Instructions
1. Preheat oven to 350 F. Line a 10x by 10x pan with parchment paper.
2. In a large bowl, sift the flour, cocoa, sugar, baking powder, baking soda, espresso powder, and salt. Whisk together.
3. In a separate bowl, mix almond milk, apple cider vinegar, melted coconut oil, apple sauce and vanilla extract.
4. Pour wet ingredients into dry ingredients and stir with a rubber spatula until blended. Then add 1 cup of chopped dark chocolate. Pour the batter into the parchment lined pan. Set aside and in a small bowl add the chocolate chips. Melt the chocolate in a bain-marie or in the microwave for 30 seconds, then stir. Reheat in the microwave at 20-second intervals, stirring well each time, until melted, then add 1 tablespoon of coconut oil.
5. Fill the melted chocolate around the surface of the cake batter. Swirl the chocolate around the cake mix with a stick.
6. Bake in the preheated oven for 28 minutes. Let sit for 30 minutes before cutting!
7. After the cake comes out of the oven, I love to melt some extra chocolate and drizzle it over it! Then top it off with flaky sea salt.
