Video/Recipe: Cocoa Butter Layer Cake

November 13, 2011 · 59 comments

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It is a common legend that the cocoa bean was a sacred gift from the Mayan and Aztec Gods. The Mayans were the first civilization to cultivate the cocoa tree called Xocoatl. Cocoa beans were so important in Mayan civilization, they were also used as  currency. I can understand why. When you stop eating chocolate and replace it with cocoa butter you really begin to appreciate the purity of this substance.

Cocoa Butter is Pure Fat

Cocoa butter has a high content of saturated fats mainly derived from stearic and palmitic acids as well as monunsatuated fats from oleic acids. Cocoa butter is obtained from whole cacao beans, which are fermented, roasted, and then separated from their hulls. About 54 – 58% of the residue is cocoa butter. The Broma process is a process by which the cocoa fat is dripped out of the solid mass leaving the cocoa powder separated out.

Cocoa solids are the low-fat component of chocolate. They may also be called cocoa powder, cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa liquor is the melted combination of cocoa butter and cocoa solids.

Cocoa solids are what lends a chocolate bar its characteristic flavor and color, while cocoa butter is what provides smoothness and a low melting point. Also, cocoa solids contain most of the antioxidants associated with chocolate. Cocoa solids also contain the greatest concentration of the psychoactive chemicals caffeine and theobromine, which are mostly absent in the cocoa butter.

For those who wish to avoid sugars and starches, pure, food grade cocoa butter (preferably organic) is the way to go. It is a treat from the gods.

Cocoa Butter Layer Cake

Ingredients

Equipment

Instructions

  1. In a small pan gently melt the cocoa butter (cocoa butter has a low melting point so be careful not to burn it)
  2. In a food processor grind the pecans until they become a nut butter
  3. Add the eggs, honey, vanilla, apple sauce and cocoa butter and mix
  4. Add the salt, baking soda and coconut flour and mix until smooth
  5. Pour into three small 4 x 7 baking pans, that are lined with parchment paper that has been oiled with coconut oil
  6. Bake at 325 degrees F for 18 – 20 minutes or until a toothpick comes out clean
  7. Remove from baking pan and let cool on a rack
  8. When cooled, slice in half horizontally
  9. Create an inside layer with the coconut whipped cream filling (see below for link)
  10. Place the top half on top
  11. Ice the entire cake if you have enough cream
  12. Refrigerate to harden the cream for a few hours
  13. Place on serving plate, slice and enjoy!

Recipe and video for making Whipped Cream Filling and Icing found here.

This post is shared at: Monday Mania, Homestead Barnyard Hop, Sunday School, Savory Sunday, My Meatless Monday, Meatless Monday, Mangia Monday, Homemaker Monday, Real Food 101, Tuesday at the Table, Hearth & Soul Hop, Made From Scratch Tuesday, Tempt my Tummy Tuesday, Tuesday Tasty Tidbits, Tasty Tuesday, Traditional Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Gluten-Free Wednesday. What’s Cooking Wednesday, Mommy Club, Frugally Sustainable, Three Weeks of Thanks, These Chicks Cooked, Simple Lives Thursday, Full Plate Thursday, Creative Juice Thursday, Pennywise Platter, Foodie Friday, Fight Back Friday, Friday Potluck, Friday Food, Fresh Bites Friday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Allergy Free Wednesday, Whole Food Wednesday, Real Food Wednesday, Seasonal Celebration, Real Food Wedesday, Gluten Free Wednesday, Sustainable Ways, Allergy Free Wednesday, Tasty Traditions, Gluten Free Friday, Fight Back Friday, Foodie Friday

 

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1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
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