Naturally Sweetened Chocolate Cake with Whip Cream Frosting

agave sweetened chocolate cake

I made this birthday cake for my friend’s daughter. My poor friend is on bed rest and can’t do anything but lay there. She asked me to surprise her daughter and make a birthday cake for her daughters birthday. I was honored to make it. This cake was made with natural sweeteners, and whole grains, just like my friend and her family like it.

The cake itself was very rich, and had an intense dark chocolate flavor. To lighten it up I added marshmallow frosting in between the layers, and topped it all with a chocolate whip cream frosting. What baked good doesn’t improve with a little frosting? Making frosting without refined sugar can be kind of a trick to get the right consistency. Luckily I found two frosting recipes that fit the bill. The marshmallow frosting is from elana’s pantry, and the whip cream frosting is from 101 cookbooks.

The marshmellow frosting is so good it tastes like the hostess filling. This cake would probably make really good cupcakes and then you could pipe the marshmellow frosting in the middle and top with a little dark chocolate ganache for a healthy hostess. YUM, now I might have to try that.

Looking back I think the cake would be a little bit better as a sheet cake, under baking it slightly so it is still moist. I think I slightly over did the baking trying to make sure that it was done all the way through. Also the whip cream frosting tends to separate when you add the dark chocolate so make it right before you are going to serve it, or add cocoa powder, instead of dark chocolate so that it won’t separate. My friend also thought maybe you could mix all of the ingredients for the frosting, chill all of them, and then try whipping it, so that it wouldn’t separate, who knows it’s worth a try.

Update: Add a little bit of xanthum gum to the frosting to keep it from separating or ultra gel

Below is the chocolate cake recipe from 101 cookbooks with my adaptations:

Chocolate Cake

2 1/2 cups whole grain flour ( I used kamut)

3/4 C cocoa powder (make sure this is quality because the taste affects the cake)

1 T baking powder

3/4 tsp sea salt (fine grain)

1/2 C barely melted coconut oil

1 C agave (or maple syrup)

2 eggs

2 tsp vanilla

1 C coconut milk, room temp.

8 oz. of dark chocolate chopped up

Preheat oven to 350 F with a rack in the middle of the oven. Grease and flour 2 round cake pans. Sift the flour, ,cocoa powder, baking powder, and salt in a large bowl.

In a separate bowl whisk together the coconut oil and agave or maple syrup. Whisk in the eggs, vanilla, and coconut milk. Pour the wet ingredients into the dry ingredients, stir to just combine, DON”T overstir. Fold in the chopped chocolate, gently. Pour into the baking pans and bake for 30-40 minutes. Take out when a tooth pick comes out clean. If doing a sheet cake slightly underbake it and pull it out when a tooth pick inserted still has a few crumbs that stick to it. Let cake cool COMPLETELY before frosting it or trying to get it out of the pans.

Frost the in between the layers with marshmallow frosting (recipe below), and cover the whole thing with chocolate whip cream frosting, top with fresh berries.


Marshmallow Frosting

2 egg whites

1/2 C agave

Whip the egg whites until they form stiff peaks with a hand mixer on high speed. Once the egg whites have formed stiff peaks, pour in the agave in a slow drizzle while beating. The frosting keeps for 48 hours in the fridge, but it will separate, in that case beat it again until it comes back together.

Chocolate Whipped Cream Frosting

(taken from 101 cookbooks)

2 ounces bittersweet chocolate (chopped)
1/4 cup unsalted butter, room temperature
1/4 cup maple syrup
1 cup heavy cream, whipped to stiff peaks

To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the butter until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth – any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt. It still tastes good, but isn’t what you’re after.

Makes one 8×8 or 9×9 cake.

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4 Responses to Naturally Sweetened Chocolate Cake with Whip Cream Frosting

  1. amy says:

    This looks great. I am thinking of making it for my daughter’s bday! I think it would be fine to use prganic whole wheat pastry flour. What do you think? I think I will make a plain honey sweetened whip cream to dollop over the cake-Or I might make cupcakes! Kids like them!

    • desiree says:

      I think that the whole wheat pastry flour should work fine, try it and let me know how it turns out. To be honest my favorite chocolate cake is the zchocolate zuchinni cake it is SO moist and good. This cake is really good too, it is just a little darker and richer, I think the chocolate zuchinni cake might go over better with kids?? If I were to make it for a little ones birthday I would omit the cinnamon, use apple sauce instead of banana and top it with fresh whip cream sweetened with agave or honey. So good!! Cupcakes are a great idea, what kid doesn’t love a cupcake.

  2. amy says:

    That does look good. And the zuke will make it moist! My daughter’s bday is a couple of weeks away so I have a little time to decide. My daughter likes any kind of chocolate but perhaps not all kids do!

    • desiree says:

      They are both really good cakes, but I would add all of the chocolate called for by the original recipe. I added less and my cake was a little bit dry, still had really good flavor just a little bit dry. If she likes chocolate she will love this cake it is very rich and has a deep chocolate flavor.

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