dark chocolate strawberry cake

DIFFICULTY: MEDIUM
TOTAL TIME: 40 MINUTES
SERVES: 12 SLICES
MACROS PER SLICE:

INGREDIENTS: 

• 2 CUPS WHOLE WHEAT FLOUR (SIFTED)
• 2 CUPS STEVIA BAKING BLEND
• 1 1/2 SCOOPS BEAM WHEY CHOCOLATE FUDGE PROTEIN POWDER
• 1/2 CUP DUTCHED DARK COCOA POWDER (SIFTED)
• 2 TEASPOONS BAKING POWDER
• 1 TEASPOON BAKING SODA
• 1/8 TEASPOON SALT
• 1 CUP UNSWEETENED ALMOND MILK
• 1/3 CUP EXTRA VIRGIN OLIVE OIL
• 2 LARGE EGGS 
• 1 TEASPOON VANILLA EXTRACT 
• 1 CUP HOT BREWED COFFEE
• 2 PINTS FRESH STRAWBERRIES (DIVIDED)
• 1 TABLESPOON HONEY 
• JUICE OF HALF LEMON 
• 2 TEASPOON CORNSTARCH MIXED WITH 2 TEASPOON WATER 
• 4 OZ DARK CHOCOLATE CHUNKS 
• 1/3 CUP COCONUT CREAM

DIRECTIONS: 

1. PREHEAT OVEN TO 350 DEGREES FAHRENHEIT AND SPRAY TWO 8-9 INCH CAKE PANS WITH BAKING SPRAY (SET ASIDE) 
2. IN A LARGE BOWL, WHISK TOGETHER FLOUR, PROTEIN POWDER, STEVIA, COCOA POWDER, BAKING POWDER, BAKING SODA, AND SALT UNTIL COMBINED. 
3. IN ANOTHER BOWL, BEAT TOGETHER ALMOND MILK, OIL, EGGS, AND VANILLA EXTRACT UNTIL COMBINED. THEN POUR WET INGREDIENTS INTO BOWL WITH DRY INGREDIENTS AND MIX WITH A RUBBER SPATULA UNTIL FULLY COMBINED. 
4. MIX IN HOT COFFEE UNTIL BATTER IS THIN. 
5. POUR BATTER INTO PREPARED PANS AND BAKE FOR 20-25 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN. ONCE DONE, COOL CAKES COMPLETELY.
6. RINSE AND THINLY SLICE ONE PINT OF STRAWBERRIES
7. HEAT A SMALL SAUCEPAN OVER MEDIUM-HIGH HEAT AND ADD STRAWBERRIES, HONEY, AND LEMON JUICE, THEN STIR. 
8. REDUCE HEAT TO MEDIUM AND SIMMER FOR 3-5 MINUTES UNTIL STRAWBERRIES BEGIN TO BREAK DOWN.
9. ADD CORNSTARCH AND WATER MIXTURE AND STIR UNTIL STRAWBERRY FILLING THICKENS (ABOUT 1 MINUTE)
10. REMOVE FILLING FROM HEAT AND SET ASIDE TO COOL.
11. PLACE ONE CAKE LAYER ONTO A CAKE PLATE AND TRIM THE TOP WITH A SERRATED KNIFE IF NEEDED TO GET FLAT. 
12. POUR STRAWBERRY FILLING OVER THE TOP AND SMOOTH OUT WITH OFFSET SPATULA. 
13. PLACE SECOND CAKE LAYER ON TOP (TRIM TOP IF NEEDED) 
14. RINSE AND CUT THE TOPS OFF THE REMAINDER OF STRAWBERRIES AND SET ASIDE 
15. FOR THE GANACHE, PLACE CHOCOLATE CHUNKS IN A SMALL MICROWAVE-SAFE BOWL AND HEAT FOR ABOUT ONE MINUTE TO SOFTEN THEN SET ASIDE 
16. PLACE COCONUT CREAM IN ANOTHER MICROWAVE-SAFE BOWL AND HEAT UNTIL ALMOST BOILING (60-75 SECONDS)
17. POUR COCONUT CREAM OVER THE CHOCOLATE AND WHISK VIGOROUSLY UNTIL MELTED AND SMOOTH - THEN ALLOW TO COOL FOR ABOUT 10 MINUTES 
18. POUR GANACHE OVER TOP OF CAKE ADN SPREAD OUT WITH A SPATULA
19. ARRANGE STRAWBERRIES IN AN UPSIDE DOWN STANDING POSITION ON TOP OF CAKE 
20. SLICE CAKE AND ENJOY!