Video/Recipe: Cocoa Butter Layer Cake

November 13, 2011 · 58 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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Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
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{ 43 comments… read them below or add one }

1 Cylkev November 14, 2011 at 2:00 pm

This looks really lovely!

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2 Karin November 14, 2011 at 2:06 pm

Jill, this looks wonderful.  I couldn’t seem to find where you purchase the cocoa butter from your resource list.  Would you mind sharing that with me.  I’m thinking this will be on my Thanksgiving table.  I enjoyed meeting you at the conference.  I know you met many people…I was the one who raved about the pecan apple dessert…my children ate the left overs for breakfast!   Blessings, Karin

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3 Jill November 14, 2011 at 3:42 pm

Hi Karin,
Yes, it was lovely meeting you at the conference! Thank you for introducing yourself. It means a lot to me when readers tell me about their successes with my recipes. (I can also try to help if it flops! lol)

The resource for the cocoa butter is Wilderness Family Naturals and theirs it far superior to any others I have tried. If you go back to my Resource Page and click on “fats and oils” it will be listed there. Then you can click through to their website.

They also sell the coconut cream in small containers for the whipped cream. I bought a bunch of that at the conference! It is amazing for a dairy free whipped cream. There is a drop of guar gum in it — but it is really a tiny amount so I feel it is safe to use.

Wasn’t the conference awesome?

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4 Karin November 16, 2011 at 1:31 pm

Thank you so much!  I order wholesale from WF and have tons of their coconut cream on hand.  Why didn’t I think to look there?!!!  I will check that out.  It was a great conference and so much great information and food!! Hope to see you again.  Thanks for your wonderful recipes!

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5 Magda November 14, 2011 at 2:37 pm

Karin, Jill’s source is WFN.
Jill, this cake looks wonderful!! I need to get my some cocoa butter…..

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6 Jill November 14, 2011 at 3:44 pm

Hi Magda,
Thanks! I do recommend Wilderness for the cocoa butter. It is so superior to others I have tried and it is also organic. I am surprised they are on back order for that…

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7 Jill November 14, 2011 at 10:13 pm

Hi Magda,
I was just on the phone with Wilderness — the website is showing the cocoa butter is on back order, but in fact, they have plenty and you can go ahead and order it through the website. they should be fixing the website soon.

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8 Beyond The Peel November 14, 2011 at 6:54 pm

Love the recipe Jill. It looks delicious. I love how you bring these great healthy ingredients together to make natural desserts.

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9 Hhramblings November 14, 2011 at 8:59 pm

This sounds really good!

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10 Anonymous November 14, 2011 at 10:06 pm

Wow does this ever look amazing!! Your coconut flour recipes always look so light, fluffy, and moist — which isn’t always easy to do with coconut flour! 

Thanks so much for linking this to Sunday School!
http://butterbeliever.com/2011/11/13/sunday-school-real-food-link-love-blog-carnival-4/

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11 Jill November 14, 2011 at 10:14 pm

Thanks butterbeliever,
I hope you try it! It is amazing!

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12 Susan November 14, 2011 at 11:30 pm

Looks delicious! Do you know if almond butter would work in place of pecan butter? I had success with Marilyn’s chocolate cake recipe (BTVC Yahoogroup) by substituting almonds (the dates and cocoa butter covered the almond taste), but I am not sure that this recipe would work the same way.

My daughter (who follows SCD) is allergic to peanuts and all tree nuts except almonds. I just found out her 2nd grade class is having an ice cream party in two days for a reward and I wanted to surprise her with a new SCD treat.

I enjoyed hearing you speak Friday night at the conference!

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13 Jill November 15, 2011 at 12:23 am

Hi Susan,
Thanks! Wasn’t the conference awesome? I think using almond butter instead of the pecan butter would work but it may change the flavor a little. However, I think it would probably taste good. Try it and let me know!

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14 Susan November 15, 2011 at 10:11 pm

It was!  I’m glad I went.

I will give it a try with almond butter and will report back after she tries it Friday.  It took me a while to figure out how to substitute coconut flour for nut flours in various recipes when my daughter wasn’t able to have almonds, but I wasn’t sure if there’s a trick to substituting almond products for other nut products.  I almost always taste the almonds and the items I make usually come out kind of heavy instead of fluffy, but maybe that’s how all nut flours are?

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15 Jill November 16, 2011 at 2:43 am

That is why I like to use the coconut flour more — it is lighter.

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16 Judy@SavoringToday November 14, 2011 at 11:32 pm

This looks really good! Been looking for some healthier treats to make for dessert, this in on the list.

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17 Jill November 15, 2011 at 12:24 am

Hi Judy,
Thanks for your comments. Every time I make Tri Tip Roast I think of you and that was today! LOL.

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18 Judy @Savoring Today May 27, 2013 at 10:44 am

That just makes my heart happy. :)

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19 Karen Thompson November 15, 2011 at 12:24 am

This cake looks amazing!   I am thinking of having a cake link up sometime at Lil’ Suburban Homestead!  

