The Englishman and I have a tradition where we make a cake for the other person on their birthday. If you recall, I made him a chocolate coffee cake, and last year he made me a delicious pumpkin spice cake. This year I wanted something a little different, so he made a Flourless Chocolate Birthday Cake.
Since I’m now officially in my last year of my twenties (how on earth did that happen?), I wanted a cake that was fun and simple, which reflects how I want to live my 29th year. I have lots of exciting things coming up this year and I want my last year in my twenties to be about living in the moment and having fun and spending time with those I love.
So here’s to a year that’s about celebrating the simple things in life, and eating lots of flourless chocolate birthday cake.
Flourless Chocolate Birthday Cake (adapted from this recipe)
8 ounces semisweet chocolate or chocolate chips
1 cup coconut oil
1 cup cocoa powder
1 tsp salt
1/4 tsp vanilla
Preheat your oven to 375F. Grease a 9-inch cake pan or springform pan and line the bottom with parchment paper.
Place your chocolate and coconut oil in a saucepan and melt over low heat (this can also be done in the microwave). Once your chocolate and coconut oil has melted, remove from heat and transfer to a large mixing bowl.
Add your eggs one at a time and whisk well. Gently pour your cocoa powder into the bowl and continue to stir until well blended.
Pour your batter into the pan and bake for 35-40 minutes. The cake will have a thin crust on the top and be firm in the center.
This cake is very decadent and rich on its own, but if you want to add a little something extra, I recommend serving it with ice cream, whipped cream, or even some fresh berries on top. Or just top with a lot of birthday candles.