The Perfect 1-Bowl Paleo Chocolate Cake

The Perfect 1-Bowl Paleo Chocolate Cake


– I’ve been eating Paleo-ish
for about six years. I love it because it
helps me cut my carbs. And kind of regulate the way that I feel and look in my skinny jeans, but it’s hard sometimes because it means that I usually have to miss out on some of the more decadent, yummy treats, AKA chocolate cake. When I was pregnant, I
used to say that the only thing that I ever, ever,
ever, ever wanted to eat was a chocolate cake
and somehow that craving has stayed with me for life, so I figured today, why
not bring everything that I wanna eat in my entire
life together in one bowl. Today, I’m gonna show you how to make the best Paleo chocolate cake. It’s one bowl, it takes about 15 minutes to whip up and, you guys, I’m
telling you, life changing. Prepare yourself, it’s time
to cook with Bob’s Red Mill. ♪ Ahh, Get up, get away ♪ I am not a trained chef,
but I am a full time foodie. Foodie photographer, to be exact. I’ve created a six figure
career from my kitchen table. Come on into my studio where we’ll cook, not just good food but gorgeous food. I’m Brooke Lark, and this is How to Cook Like a Food Stylist. ♪ Yeah, yeah ♪ Okay, there are a lot of ways
to make Paleo chocolate cake. You use eggs, you use that
chocolate cocoa powder, but today we’re gonna
kind of hack the process, and really make this cake taste like an actual, real life cake
that’s made with flour, because we’re gonna use
Bob’s Red Mill Paleo flour. Now, I love this stuff because it has all of the Paleo stuff that
I really wanna eat. Gluten free flour is nice, but a lot of times it has rice flour and some of those extra flours
that I have typically considered a little bit of a junk flower for my diet and so check this out. Almond flour, arrowroot, coconut flour, tapioca flour, that is it. This can be used one for one in just about every single recipe that you wanna make, but today I’m gonna show you
how to pop this into the cake of your lifetime, the chocolate
cake of your lifetime, the cake you will wanna eat for dinner, and you know what, it’s the cake you can eat for dinner because (clicks tongue) it’s Paleo. Okay, let’s get started. So we’re gonna start with one cup of Bob’s Red Mill Paleo Flour. The texture here is so gorgeous. It’s just so soft, it makes me so happy, and it smells just a little
bit like almond flour, which is awesome because
we’re gonna get that subtle hint of almond
flavor in this recipe. Next up, cocoa powder, baking powder. This is gonna give us some nice
lift and rise in our recipe. A sprinkling of sea salt. Okay, now we’re gonna add
in the wet ingredients. This is what I love about one bowl baking is that with a traditional cake, or cookies, you want a
cream together the sugar, you don’t need to do that here. We are just literally pouring
everything into the bowl. Next up, maple syrup,
apple sauce, and six eggs. Just crack those babies right in there. And vanilla, like so much vanilla. If a recipe calls for
a teaspoon of vanilla, I will absolutely use two tablespoons. You can’t use too much vanilla, and so now we’re gonna mix
this together, it’s super easy. I remember once in
college, a friend came over and brought a cake, and it
was this beautiful cake, and I was like, how did you do that? How did you get it to
release from the pan, and she said well I just
greased it and floured it, and I was like well I’ve done that before and parts of the
cake will still stick. What did you do to really make it work, and I said did you use a lot and she was like no, I don’t think so. So I asked her to show me how she did it, and sure enough she used way more grease and flour than I would’ve ever guessed, creating like a complete
coating on her pan. So we’re going to do that, but we’re gonna do it Paleo style. I’m gonna use some olive oil spray, (spraying) and I really, really wanna coat the pan. If you have any issues with
your cake sticking your pan, it probably is because you are not coating it enough with your oil, and then instead of flour, we can use our Bob’s Red Mill Flour, or a
little bit of cocoa powder, because the cocoa powder
is going to cook brown, and so you’re not gonna get any of that floury look on the outside of your cake. So I’m just gonna go ahead and tap this over the sink so that
my entire pan is coated, then we’re gonna throw
our batter in there. And we are just putting this
in a single nine inch cake pan. It’s a nice thick cake, all of those eggs is gonna make this really dense and super, super moist with all of the coconut oil, and so it’s just a single layer. If you really wanna ratchet it up, you can always double the recipe, and make two layers, but I find that a single slice of this cake as a single layer is just about everything that your little soul could ever hope for. Time to bake. (upbeat music) Okay, while that baby bakes, it is time to make the frosting. Now, paleo frosting can
be a little bit tricky, because a good paleo girl
does not use sugar, right? So we’re actually going the use some paleo chocolate chips
which are pure cocoa. Throw those into a bowl
with some coconut oil, and I’m gonna go ahead and melt this together in the microwave. Whenever you’re chocolate
