Grain Free Chocolate Mudslide Cake
On a very special addition of my live interactive cooking show Lunch with Leslie, I made a Grain Free Chocolate Mudslide Cake. My special guest kitchen is the host of the show Hot. Healthy. Happy. Hilary Silver! It is getting close to Valentines and we wanted to explore the subject of love and food. Never mind it’s two friends in the kitchen making cake…not much to find wrong about that!
Hilary had some interesting things to say about our “relationship” with food and I wanted to share her thoughts here. So instead of learning about what “grain free” means today, I am going to share my takeaways from today’s cooking lesson with Hilary!
- Don’t let food comfort you when a loved one can do a better job! When you are feeling down, talk to someone you trust instead of grabbing the cupcake!
- Don’t INDULGE in pleasure behaviors that involve food. Hilary told us a story of a couple that had justified their bad eating habits to one another because they used food a pleasure trigger to enjoy time together. Her example was this couple going out for chips, salsa, and a margarita a few times a week. They had become overweight and lost a bit of confidence along the way. Find other resources to enjoy your partner, taking walks, reading to one another, shopping in your favorite bookstore or vintage shops.
- Making a meal for someone you love is a great way to show you care. It is a great gift and expression of nurturing and caring that should not be overlooked either by the cook or the person eating.
With all that in mind enjoy the recipe for the Grain Free Chocolate Mudslide Cake! Anyone to is fortunate enough to eat this cake will know you love them!
Grain Free Chocolate Mudslide Cake Recipe
Coconut oil cooking spray
1 ¼ cup of semi-sweet chocolate chip, I like dark chocolate
12 tbs (1 ½ stick) of grass fed butter
1 tbs apple cider vinegar
1 tbs of water (to dilute ACV)
5 large eggs
1 cup coconut sugar
¾ cups almond flour, fine ground
Preheat oven 325°. Coat a 9-inch spring form pan with coconut oil cooking spray.
In a medium sauce pan add butter melt on a medium heat. Once melted remove from heat and add chocolate. Whisk until chocolate is completely melted and the mixture is smooth. Whisk in a mixture of AVC and water and set aside.
In a large mixing bowl, whisk eggs. Add sugar and whisk until well combine. Add chocolate/butter mixture and whisk until fully incorporated. Add almond flour and whisk until there are no clumps.
Carefully pour mixture into spring form pan. Place pan on a rimmed baking sheet and bake for 40 – 50 minutes. The top will crack and this is normal. The cake will not rise and this is normal. Remove pour Mudslide Frosting over the top while the cake is hot. Let cool completely. Run a paring knife around the edges to release the cake and then remove the ring.
2 cups organic pure cane powdered sugar (can use date sugar)
6 tbs unsweetened cocoa
¼ cup coconut milk, fat removed
2 tbsp grass fed butter
1 tsp vanilla extract
½ cup pecans, chopped finely
In a medium bowl combine sugar and cocoa. In a small sauce pan heat coconut milk and butter until butter is melted. Add milk mixture, vanilla, and pecans to sugar mixture. Whisk until well combine.