Dark Chocolate Cake with Chocolate Sauce

Ingredients

½ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup gluten free flour (I used ½ gf and ½ buckwheat)
¼ teaspoon salt
¼ teaspoon baking soda
3 large eggs, at room temperature
1 egg yolk, at room temperature (I used 3½ egg substitute)
2/3 cup vegetable oil – (use ½ cup if using the honey variation)
1-1/3 cups sugar or 1 cup of Honey to avoid sugar cane


Chocolate Sauce

1/2 cup of cocoa powder
1 cup of coconut milk (any milk should be ok)
Honey or sugar to taste


Directions

Preheat oven to 325 degrees. Grease and flour an 8" round cake pan or a springform pan. In a small saucepan, boil 1/2 cup of water. Stir 8 Tablespoons of the boiling water into the cocoa until it's smooth and glossy. Stir in vanilla and almond extracts. Set aside. In another bowl, mix flour, salt and baking soda together, set aside. In a bowl, combine eggs, yolk, oil and sugar and beat with electric mixer on medium setting until thick and creamy, 2-3 minutes. Reduce the speed to low and gradually add the warm cocoa mixture. Mix until well combined. Gradually add dry ingredients, until combined. Pour batter into the prepared pan and bake in center of the oven for 40-55 minutes, or until an inserted toothpick comes out clean. Place the pan on a rack and run a knife aroung the edge. Let cool for 10 minutes. Place a second rack on top of the cake and flip upside down. Carefully lift the pan from the cake and peel off the parchement paper. Let the cake cool completely. Heat the chocolate sauce ingredients in a small sauce pan until blended and hot, serve over the cake while the sauce is warm.