2 ounces semisweet Chocolate, chopped
1 1/2 tablespoons Cream
1 tablespoon Coconut Oil
3/4 cup Butter unsalted butter, softened
2 cups Sugar
3 large Eggs, separated
1 teaspoon Vanilla Extract
2 cups all-purpose Gluten-Free Flour Mix
1 teaspoon Xanthum Gum
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Kosher Salt
1/3 cup Raw Cacao Powder
1 cup Buttermilk
1/2 cup Mini Semi-Sweet Chocolate Chips
8 ounces Cream Cheese, softened
1/4 cup Butter, softened
1/2 teaspoon Vanilla Extract
4 cups Powdered Sugar
1/2 cup Strawberries, pureed
Preheat oven to 350 degrees Fahrenheit. Grease two 8 or 9″ cake pans.
In a microwave safe bowl, combine semi-sweet chocolate and cream. Microwave on high for 30 seconds and stir. Repeat until pieces are fully melted and stir in the coconut oil, set aside.
In the bowl of stand mixer add softened butter and sugar. Beat on medium speed for 1 minute until the butter is light and fluffy. Next add the eggs, vanilla extract, and melted chocolate mixture. Mix until combined. Add the dry ingredients, including the the raw cacao powder. Mix until just combined, do not over mix. Pour in the buttermilk, mix to incorporate. Fold in the mini semi-sweet chips into the batter. Pour the batter evenly into the two cake pans.
Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 10 minutes. After 10 minutes transfer to a wire-rack to cool completely.
When cakes are completely cooled, make the frosting. Beat together the cream cheese, butter, and vanilla extract. When fully combined, mix in the powdered sugar and strawberry puree. Let sit for 5 minutes in the refrigerator. If the icing is too loose, add 1/2 powdered sugar at a time to thicken.
Place the first cake on a stand and ice the top. Place the second cake on top of the icing layer. Frost the top and outside of the cake. Keep refrigerated until ready to serve. Before serving, let the cake sit at room temperature for 10-15 minutes.
Photographed by Alli Shepherd.