up in the microwave, thirty second zaps, that’s it. I don’t want you to stick it
in for like a hundred minutes. It gets all clumpy, or that
chocolate will get burned, or super hot, and then it will cool with a little bit of extra like mottling. We don’t want that, so what we’re gonna do is just thirty seconds, stir, thirty seconds, stir,
thirty seconds, stir. And as soon as it’s
smooth, no more zapping. So we’re gonna ahead do that,
and then meet me at the mixer. Okay, chocolate’s smooth, we’re gonna pour that into a stand mixer. You can also use a hand mixer, but this is gonna require a
nice hefty bit of whipping, so it’s really nice to
have something automated. And then I am going to
take the coconut cream, which is that really thick beautiful part from coconut milk, and
add that to my mixer, and then baby it is time to whip, and whip, and whip until
this gets light and fluffy. And it’s a little bit of a waiting game, and what I find is that
a nice little whip, and then stick it in the fridge or the freezer for maybe 10 or 15 minutes, and then another whip, sometimes
really helps it just like, (clicks tongue) seal the deal and make a
gorgeous smooth billowy frosting. Okay, cake out of the oven. I’ve let it cool until
it’s like completely cool. I usually speed this process up by throwing it into the freezer. You don’t have to do that, but if you’re a little bit impatient like I am, that’s a perfectly good solution. I’m gonna run a knife around the edge, and then we’re actually
gonna turn this right out, not onto a cooling rack, but because I’ve actually just let it cool in the pan, but directly onto our cake platter, and this is going to be
part of our decoration where we are gonna put together this absolutely gorgeous chocolate cake, surprisingly simple but oh you guys, (lips smacking) the pictures are gonna be gorgeous. (pan banging) (upbeat music) Alright, frosting is finished. The last thing that we need to prep are all of our garnishes. You know that my favorite
part is the food s part, so of course we’re gonna
take a quick seconds to make all of our food styling
prep stuff ready to rock. So, I have a room temperature, dark chocolate bar, and I’m just gonna use a vegetable peeler to make some really beautiful curly Q’s here, and this actually works the best when your chocolate is relatively soft. You want it almost melting I your hands, and you’re just gonna rub
right along the edge there, and make yourself some curly Q’s. And I have found that the faster I go, the better I make curly Q’s. It’s a little bit of a mess, but it’s worth it you guys, it is worth it. For this cake, what I want to do is top it with our little
chocolate curly cues, on top of the frosting,
(plate clinking) and then I have some really
coarsely shredded sea salt, and then I’m also gonna play around today with styling with some
little chamomile flowers. Now these are typically
available at some grocery stores. They usually carry them
in the florist department. I love them because they’re
edible, they’re cute and tiny, and I don’t know if our
shot is gonna include them because they are a little
bit casual and playful, so interested to kinda play with the kind of warm depth of the chocolate, and see if we can make it work. But flowers on top of cake
you guys, it’s a natural. It’s a natural, so we’re
gonna try it and see. Alright, so cake is
cooling, it’s about time to rock this show and it’s
about time to start styling. (upbeat music) Alright, are we ready?
(squeaks with glee) Chocolate cake, chocolate– Okay, first thing I notice
is this cake is so soft. I would say moist, but I know some of you don’t like that word. Okay, and then this frosting is so gooey, and it’s like ganache. Oh, it’s like a chocolate
pillow in your mouth. Are you kidding me right now? Okay (laughing) The chocolate shavings, when they go into your face, get a little soft, and then the gooeyness
of that ganache frosting, and then the soft texture
of the chocolate cake, and the salt on top, are you kidding me? Okay, the salt on top, it’s about to, you know basically rule your
life, and your world forever. You will want to marry salt. Whether you are a paleo cave human, or just eating gluten free, or you just wanna eat the best one bowl chocolate cake that you have ever made without sugar, (clicks tongue) you
guys, this recipe is it. You can’t make it without
this amazing paleo flour, so head your nearest grocery
store and pick some up. You’re gonna want this
in the pantry anyway, because why use flour when you can use Bob’s Red Mill Paleo Four? That’s it for this time, stay tuned because I have so many recipes coming up. Will you guys hit the subscribe button? We have so much fun here,
plus we make pretty food. So, hit that subscribe button, stay tuned. I’m not just gonna show you how to cook. I’m gonna show you how
to cook beautifully, and then food style because you know what, I’m a food stylist and you can be too. Happy cooking, and happy chocolate cake. (upbeat music) Apple sauce
(horse neighing) (laughing) Okay, lets try that again. (laughing)
– [Producer] Apple sauce. – You’re gonna need some apple sauce. (laughing) (dinging) (laughing) – [Producer] It’s like watching Matilda. (laughing) – Okay