I apologize for the errors i made in typing this recipe out the first time, but I have corrected those now.
Enjoy!
Chocolate Cake
Ingredients:
1 1/2 cups flour
1 1/2 cups coconut sugar
1 tsp baking soda
1/4 tsp baking powder
1/3 cup unsweetened cocoa powder
1 tsp vanilla bean paste
1/2 cup hot water
1/2 cup light buttermilk
1/2 cup chopped dark chocolate (72%), melted
2 eggs
1/2 cup fat free Greek yogurt
Preparation:
Preheat the oven to 350 degrees F.
Combine flour, coconut sugar, baking soda, baking powder, cocoa powder, Greek yogurt, and vanilla in the bowl of a stand mixer with a paddle attachment. Mix on slow just until the ingredients are blended together, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.
With the motor running, add 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the mixer from time to time to scrape the bowl with a rubber spatula to integrate ingredients, and return the mixer to low-medium speed. After all the eggs are added, continue to mix for approximately a minute to ensure the eggs are thoroughly mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in.
With the mixer running, add the buttermilk, water, and melted chocolate, stopping the motor to scrape the sides and bottom from time to time. Continue to mix for another minute or until the mixture appears smooth.
Grease two 9-inch cake pans, or 1 9x13 depending on how you plan to use the cake. Bake for 25-30 minutes, if using a single 9x13 pan, add another 5-8 minutes to the baking time (35-38 minutes total). If baking cupcakes, bake for 22-23 minutes.
Remove the cakes from the oven and let cool until they are room temperature before you remove them from the pan. Refrigerate or freeze until ready to decorate.
I used a single spring-form pan and baked the cake for 40 minutes.
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