This cake is incredible. Decadent and rich. The coffee really brings out the flavor of the chocolate and does not make this taste like a coffeee or mocha cake. However, if you would prefer not to add coffee, you can add boiling water and it'll still be to die for! :)
NOTE: If you are going to serve this with whipped ganache, you must make the ganache well ahead of time. See bottom of page.
Ingredients:
2 C. Teff Flour
1/3 C. Arrowroot Powder
2 C. Coconut Sugar
2 tsp. baking soda
1 tsp. salt
2 large eggs
1 C. Buttermilk
3/4 C. Coconut Oil (if solid, heat to make liquid)
3/4 C. Dark Cocoa Powder
1 1/2 tsp. Pure Vanilla Extract
1 C. Hot, strong, fresh brewed coffee (or boiling water)
Preheat ovento 300 degrees. Butter and flour pan(s) - either (2) 8in. round pans or (1) 9x13 pan.
Place first 5 ingredients (Flour - salt) in bowl of your mixer. Add eggs, buttermilk and oil all at once and mix on low to moisten. Turn mixer to med-high and mix well to incorporate some air.
Place cocoa powder in a medium bowl and whisk in vanilla and coffee (or boiling water), until smooth. With mixer on lowest setting, pour in the chocolate mixture. Gradually increase speed to medium and mix for 1 minute or until well blended. NOTE: Batter will be thin, not thick.
Pour into prepared pans and bake 50 mins to 1 hour (test with toothpick for done). Let cake cool in pan(s) 10 minutes then remove to cooling rack and cool completely.
I served this with Whipped Chocolate Ganache....and it was fantastic! :)
To make whipped chocolate ganache:
Bring 8oz heavy whipping cream just to a boil in a small saucepan. Pour over 8oz semi-sweet chocolate morsels in a bowl. Stir gently to melt chocolate, then whisk until ganache is completely smooth. Stir in 1 tsp vanilla (or desired flavoring). Cool mixture completely and whip at high speed just until stiff peaks form.