- Cake: 4 eggs
- 1 1/2 cups date paste*
- 1 cup unsweetened cocoa powder (I used Dutch processed, whatever that means)
- 1/2 cup coconut oil, melted (butter would be divine as well)
- 1 teaspoon salt
- Chocolate Mousse Icing 2 cans full-fat coconut milk, chilled in fridge for at least 6 hours (Thai Kitchen the only brand I've found that works)
- 6 ounces dark chocolate, chopped
- 2 teaspoons honey
- FOR CAKE: Preheat oven to 350 degrees. In a medium bowl, whisk all ingredients an pour into a greased 8 x 8 square cake pan. Bake for about an hour, or until toothpick comes out clean in the middle and center springs back to the touch.*To make the date paste, cover 2 cups pitted Medjool or Delegate dates with enough boiling water to cover. Allow to soak at least 30 minutes, or until really soft. Strain water and blend dates in a food processor or Vitamix, adding reserved liquid slowly until its the consistency of yogurt. Keeps in fridge for a couple months.
- FOR ICING: Melt chocolate in a microwave-safe bowl, stirring every 20-30 seconds until just melted. Open cans of coconut milk and separate the hard cream from the top into a bowl. Measure 1 1/2-2 cups into the bowl of standing mixer or large mixing bowl and beat on medium-high for about 2 minutes, or until the lumps have been removed and its light and fluffy. Add melted chocolate and honey and mix well. Allow to chill in fridge until firm enough to spread over your cake (the time and thickness will depend largely on the consistency of the coconut fat you start with. If its very thick and cold, refrigeration may not be necessary).