Peanut Butter Chocolate Fudge Cake

Chocolate Frosting Ingredients:
2 cups Thai Young coconut meat
¼ tsp. Himalayan sea salt
½ cup melted coconut oil
1 tsp. apple cider vinegar
½ cup organic agave
¼ tsp. vanilla extract
2 tbsp. lecithin (grind to powder in coffee grinder)
½ cup cacao powder

Directions:
Place coconut meat, salt, apple cider vinegar, agave, vanilla, and cacao powder into a high speed blender and blend until creamy smooth. Turn the blender on low speed and slowly pour in the coconut oil. Use the tamper to make sure the oil is blended in evenly. Add the lecithin to the blender and make sure it is evenly distributed without over blending. Place into an air tight container in the refrigerator for 4 hours.

Note: The frosting needs to be prepared ahead of time due to the fact that it has to set up in the refrigerator for at least 4 hours ahead of time. It can also be prepared the day before and allowed to set up overnight.

Cake Directions:
Preheat the oven to 350 degrees. Place the avocado, coconut flour, salt, 1 cup of peanut butter, agave, and cacao powder into a high speed blender. Mix on low to medium until evenly blended. Remove the mix from the blender and place into a large mixing bowl. Take the remaining peanut butter and chia powder, add them to the bowl and mix by hand until evenly distributed. Take a 7” x 7” x 3” pan with a removable bottom and lightly coat the inside of the pan with coconut oil. Place the batter into the pan and press down with a presser until even. Make sure there are no air holes. Place on the center rack of the oven and bake for 40 minutes. Test with a toothpick and make sure it comes out cleanly when done. Remove the cake from the oven and set on a chopping block and let it cool for 1 hour before removing it from the pan. After 1 hour, gently loosen the lock on the pan halfway and take a knife and go around the edges of the cake to loosen it from the pan sides. Remove the side of the pan from the cake. Use a cake spatula and separate the cake from the pan bottom and place the cake on a rotating cake decorating unit.

Materials needed for decorating the cake:
1 cake icing spatula
Decorating couplers to interchange small pastry bag tips
224 and 27 Wilton tips
1M tip
Pastry bags

Directions:
Remove the frosting from the refrigerator and let sit on the counter for ½ hour. Place a big scoop of icing on the top of the cake and even it out smoothly with the icing spatula. Take some icing and place it on each of the sides. Keeping the icing spatula in one place, rotate the cake tray in order to evenly spread the icing out smoothly on all 4 sides. Refer to You Tube if needed in order to learn how to frost a cake. Take the cake from the rotating cake tray with a cake spatula and place onto a decorative plate. Place the decorative plate with the cake on it back onto the rotating cake tray.

Note: If the frosting begins to melt during any of this process, return it to the refrigerator for 1 hour to reset the hardness.
Take 2 pastry bags and fill them halfway with frosting. 1 of the bags should have the 1M tip and the other bag should be fitted with a coupler so that the 2 Wilton tips can be interchanged. Place the 224 tip onto the coupler and decorate the outer top edge of the cake with little flowers all the way around. Change the tip to the 27 tip and add a center to each flower in the row that was just completed. Go all the way around. Now take the 1M tip and make big flowers all the way around the base of the cake. Refer to the picture for decoration if needed.

The flower in the center of the cake is entirely your choice. Just pick one that is available to you at the moment or use your imagination.

Will last 3 to 4 days in the refrigerator. Will last 1 month in the freezer.