Orgasmic Chocolate Cake

Keto Chocolate cake with raspberry compote and whipped cream

(gluten-free) + (keto variations)

1/2 cup soft butter

1/2 to 3/4 cup sugar (granulated cane)
* (make it keto – substitute ½ to 3/4 cup erythritol)

3/4 cup cocoa powder

1/2 cup buckwheat flour

* (make it keto – substitute a ¼ cup coconut flour)

1 1/2 teaspoon baking powder (aluminum free)

1/8 teaspoon (a pinch) of baking soda

1 teaspoon ginger powder

1/2 teaspoon cinnamon

1/4 teaspoon white or cayenne pepper

1/4 teaspoon fresh grated nutmeg

1/2 cup whole milk yogurt, or sour cream or heavy cream

2 whole eggs

2 teaspoons real vanilla extract

(Spices optional, and give them a try, as they can be a big turn on!)

Orgasmic cake with fudgy frosting and cranberry compote

Instructions

Preheat oven to 325 F.

Cream butter and sugar (or erythritol) in a large mixing bowl.

Combine cocoa, buckwheat flour (or coconut flour), baking powder, soda, and spices. Add them to the creamed butter/sugar. Mix well.

Mix in the egg and yogurt and vanilla in a bowl. Beat into the batter. The batter may feel stiff. Feel free to add a couple tablespoons more liquid if it doesn't feel right to you. Choose yogurt, more vanilla, a liqueor, milk, water.

Bake in slow oven, 325 F degrees for 45 mins to an hour, or until a toothpick inserted in center comes out clean or nearly clean.

I bake this cake in a 7 inch springform pan, lined on bottom with parchment and buttered bottom and sides. If using an 8 or 9 inch pan, reduce baking time.

Parchment is recommended for gluten free as release may be questionable other wise.

This cake is very forgiving. I have made it to have a soft moist crumb, and I have made it to be dense gooey brownie-like. It's all good.

Please give it a try, let me know how your alchemy worked, and share any discoveries and suggestions.