If you didn't already know by now, I'm sort of in love with dark chocolate, so most of my recipes have it in it. This is my to die for double dark chocolate cake. It took me a few hours to make, but it was so worth it.
Ingredients for cake:
6 large beets baked, peeled, and mashed
1 1/2 cups almond flour
1 cup coconut flour
4 tsp vanilla extract
4 tsp cinnamon
8 eggs
3 tbs raw, local honey
1 cup Ghirardelli's 100 baking cocoa
1 cup buttermilk
3 tbs apple cider vinegar
2 cups almond milk, unsweetened preferably
3 tbs avocado oil
Ingredients for frosting:
3 lbs kerrygold butter melted and separated into ghee (instructions below)
1 tbs raw, local honey
2 tbs organic maple syrup
1 cup Ghirardelli's 100 baking cocoa
3 tsp vanilla
2 tsp cinnamon
3/4 cup almond milk
Directions:
Preheat oven to 350 degrees. Combine all cake ingredients and make sure the beets are mashed and preferably food processed. Add any extra almond milk or buttermilk if the texture is too thick from the coconut flour. Pour into 3 8.5 inch baking pans and bake for about 35-40 minutes. For the ghee, melt butter in a medium saucepan on medium low heat for about 25- 30 minutes. Stir occasionally, and when the white chunks have separated from the fat, remove the white and pour the remaining liquid into another bowl. It is easiest to use a cheese cloth to separate it. The left over liquid is your ghee (clarified butter). Put in the fridge and let cool for about 30 minutes. Then put it in a big mixing bowl and use an electric beater to mix all the frosting ingredients together. Make it nice and fluffy like a regular buttercream frosting. Let cool for a while.
Once the cakes are done baking and have cooled down, stack the layers and slather almond butter in between the layers. Decorate with the frosting on top and the sides to your liking. I had a ton of fun decorating mine! Enjoy!!! This one is super rich.
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