Chocolate over Chocolate


Chocolate over chocolate over chocolate – can you believe it? I never used to be a huge chocolate fan, mostly because my stomach didn’t take it all too well. Then I discovered lactose free chocolate and almond milk: my whole world has changed. I absolutely love chocolate now – I still don’t indulge in it daily, though love treating myself from time to time. Speaking of treating, I decided to treat my family last week when my mother and sister came over to visit my dad and I.

If you love chocolate, be warned, you will love this cake. It’s insanely good (yes, padding myself on the shoulder right here), yet it is also extremely heavy. Like, real heavy. As much as I love chocolate, and so does my family, a small piece is more than enough of this little calorie filler. Yep, so much for being healthy – this recipe is far from it. However, it’s important to indulge from time to time and just enjoy the moment.


Here is what you need for the cake

2 cups & ⅓ cup glutenfree flour
1 ⅓ cups brown sugar (or more if needed; though I found it sweet enough)
2 teaspoons glutenfree baking powder
2 cups almond milk
1 ⅓ cup applesauce (unsweetened)
⅔ cups coconut oil (make sure it is soft)
2 teaspoons pure vanilla extract (or 4-5 drops of pure vanilla)
1 cup raw cocoa powder
a hint of salt

How to make the dough

1) Pre-heat the oven to around 180°C (about 350°F)
2) Mix all the ingredients together in a large bowl until you have a lovely chocolate dough (do try – it’s delicious!)
3) line your baking dish with coconut oil if you are not using a silicon form
4) place about one half of the dough into the form and put it into the oven
5) depending on the size of the form (I used a small one with a diameter of about 18 cm) the cake will take up to 50min in the oven
Larger forms (speaking of 26cm and the similar) will take about half the time, so make sure to stick a toothpick into the middle after 20 minutes to get a feeling for the cake. It will be done, once no more dough sticks to the toothpick.
6) Once the cake is finished, put it on a tray to let it cool off
7) repeat steps 3-6 with the other half of the dough
8) once both cakes are cooled off, make sure to cut off the top, to achieve a straight cake-top (to easily stack them later)


What you need for the frosting

2 ½ -3 cups powdered sugar (told you its a calorie filler!)
⅔ cups raw cacao powder (unsweetened again)
1 cup lactose free butter (pre-softened)
¼ cup lactose free chocolate
¼ cup almond milk
2 drops vanilla extract

How to make the frosting

1) melt the chocolate and let it cool off for a few minutes (it can be warm, though should not be hot)
2) add all ingredients into a large bowl and mix them thoroughly until you have the perfect frosting texture. I would start with 2 ½ instead of 3 cups powdered sugar
3) should your frosting be too stiff, add a little more almond milk
4) should your frosting be too soft, add more powdered sugar until you have the perfect frosting


Building the cake

1) Place the first cake piece onto your dessert plate (or wherever you want to display your cake later)
2) add about 2-3cm of frosting on top of it, making sure it is more or less well spread
3) now add the second cake on top of the first one with frosting – see how it builds up? :)
4) use the rest of the frosting to fully wrap the cake
5) if you have left-over frosting, you can always add a bit more to the top, to sculpt the cake a little more

Voila – the cake is ready! You can either serve it immediately or place it into the fridge for a couple of hours. If you leave it in the cake, the frosting will stiffen quite a bit, which is why I personally prefer it outside for the frosting to have the fresh, yet soft texture.

We didn’t manage to even eat half of the cake, as I had said, it’s a real chocolate bomb. Instead, my boss was lucky enough to receive almost a half of the cake for himself and his family. So unless you are really, really hungry and can eat super much chocolate, I advise baking for family, friends or loved ones. I’m sure they will love you for it!

Good luck with the recipe, enjoy the cake and have a wonderful Thursday! xo





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