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20 Jill November 15, 2011 at 1:09 am

Hi Karen,
Let me know if you do!

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21 Adrienne @ Whole New Mom November 15, 2011 at 1:43 pm

Hi Jill,
Wondering if I could sub oil for applesauce.  I am off fruit now due to work on my blood sugar.

Thanks!

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22 Jill November 16, 2011 at 2:44 am

Hi Adrienne,
The purpose of the applesauce is to add a little moisture. I think 1-2 tablespoons of yogurt or coconut milk would serve the same purpose. Just watch your batter that is doesn’t get too loose. Let me know!

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23 T Marilyn November 15, 2011 at 1:59 pm

This looks amazing.. YUM.. Great recipe.. I’m stopping in from Blessed with Grace and I would LOVE for you to please share this recipe via my Three Weeks Of Thanks Linky party please.. http://theartsygirlconnection.blogspot.com/2011/11/thankful-for-food.html – TY.. Wishing you an awesome Tuesday.. ~M

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24 Shay November 15, 2011 at 4:14 pm

 This looks so good! Shay :)  http://raisingdieter.blogspot.com/ 

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25 Mae November 15, 2011 at 6:38 pm

I found your blog through Tasty Tuesdays and I’m so glad I did! I recently switched to a GF diet so I’m excited to try this recipe.
Thanks for sharing!
xx

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26 Anonymous November 16, 2011 at 6:12 am

That looks so delicious.  I enjoyed your video (as usual) and every time I watch one, I think I might could actually make this kind of eating work for me.  I have not ordered the coconut flour etc yet….though I came close one night.  I just get so busy that I end up cooking with what I have.  You encourage me so much and I keep coming back for more.  I am not just saying that because you join Tuesday’s Tasty Tidbits.  I also read all your comments.  I don’t do that on anyone else’s blog (except my daughter’s..ha)  They all offer such good ideas.

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27 Andrea @ Frugally Sustainable November 17, 2011 at 1:03 am

Jill! I cant tell you how much it means to me that you took the time to link this post to my first Frugal Days, Sustainable Ways blog hop:) I really appreicate your support:) Btw…great post;)

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28 Jill November 17, 2011 at 2:16 am

Hi Andrea,
It’s my pleasure — what a cool idea for a blog hop. I was just hoping the recipe fit into the theme!

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29 Victoria Rockcliffe November 17, 2011 at 1:48 am

I’ve got cocoa butter in the back of my fridge, its been waiting for a recipe like this! Awesome!

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30 Jill November 17, 2011 at 2:16 am

That is awesome!

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31 Alea Milham November 17, 2011 at 4:50 am

Your cake looks delicious! Thank you for sharing your recipe with the Hearth and Soul Hop.

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32 Miz Helen November 18, 2011 at 2:52 pm

Hi Jill,
Your Cocoa Butter Layer Cake looks delicious. My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
Miz Helen

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33 JoAnn Ryan November 22, 2011 at 11:23 pm

Thanks for sharing your recipe with Food Blog: Post of the Day.
This cake looks great!

JoAnn Ryan
Food4um.com

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34 Nancy January 21, 2012 at 3:40 pm

Have you experimented with coconut flour and an egg substitute? I love to use coconut flour and recently learned that I have a severe sensitivity to eggs. I need to be egg free for 2 years while I am healing my gut.
Thank you for your wonderful website!

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35 Jill January 21, 2012 at 6:29 pm

Hi Nancy,
I use a lot of coconut flour in my recipes but I also use a lot of eggs. There are decent egg substitutes but I have not tried those.

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36 Philis February 24, 2012 at 7:12 am

Hi Jill: Can cacao butter be subbed for Spectrum in recipes? I still have not made this cake but it is on my list to try!

Thank you for your recipes posted. I have been looking over your site of late.

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37 Jill February 24, 2012 at 7:30 am

Hi Philis,
Yes. I routinely use it instead of butter or coconut oil.

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38 Lisa May 25, 2013 at 10:56 am

This looks awesome! I found you through The Prairie Homestead. I co-host the From the Farm Blog Hop. The party just started yesterday, so we would love for you to come share with us!
Lisa
Fresh Eggs Daily
http://www.fresh-eggs-daily.com/2013/05/from-farm-blog-hop-34.html

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39 April @ The 21st Century Housewife May 26, 2013 at 12:35 pm

Wholesome chocolate cake! What a fabulous recipe :) Your Cocoa Butter Cake looks absolutely scrumptious.

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40 katy@girlgonecountry.com May 31, 2013 at 1:30 pm

This look amazing! I will definitely be making this recipe soon and pinning it.

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41 Diane Balch June 2, 2013 at 3:52 pm

A healthy delicious cake..pretty amazing. Thanks for sharing it with us on foodie friday.

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42 Cindy (Vegetarian Mamma) June 5, 2013 at 9:05 pm

YUM, these looks amazing! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

Cindy from vegetarianmamma.com

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