Hot Cocoa Cake Parfait (Paleo)

"adapted from Paleomg.com."
 
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Ready In:
1hr 5mins
Ingredients:
18
Yields:
4-8 jars or mugs
Serves:
4-8
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ingredients

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directions

  • FOR THE CAKE:

  • Preheat oven to 350.
  • Combine all dry ingredients together in a large mixing bowl.
  • Mix together all the liquid ingredients in a small bowl, then combine with the dry ingredients. Combine well.
  • Grease an 8X8” square baking dish with coconut oil and then pour the batter into the pan. Bake for 25-30 minutes until a toothpick comes out clean when inserted in the middle.
  • FOR THE MARSHMALLOW CREAM:

  • 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 honey should reach 220 degrees Fahrenheit -- use a candy thermometer to determine the temperature, or if you don’t have one, just let it bubble for about 1 minute.
  • Mix the egg whites with a hand mixer or stand mixer into stiff peaks.
  • SlOWLY add the boiling honey in a light drizzle into the egg whites while still whipping. 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.
  • FOR THE CHOCOLATE SAUCE:

  • Using the same saucepan that had the honey in it, add the chocolate chips and coconut milk inches
  • 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.
  • TO PUT TOGETHER THE CAKES:

  • Cut the warm chocolate cake into small squares and layer in mason jars or mugs.
  • Drizzle cake squares with hot chocolate sauce and top with the marshmallow cream. Continue with a second layer in each jar/mug.

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