Our traditional family birthday cake is chalk-full of chocolate. But thrown in are other flavors like raspberry and coffee that make it a hit with young and old alike. I use healthy ingredients besides chocolate, like coconut palm sugar, coconut oil and eggs. The alcohol in the coffee liqueur evaporates in the baking. But if you’d rather just use a second half-cup of coffee, be my guest.
I make the two layer cakes ahead of time and freeze them. A day before the party, I let them thaw for a half hour or so. Then I cut the two layers in half while still slightly frozen. It’s easier when the cake is still a bit solid. I fill the layers with jam and whipped cream and top off with a rich icing. This filled cake stays moist for several days in the fridge, the perfect party food.
I give you…
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