Video/Recipe: Cocoa Butter Layer Cake
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 3 small loaves 1x
Scale
Ingredients
- 1/2 cup gently melted pure food grade cocoa butter (this is 3–4 ounces of solid cocoa butter)(where to buy high quality food grade organic cocoa butter)
- 2 heaping tablespoon homemade applesauce
- 6 eggs (pastured if possible)
- 1/2 cup raw honey (where to buy raw honey and other spices and sweeteners)
- 2 teaspoon vanilla
- 1 cup pecan butter (from 2 cups crispy nuts) (where to buy soaked and dehydrated nuts)
- 1/2 cup coconut flour (where to buy coconut flour)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt salt (where to buy sea salt)
- 1 cup chopped nuts (optional for garnish)
Instructions
- Preheat oven to 325º F
- Prepare the 3 small 4 x 7 baking pans with greased parchment paper
- In a small pan gently melt the cocoa butter (cocoa butter has a low melting point so be careful not to burn it)
- In a food processor grind the pecans until they become a nut butter
- Add the eggs, honey, vanilla, apple sauce and cocoa butter to the processor and mix
- Add the salt, baking soda and coconut flour and mix until smooth
- Pour into the three small 4 x 7 baking pans
- Bake for 18 – 20 minutes or until a toothpick comes out clean
- Remove from baking pan and let cool on a rack
- When cooled, slice in half horizontally
- Create an inside layer with the coconut whipped cream filling (see below for link)
- Place the top half on top
- Ice the entire cake if you have enough cream
- Refrigerate to harden the cream for a few hours
- Place on serving plate, slice and enjoy!
Find it online: https://realfoodforager.com/videorecipe-cocoa-butter-layer-cake/