What do you do when you are striving for a healthy lifestyle AND craving chocolate cake? It’s tough, I know, but from one health nut to another, I believe it’s important to indulge once in a while. So what I do, is modify. I use less, sugar, substitute butter for coconut oil, and the resulting chocolate maple cream cake stacks are still incredibly rich and decadent. Also, I make these little layered cakes, but you can easily make one big cake in a tart pan. I’ll go over those steps in the recipe.
Chocolate Maple Cream Cake Stacks
Prep Time: 15 min. Bake time: 15 Assembly time: 30
1 cup Bittersweet Chocolate Chips
3/4 cup Coconut Oil + 1 tbsp for greasing pan
3/4 cup Sugar
2 tbsp All Purpose Gluten Free Flour
2 tbsp Unsweetened Cocoa Powder
Pinch of Salt
1 teaspoon Vanilla
Maple Whipped Cream
8 oz. Heavy Whipping Cream
1 tbsp Maple Syrup
Fresh Fruit- I like using berries, raspberries, blueberries, strawberries
Start by preheating the oven to 375 degrees. Melt the chocolate in a double boiler or thick-bottomed sauce pan on low heat. While that’s melting, beat together the coconut oil and sugar on medium speed with an electric mixer. Separate the eggs, placing whites in a large bowl. Turn off the heat under the chocolate, it should be melted by now. Slowly add the yolks to the oil/sugar mixture, beating the whole time. Add in vanilla.
Now add the slightly cooled, melted chocolate, and beat on low. Add the cocoa powder, salt, and flour and mix until just combined. Clean the beaters.
Add the cream of tartar to the egg whites and beat on high until stiff peaks form. Using a rubber spatula, fold in half of the egg whites into the chocolate mixture. Being very gentle, add the rest of the egg whites and fold until just blended.
Line a rimmed baking sheet with parchment paper and grease with coconut oil. Pour batter onto pan, spreading out to the corners.
Bake for 15 minutes. We want the cake to still be very moist, so keep a close eye on it during baking.
*If making one large cake, prepare a 9” tart pan, with parchment paper lining the bottom. Grease the edges and bottom of pan very well with coconut oil. Pour in batter and bake 25 minutes until center of cake is baked.
While the cake is baking, whip the heavy cream and maple syrup until very thick. Scoop the cream into a small Ziploc bag and refrigerate until ready to assemble cakes. You will be tempted to add more syrup, but resist. The cake is very rich and you will want that cream to cut the intensity.
After the cake has cooled, begin assembly. You can use a cookie cutter or glass, I found a recycled can, washed with the paper removed, worked great.
Cut the corner off the Ziploc and squeeze cream in rounds on one circle of cake. Add another layer of cake and repeat until your desired height. I did three layers. Pipe cream onto the top and garnish with fresh berries.
You can freeze any leftover cake, separated by parchment paper in an airtight container.