Matilda's Chocolate Cake

Inspired by the cake in the movie Matilda.

This week is my younger sister's, Toni, birthday. Her and I wouldn’t buy gifts but instead we would make a cake for one another on our birthdays. Every year we would try to out-do the other person. We started making one tier cakes with new flavours to three tier cakes with multiple flavours and elaborate decorations. I remember one year she made me three different cakes - just for her and I. We probably ate cake every day for the next week or two.

This tradition was one of my favourite things we did together when we owned our bakery. Even though we haven’t been together for the last few birthdays, we still keep this tradition alive. This year, I decided I would take a simplistic approach to her birthday cake.

A childhood memory that my sisters and I remember is when Toni snuck chocolate before dinner. We remember our nanny chasing her around the house trying to get back the chocolate. Picture a little girl running around with chocolate smeared all over her face (and I mean all over), laughing with a chocolate bar in hand while our nanny chased after her with a wooden spoon. Yes, a wooden spoon. Even back then, Toni had a sweet tooth.

I wish Toni was in London to enjoy this cake with me but I guess I will just have to share it with friends and pretend she is here in spirit.

Happy Birthday Toni!

Now moving on to the cake (probably the reason you are here).

This rich, fudgy Chocolate Cake will melt in your mouth with every bite. It's fluffy, moist crumb is coated in a thick layer of decadent chocolate frosting, making it a true indulgence for chocolate lovers. This cake is also made with sweet potatoes so you dont have to feel guilty about eating more than one, two, or three pieces...

In addition to being gluten free, this cake is also free from

• grains

• dairy

• refined sugar

• soy

• legumes

• artificial flavours and additives

• and nuts!

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decadent chocolate cake

6" two layer cake

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INGREDIENTS

Cake

• 2 cups grated sweet potato (raw)

• 94 g cacao powder, sifted (about 3/4 cup packed cacao)

• 1/3 cup coconut sugar

• 1/4 cup coconut flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 eggs, room temperature

• 1/2 cup maple syrup

• 1/2 cup coconut oil, melted

• 1 1/2 teaspoon vanilla extract

Frosting

• 100g honey (about 1/4 cup)

• 150g cacao powder (about 1 1/2 cups packed)

• 112g coconut oil, melted (about 3/4 cup)

• 1/2 teaspoon salt

• 1 1/2 teaspoon vanilla extract

• about 1/4 - 1/2 cups hot water

INSTRUCTIONS

1. Preheat your oven to 350F/175C. Grease two 6" cake pans and line with parchment paper. Set aside.

2. In a large bowl, combined grated sweet potatoes, cacao powder, coconut sugar, coconut flour, baking powder, and salt.

3. In a separate bowl, whisk together eggs, maple syrup, coconut oil, and vanilla extract. Pour the wet ingredients into the dry mixture and mix just until combined.

4. Divide the batter in between the two cake pans. Bake for 18 - 20 minutes. Be careful not to over bake the cakes. It shouldn't take longer than 20 minutes. Take out of the oven and let cool completely.

5. To make the frosting, add the honey, cacao powder, coconut oil, salt and vanilla to a large bowl or in a bowl of a stand mixer. Turn the stand mixer on lower speed to combine the ingredients. While the mixer is on, add the hot water slowly. The frosting will slowly start to come together, and will look almost like a thick pudding or fudge. Keep adding hot water slowly until you have this consistency.

6. To frost the cake, place one of the layers on a plate. Take half of the frosting and add it to the top of the cake. Using a spatula or an off-set spatula, spread evenly. Top with the other cake layer. Use the rest of the frosting to decorate the top and outside of the cake. Place in the fridge for 10 minutes for everything to set. Once set the cake is ready to be enjoyed!