If there is one thing someone could say about all seven people in my home…it is that we are all avid readers. And book addicts.
Maybe that is two things, but they all stem from one source.
While my husband and I typically enjoy very different genres, our children always seem to take hold of what we are interested in and run with them.
Unfortunately, I don’t always have a lot of time for leisurely reading.
While I am constantly studying, constantly researching everything from diet and wellness to essential oils and aromatherapy practices to school-related or business and entrepreneurial topics; it is rare for me to pick up a book just for fun.
This is why it sometimes takes me a little while to jump on board when a new series seems to be on the tip of everyone’s tongue.
The Divergent Series was one of them.
I had heard plenty of this series and finally decided to pick up a copy of Divergent just about the same time the movie was announced…only, we don’t have cable (gasp) and I had no clue there was a movie coming out. So when I finally went looking, it seemed everyone was sold out. That is, unless you wanted to purchase the entire series. And while I love to read, I don’t purchase entire series until I have truly become hooked on the first or second book.
Once I did find a copy though, it did not take long for me to get sucked in.
A dear friend sent me Insurgent and Allegiant for my birthday and it was on…I was hooked!
So of course, my three oldest start plotting how they are going to get these books from me, laying out time frames and what order each of them would be allowed to read them in.
My oldest snagged Divergent first and decided he didn’t want to wait on me and my limited spare time to finish the series before he could get his grubby hands on them…so like a true reader, he borrowed a copy from his friend.
😉 I love that boy.
Anyhow…for those of you who do not know the series, I won’t go into too much detail. Just that there are these different factions and each holds a different responsibility (sorta kinda like The Hunger Games, but not really). The main character comes from this faction that is all about serving others, and plenty of self-denial. Everything in her original faction is bland, grey and boring. From the food to the clothes.
So when she gets the chance, she leaves…and the faction she ends up choosing, called Dauntless, has lots of exciting and different things about it, some good, many bad.
Unlike the Hunger Games, there isn’t much talk about food in the Divergent Series.
That is, except for the cake.
Now, we never know what kind of cake this is, and undoubtedly many people have many different ideas what a Dauntless Cake looks like…but when my oldest was asked last month what kind of cake he wanted for his birthday, I wasn’t surprised to hear him say “Divergent.”
Smiling, I asked him, “what do YOU think the Divergent Cake is like?”
After a bit of discussion, the only thing we agreed 100% on was that it was chocolate and probably had nuts. So I described what I thought the Dauntless Cake would be like…
In the book, whenever the cake is mentioned, it is said to have just been made…so in my mind, the Dauntless cake is warm.
And yes, to be the most amazing cake ever, in my mind it has to be chocolate. Rich, decadent, chocolate.
And for a warm cake, the frosting needs to be more of a glaze…somewhere between a glaze and hot fudge.
And given that we’re from the south, if you’re going to have nuts, nothing does the trick as well as pecans do the trick. While these pecans are optional, if you can…they really are a nice touch.
So today, I am pleased to present this warm, rich, decadent chocolate cake with a pecan-incorporated hot fudge glaze. AKA: Dauntless Cake
- 1 1/3 c coconut flour
- 1 c cacao powder
- 1 tsp baking soda
- 1 tsp salt
- 12 eggs
- 1 c coconut oil, melted
- 1 ½ c honey
- 1 c water
- 3 TBS vanilla extract
- 1 can whole-fat coconut milk
- 1 10-12oz bag dairy-free chocolate chips
- 1c grain-free powdered sugar (Wholesome sweeteners organic powdered sugar is made with tapioca starch, not cornstarch)
- 1 c raw pecans (optional)
- Preheat oven to 350f. Line a 9x13 sheet pan with parchment paper, set aside. Using large stand mixer, combine coconut flour, cacao, baking soda and salt together. Whisk in eggs, coconut oil, honey, water and vanilla until completely incorporated, about 30 seconds or so, until batter is fluffy. Pour batter over parchment paper. Bake for 30-45 minutes or until a toothpick inserted in the center comes out clean.
- Make glaze in a medium sized double boiler, melting together the chocolate chips and whole fat coconut milk until smooth. Remove from heat and add in powdered sugar and raw pecans (if using). Pour glaze over warm cake immediately before serving.
- Be certain to have some ice cold coconut or almond milk handy…this baby is rich!
- Makes 16-24 servings.