Layered Chocolate Cake (please forgive the hack job on the icing...can you tell I one-handed it while holding a fussy baby lol)
April 29, 2020 • 0 comments
Ingredients
- (3) Pasture Raised Eggs
- (1 cup) Maple Syrup
- (2 cups) Plain regular or greek yogurt
- (1 tsp) Baking Soda
- (1-1/2 tsp) Baking Powder, aluminum free
- (1 tsp) Pure Vanilla Extract
- (1/4 tsp) Salt
- (1/2 cup) Cacao Powder
- (2 cups) Heritage Red Fife Flour
Directions
Recipe Inspired by iFOODreal's Healthy Chocolate Cake
Grease your cake pans. You can use two 9" rounds (three 6" rounds) or one 9" x 13" sheet cake.
Preheat oven to 350 degrees F. In a large mixing bowel, add eggs and maple syrup, and whisk together. Add yogurt, baking soda, baking powder, vanilla, salt and whisk together.
Add cacao powder and whisk until well mixed. Add flour and whisk until smooth and well combined. Do not over mix but whisk until smooth consistency. Divide the batter between your two cake pans and bake for 27 minutes (decrease time if using 3 pans or increase if using a sheet pan) or until a cake tester comes out clean.
While cake is baking, prepare your favourite frosting.
Remove cakes from the oven and let cool for 10 minutes. Using a spatula, separate the edge of each cake from the pan, flip over on your hand, and place bottom down on a cooling rack. Let cakes cool off completely before assembling.
