Now that Erica is back in Boston (wooooo!!) we’ve been planning more workout and cooking sessions together. We had a pretty awesome date the other night- she came to my spinning class, we went to Lululemon, then went back to my place and cooked up some brussel sprouts and bacon (shocking) and watched House Hunters. All in all, a pretty epic Thursday night. But, the best part, BY FAR, was the chocolate cake we made.
Image via Health Bent. Let’s be real, ours did NOT look this good 🙂
I came across this recipe on Health Bent at work the other day. After I cleaned the drool up from my desk, I racked my brain and realized I had all the ingredients in my kitchen. The only thing that kept me going during class was the fact that I was going to be stuffing my face with chocolate cake later in the evening. Oh, that and I got to watch House Hunters. Win! I didn’t have a cupcake tray, so we made this as a cake, and skipped out on writing each other romantic messages in icing. They’re called Love You Long Time cupcakes, and yes, I love you chocolate cake, long time.
For the Cupcakes
1/4 c cocoa powder
1/3 c coconut flour
1 t baking powder
1/2 t baking soda
2 egg yolks
1/2 c melted coconut oil
1/2 c coconut milk
1 t vanilla extract
2 brown, spotty bananas + any additional sweetener (we used a half packet of Stevia)
roughly 1/3 c chocolate chips, we used 65% cocoa
2 T coconut milk
Big T=Tablespoon little t=teaspoon.
For the Cupcakes
1.) Preheat your oven to 350°F and place liners in a muffin tin.
2.) In a mixing bowl, mash the bananas with a fork. Add the vanilla, coconut milk, coconut oil, eggs & yolks. Whisk everything to combine.
3.) Sift the coconut flour, cocoa powder, and baking powder & soda over the mixing bowl…don’t bother dirtying any more dishes then what’s absolutely necessary. Stir to combine.
4.) Portion out the batter into the muffin tins (or baking pan). Bake for approx. 20 minutes until the center of the cupcakes (or cake) feel springy, not mushy.
5.) Once the cupcakes (or cake) are cool enough to handle, remove them from the muffin tin and let them chill in the refrigerator.
For the Ganache
1.) In a small bowl, combine the chocolate and coconut milk. Microwave for about 30 seconds, until the chocolate starts to look sad and melty. Whisk well to combine. We also added the second half of the Stevia packet here.
2.) Spread ganache over cake or dunk cupcake heads directly into ganache. Eat right away or stick them in the fridge until the ganache firms up.
We chose option 1- the “eat right away” one. These were amazing and so easy and quick to make! Definitely a great recipe for when you need a quick fix of chocolate.
I cooked up the bacon and brussel sprouts while Erica made the cake. Highly recommend pairing the two together. My apartment smelled like bacon and chocolate for days. It was amazeballs.