients

The following ingredients have 8 Servings
  • 6 tablespoons butter (no margarine)
  • 1/2 cup Dutch-process cocoa powder (I use Callebaut brand)
  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup sour cream (full fat)
  • 1 teaspoon vanilla extract or 1 teaspoon coconut extract
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instruction

  • Melt butter in a large microwave safe bowl.
  • Whisk the cocoa powder into the butter until smooth.
  • Add 3 eggs and mix until smooth, about 1 minute.
  • Add 3/4 cup granulated sugar and mix for another minute.
  • Add 1/2 cup sour cream and vanilla. Blend until smooth again.
  • Place Coconut flour, baking powder and salt in the bowl and fold into batter until flour disappears.
  • Scrape batter into a lined and greased loaf pan or 8x8 pan and let sit for 10-15 minutes before baking.
  • While batter is sitting in pan, preheat oven to 350 degrees and set rack in center of oven.
  • Place pan in oven and bake for 40-45 minutes for loaf pan (approx 8 1/2 x 4 1/2) or 30 minutes for 8x8 square pan. Cook just until cake is set and toothpick inserted in middle comes out with a few moist crumbs are attached.
  • Remove from oven and let sit for at least 20-30 minutes before removing from pan.
  • Loosen sides of cake by running a butter knife around the edges.
  • Carefully turn over onto a wire rack and let cool completely. When ready to serve, slice and place on plates, serve with ice cream, fresh fruit or whipped cream or dust with powdered sugar.