Diabetic-Friendly Chocolate cake

1 cup strong black coffee ½ Cup butter, softened ½ Cup coconut oil or canola oil (i used coconut oil) ½ Cup agave syrup or nectar 2/3 Cup stevia in the raw 3 very ripe bananas 1 cup light sour cream 3 large eggs 2 tsp vanilla extract 2 Cups flour 2/3 Cups white whole wheat flour ¾ cups cocoa, unsweetened 1 ½ tsp bicarbonate of soda 1 tsp baking powder ½ tsp salt

Chocolate ganache icing: 250ml cream 250g dark chocolate, chopped

Decoration: Extra whipped cream for the centre Strawberries and toasted pecan nuts for garnish

Preheat oven to 350 degrees. Make coffee and let cool a bit while making batter. Cream Butter, oil, Agave, Stevia, and bananas. Beat in eggs one at a time…add vanilla. Sift dry ingredients, Add to creamed mixture alternately with the hot coffee. Beat just until mixture comes together. Pour into 24 cupcake liners or 2 greased and floured 8″ round pans. Bake 15-17 minutes for cupcakes and 30-40 minutes or until done, for cake layers. Bring the cream to the boil in a saucepan and take off the heat. Stir in the chopped chocolate

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