3 Mocha Chip Perfect Bars
6 tbsp hot liquid espresso or strong black coffee
1 tsp Dutch-processed cocoa powder
6 large eggs
1 cup organic granulated cane sugar
1 tsp salt
1/4 cup milk, of your choice
1/2 tsp vanilla extract
6 tbsp water
4 1/2 tsp coconut flour
3/4 cup coconut oil softened at room temperature
3 tbsp olive oil
4 1/2 cups almond flour
6 tbsp brown rice flour
1 1/2 tsp baking powder
1 tsp almond extract
8 cardamom pods, pounded out in a mortar and pestle (or 3/4 tsp ground cardamom)
1/2 tsp cinnamon
1/4 cup mini chocolate chips
2 tbsp liquid espresso or strong black coffee
1 1/2 cups confectioner’s sugar
1 tbsp coconut oil
Pinch of salt
Preheat the oven to 350F and lightly grease the bottom and sides of a 9-inch bundt pan.
Add the perfect bars to a small bowl and pour over the hot espresso or coffee. Using a wooden spoon, fork, or pastry blender, mash the bars with the liquid into a paste. The mixture will resemble the consistency of almond butter. Stir in the cocoa powder and set aside.
Combine the eggs, sugar, and half the salt in a large bowl. Using an electric hand mixer, beat on high speed for 2 to 3 minutes until the mixture is light in color, double in volume, and forms satiny ribbons when spooned.
In a medium bowl, whisk together the milk, vanilla, water, and coconut flour until the coconut flour dissolves. Add in the coconut oil and olive oil and whisk thoroughly until combined.
Sift together the almond flour, rice flour, baking powder, and remaining salt in another medium bowl. Gently fold the dry ingredients into the beaten egg mixture, followed by the coconut oil mixture. Scrape down the sides of the bowl and divide the mixture among two bowls.
Add the almond extract, ground cardamom, and cinnamon to one of the bowls and fold in the mashed perfect bar coffee mixture and mini chocolate chips to the other bowl. The Mocha Chip batter should be incorporated very well until even in color. Spoon the two batters into the prepared bundt pan in four alternate blocks, two of each color. Then, use a skewer or a small knife to make a zigzag-shaped swirl once or twice through the batters to create a marble effect. Try to not overdo the swirling, as you will lose the effect of the marbling.
Smooth the top with a spatula and bake for 40 to 45 minutes until the edges are golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan for at least 30 minutes before slicing.
Combine the espresso or coffee in a small mixing bowl. Add the confectioner’s sugar, oil, and salt and whisk until smooth and thick. Spoon the icing over the cooled cake, so that it drips evenly down the sides. *Allow the icing to set slightly before serving.