Mochacino Cake
This cake has been adapted from the Trim Healthy Mama Trimtastic Cake. It is an S recipe.
Ingredients
For the cake
- cooking spray
- 1 large or 2 small zucchini to yield 2 cups processed
- 3 eggs
- ½ C egg whites
- 1 C Trim Healthy Mama Baking Blend or 1/2 C coconut flour + 1/2 C almond flour
- 1/2 C unsweetened cocoa powder
- 4 T butter softened to room temperature
- 1 C Gentle Sweet or your favorite sweetener (Truvia or Swerve)
- 2 t vanilla
- 2 t baking powder
- 1 t baking soda
- ¼ t salt
For the frosting
- 1 C Whipping cream
- 1 T instant coffee
- ¼ C Gentle Sweet or your favorite sweetener (Truvia or Swerve)
For the Chocolate Topping
- ¼ C coconut oil melted
- 2 T unsweetened cocoa powder
- 3 t Gentle Sweet or your favorite sweetener (Truvia or Swerve), a confectioner sugar replacement is best for this step
Instructions
For the Cake
- Preheat the oven to 350°. Line the bottoms of two 9-inch cake pans with rounds of parchment paper. (You can get the perfect side by tracing around the cake pans on the parchment paper and then cutting out the circles). Spray the pans sides and parchment with the cooking spray.
- Cut the zucchini into a couple of chunks, and process in a food processor until broken down into corn-sized pieces. Add the eggs, egg whites, Baking Blend, cocoa powder, butter, sweetener, vanilla, baking powder, baking soda, and salt and process until smooth.
- Divide the batter between 2 pans and bake for 25 minutes. Cool cakes completely.
For the Frosting
- Using a stand or hand-held mixer, beat all of the frosting ingredients together until stiff peaks form.
- Once the cakes are cool, remove 1 of the cakes from the pan. Place the layer on a cake plate. Spread with half of the frosting, and then place the second cake layer on top. Frost the top of that cake.
For the Chocolate Topping
- Stir all of the chocolate topping ingredients together in a small bowl.
- Drizzle the chocolate topping all over the cake. Place the cake in the refrigerator until the topping hardens.
Servings: 10