Tuesday, April 2, 2013

Paleo Chocolate Cake with a Kick

Over the weekend I made the tastiest Paleo cake. I wouldn't recommend eating this everyday, but for a special occasion like Easter it's ok in my book! Enjoy.

decadent chocolate cake with a kick

7 large eggs, cold
14 ounces bittersweet chocolate, 72-85%
14 tablespoons butter
1/4 cup brewed espresso of coffee
1/4 cup coconut flour
2 teaspoon chipotle powder (optional)
1 teaspoon cayenne pepper (optional)

Preheat oven to 325 degrees

Line the bottom of a 8 or 9 inch spring-foam pan with parchment. grease inside walls and the parchment with butter. take a very large piece of aluminum foil and tightly wrap the entire outside of the pan (this is to prevent water from seeping into the pan once placed in the bath water).

Using either a hand mixer or a KitchenAid stand mixer, beat the eggs until almost doubled in size, about 5-7 minutes

Meanwhile, using either a double boiler or the microwave, melt the chocolate, butter, and espresso together (if using the microwave, use a glass bowl, and heat in 30 minute intervals, removing and stirring after each interval).

Gently fold in a few spoonfuls of the eggs into the chocolate mixer  along with the coconut flour, until few streaks of eggs remain. Add about 1/2 the remaining eggs, folding again, then adding in the rest until combined. Mix in vanilla, chipotle powder and cayenne (if desired) until incorporated throughout.

Spoon batter into spring-form pan. Place this pan into a  large roasting pan or pyrex baking dish, and fill the dish halfway up the sides of the cake pan with boiling water.

Bake for 18-22 minutes, or until an instant read thermometer registers 140 degrees. You don't want to overcook the cake.

Remove pan from water bath, and let sit on the rack to cool. Once it's reached room temperature, remove the sides of the spring form pan, and invert cake onto a plate so as to remove the paper/spring-form bottom.

Turn right side up onto a cake stand or platter.

Cooking Notes: I used 10 ounces 60% and 4 ounces 100%  dark chocolate and only 1 teaspoon cayenne pepper and the cake had a pretty good kick. I also cooked it for 22 minutes and added 1/3 coconut flour for high elevation. I also plan on freezing the leftovers... we'll see how that works.


  1. Yum, this looks amazing! I'll have to try it out soon! xoxo

  2. This looks delish!! Now I really need some chocolate! :-)

    Jayme @ Her Late Night Cravings

  3. That looks sooo good! I'm so pinning this! :)


  4. That looks soooo delicious! I'm usually not a baker, but I'll definitely need to save this recipe for later.


  5. oh looks great! love the cayenne pepper kick. perfect :)

    xoxo, Amy @ Interpret As You May

  6. This looks incredibly delicious! I love the strawberries on the top. Our Simply Create Link party is going on right now. I would love to have you link up, as I'm sure my followers would this recipe too. Hope to see you soon!


  7. Your cake is so pretty, it could grace the cover of a magazine. I love the idea of adding cayenne and chipolte--what a perfect pairing. Thank you for adding your recipe to Foodie Friday!

  8. looks delish, but i kinda got lost looking at your tahoe pics... i grew up there, was in the second graduating class from incline high, its fun to see you enjoying life there. we tried to by a house this fall on the north shore but they didn't like our offer, i still have such fondness for the area, enjoy your youth there!

  9. Wow love the spice in the cake... this must have such a wonderfully nuanced chocolate flavor. Thanks so much for sharing it with us on foodie friday.