Easy, Healthier “Chocolate Graham Cake” Recipe, Paleo-ish!

This is a fairly quick, easy cake recipe, and provides a somewhat healthier version of the standard chocolate cake. Fresh-ground whole wheat flour is ideal; by using whole grain flour, coconut palm sugar to sweeten, and a hearty portion of eggs, it will be less likely to produce a carb overload!

I call it a Chocolate Graham Cake, since home-ground whole wheat flour can be a touch coarser than the usual store-bought whole wheat. It doesn’t actually have graham crackers in it, and it’s not even “graham flour” in the strict sense of the term. But it sounded good!

Natural fruit juice concentrate is brushed between layers to add moistness, and an easy “chocolate mousse” is spread between the layers, with a faux buttercream to frost the cake, made with butter, coconut palm sugar, some confectioner’s sugar, and almond extract. A delicious cake, serves 10-12.

INGREDIENTS

• 1/2 c. coconut oil
• 1/2 c. yogurt
• 6 eggs, room temperature
• 1/2 c. + 1/2 c. coconut palm sugar
• 1/4 c. cocoa powder
• 1 1/2 tsp. vanilla
• 1 1/2 c. whole wheat flour (preferably fresh-ground)
• 1 tsp. salt
• 1 1/2 tsp. baking powder
• 1/2 c. + 1 c. butter, room temperature
• 1 c. chocolate chips
• 1 c. confectioner’s sugar
• 1 1/2 tsp. almond extract
• 1/2 c. frozen fruit juice concentrate (black cherry, raspberry, or other favorite)

CAKE PREPARATION

1. Oil two 8-inch cake pans, then dust with flour.

2. Preheat oven to 350 degrees.

3. In glass measuring cup, measure coconut oil; let melt in oven a few minutes. Use: > 1/2 c. coconut oil

4. Add yogurt to melted oil. Use: > 1/2 c. yogurt

5. Add to a mixing bowl and whip several minutes, until light and fluffy: > 6 eggs, room temperature > 1/2 c. coconut palm sugar

6. To the cup of yogurt and melted oil, add: > 1/4 c. cocoa powder > 1 1/2 tsp. vanilla

7. Measure onto paper, mixing some to blend: > 1 1/2 c. whole wheat flour > 1 tsp. salt > 1 1/2 tsp. baking powder

8. Fold dry ingredients into whipped egg/sugar mixture, then fold in the oil/yogurt/cocoa powder/vanilla mixture. Turn out into the prepared cake pans; bake for 25 minutes at 350 degrees, until toothpick stuck into center comes out clean.

9. Remove cake from pans and let cool while preparing the filling and frosting.

FILLING AND FROSTING PREPARATION

1. Melt the chocolate chips and butter, stirring until smooth. (The warm oven can do this, or the microwave works.). Use: > 1/2 c. butter > 1 c. chocolate chips

2. After stirring the chocolate/butter mix, let cool some. (Refrigerate, or let sit out for hours.)

3. For frosting, whip until light and fluffy: > 1 c. butter > 1/2 c. coconut palm sugar > 1 c. confectioner’s sugar > 1 1/2 tsp. almond extract

4. Set frosting aside and whip the “chocolate mousse”, using the cooled chocolate chip/butter mixture. Whip until lighter in color, several minutes. (If chocolate mixture’s too warm, refrigerate it a bit first.)

5. When cake has cooled, split the two layers. Sprinkle each cut layer with: > 1/2 c. Frozen juice concentrate, thawed (flavor of choice)

6. Spread the chocolate mousse between each layer.

7. Assemble the cake, then spread with the frosting. Serve at room temperature.