I just died. Could this recipe get any better?? No seriously. It’s insane. Rachel from South Beach Primal is straight up a genius. I’ve been able to host some amazing guest blog posts on my blog and this may be my favorite. This girl has fantastic recipes, gorgeous photography, and a personality to boot. I love personalities. A lot of people lack those. Go check out her website and get to making these jar cakes right away. Everything is better when it’s made in a jar. Because it’s adorable. And Americans love adorable things.
Hey everybody! I’m Rachel from SouthBeachPrimal and I’m over-the-top EXCITED to be doing a guest post on PaleOMG. I started following Juli when I first began my grain-free journey almost 3 years ago. I used to suffer from severe Rosacea Acne and chronic stomach problems before adopting a Primal/Paleo lifestyle. So now a full year after starting up SBP I’m so grateful to be contributing to the recipe website that started it all.
I posted a pic on my Instagram last week of one of these Hot Cocoa Cakes and people went BANANAS. I’m gonna go out on a limb and say that Cavemen wouldn’t even know what to do with this dessert back in the Paleolithic era. One bite, and a Caveman would be weeping aloud, convulsing on the ground in pure ecstasy. Not. Even. Kidding.
Two things that might deter you from trying out this awesome dessert: 1) Not having Tapioca starch in your possession. My answer: Stop being a pansy and go out and buy some Bob’s Red Mill Tapioca Starch now! It gives baked goods the springyness it needs, like gluten in regular bread. I could eat this chocolate cake all day, erryday. Seriously, stop fooling around and start making legit Paleo baked goods! You’ll thank me later. And 2) You might be intimidated by making the honey meringue (or marshmallow cream). Kitchen utensils like “candy thermometers” listed in the directions make my procrastination automatically kick in, but RESIST THE URGE. The whole process takes less than 5 minutes. Scouts honor.
A huge plus to this recipe is that each element can be made ahead of time. Just heat up the cake bits and chocolate sauce before assembling, and bring the marshmallow topping to room temperature. I know you guys will fall in love with these as much as I did. Now go jump in the kitchen!
Check out Rachel of South Beach Primal on:
Her Website – http://www.southbeachprimal.com
Her Facebook – https://www.facebook.com/SouthBeachPrimal
Her Twitter page – https://twitter.com/SoBeachPrimal
Her Instagram page – http://instagram.com/southbeachprimal
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2- 3/4 cup Grade B maple syrup
- 1/4 cup coconut oil (plus extra for greasing pan)
- 4 pastured eggs
- 1/2 tbsp vanilla extract
- 1/4 cup raw honey
- 2 egg whites from pastured eggs (at room temp)
- 1/2 tsp lemon juice
- 1/4 tsp vanilla extract
- For the cake: Combine all dry ingredients together in a large mixing bowl. Then mix together all the liquid ingredients in a small bowl, and then combine with the dry ingredients. Mix well.
- Grease an 8X8” square baking dish with coconut oil and then pour the batter into the pan. Bake for 25-30 minutes at 350 degrees Fahrenheit until a toothpick comes out clean when inserted in the middle.
- While the cake is baking make the marshmallow topping.
- Place the egg whites, lemon juice, and vanilla extract in a medium mixing bowl.
- Heat the honey in a small saucepan over medium low heat. The bubbling honey should reach 220 degrees Fahrenheit (use a candy thermometer to determine the temperature, or if you don’t have one just wait 1 minute while it’s bubbling).
- At the same time start mixing the egg whites with a hand mixer or stand mixer-I’m not cool enough yet to own a stand mixer but it makes this part much easier I’m sure- and whip the egg whites into stiff peaks.
- SLOWLY add the boiling honey in a light drizzle into the egg whites while still whipping. This cooks the egg whites slowly instead of dumping it in too fast and scrambling them. The whole process should take about 30 seconds. Continue to whip the egg whites until they reach room temperature. The mixture should be glossy and dense.
- Using the same saucepan that had the honey in it, dump the chocolate chips and coconut milk in. Stir the mixture over medium heat continuously for about 5 minutes or until fully melted and silky. Add in the vanilla extract before removing from the heat.
- Assemble the jar cakes: Cut the warm chocolate cake into small squares and layer in mason jars. Drizzle with hot chocolate sauce and top with the marshmallow meringue. If you wanna get fancy use a kitchen torch to kiss the meringue- just don’t burn down your kitchen.
- Serve warm while wearing your favorite PJ’s and sitting by the fire. OR pretend like me that it’s 30 degrees outside and you’re sitting by the fire. Whatev.
- Notes: Marshmallow cream can be stored in the fridge for up to two weeks in an airtight container. If you don’t have mason jars then just assemble the cakes in cute coffee mugs.