Chocolate Ganache Cake (Paleo and Gluten Free)




Paleo and Gluten free chocolate cake! This cake tastes so amazing and was so very simple to make. One of the main ingredients I used was Ghee! What I love about Ghee is you can have it on you pantry for a very long time without it going bad. Ghee is an ingredients I used to make the ganache and chocolate cake. I thought it was pretty amazing that I didn't even need heavy cream to make ganache, and honestly I felt like its easier to make ganache with ghee. Thanks to Gather Superfoods for sponsoring me and providing me with this Ghee to make this awesome cake! Uses this 25% off promocode to get some Ghee!: MOO25

My thoughts on the taste of the cake: I'm currently eating this cake right now. It's really good and probably better than most traditional chocolate cake recipes since it uses ingredients such as almond flour and coconut flour. Coconut flour only made the batter smell more yummy and I can taste the hint of almond in each bite. So yes, this cake is delicious, you should definitely try it out yourself even if you're not on a paleo diet, or have a gluten intolerance.

I felt like this recipe was no-nonsense and was really straightforward. You don’t require any special tools, if you can consider bread knives and an offset spatula a special tool, thats a different story then. But in my recipes/video I didn’t go with piping bags, store bought cake boards (I grabbed a random cardboard box and cut a circle out of it), crumb coating etc. If you’d like to go that extra 20 miles, go for it, this cake served its purpose for me, to fill my tummeh with yummehz. If making the filling is too much work, you could actually just make only the ganache icing and add a thin layer to the center of the cake and the rest all around the cake like other recipes have done, but I felt like the icing in the center needed more thickness, and the sides needed some kind of frosting for a more cleaner look. It's not the most anatomically correct cake in the world either, but that problem is easily solved when you eat it.

Chocolate Ganache Cake (Paleo and Gluten Free) Recipe

Cooking Temperature and Time: 350°F for 35-34 minutes
Cake Pan: Springform Cake Pans (2) 6- inch or (1) 6-inch and 4 inch tall

Chocolate Cake
  • 1 Cup Almond Flour
  • 1/2 Cup Raw Cacao Powder
  • 1/4 Coconut Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Ghee (Original Gather Superfoods)
  • 4 Eggs
  • 1/2 cup Dairy-Free Chocolate Chunks
Chocolate Ganache Filling and Frosting
Chocolate Ganache Icing
Etc: Oil for spraying onto pans
Raspberries for decoration

Directions 
  1. To make the Chocolate Cake, in a bowl whisk together the, 1 cup almond flour, 1/2 cup raw cacao powder, 1/4 coconut flour, 1 teaspoon baking soda, 1/2 teaspoon salt
  2. Add in 1/2 cup maple syrup, 1/2 cup Ghee (Original Gather Superfoods) and stir well. Add in the eggs, stir well. Stir in the 1/2 cup Dairy-Free Chocolate Chunks. 
  3. Pour batter into a 6-inch pan (or 2- 6 inch if they're not the tall 4-inch ones) well greased with oil. Smooth the tops out evenly with a spatula, clean the sides of the pan.
  4. Bake at 350°F for 35-34 minutes, or until it passes the toothpick test. Cool cake on a wire rack, cake should easily come off when cake rings and bottoms are removed. Wrap in saran wrap, and leave in the fridge.
  5. To make the Chocolate Ganache Filling and Frosting, melt the 7 oz Dairy-Free Chocolate Chunks in a double boiler. Once completely melted, add in the 2 1/2 tablespoons Ghee (Original Gather Superfoods), and 1 1/2 tablespoons maple syrup, stir until smooth. Remove from heat and place in a small bowl to completely cool until thick, or refrigerate until thick (if it thickens too hard in the fridge leave it out in room temperature to soften)
  6. To trim and frost the cake: Take the cake out of the fridge, trim the tops and sides if needed with a bread knife. Using a cake leveler cut the cake in half (If it's a 4 inch tall cake pan). Fill the cake with a layer of ganache filling, and another layer, frost the top of the cake and the sides evenly. Place in refrigerator
  7. To make the Chocolate Ganache Icing: Melt the 9 oz Dairy-Free Chocolate Chunks in a double boiler. Once completely melted, add in the 4 1/2 tablespoons Ghee (Original Gather Superfoods), and 1 tablespoons maple syrup, stir until smooth. (If the icing isn't thinned out enough, add more ghee) 
  8. To ice the cake with Chocolate Ganache Icing: Remove the cake from the fridge. Have a half sheet pan with a large ramekin place upside down in the center, place the cake on top of the ramekin (cardboard circle should be underneath the cake). Immediately pour chocolate ganache onto the cake, very quickly using a spatula spread the top of the cake so the ganache falls onto the sides, be sure to get all the sides. Let it set 1-3 hours. Add raspberries for decoration.
Step By Step Video Tutorial 




Step By Step Photo Tutorial 
  1. To make the Chocolate Cake, in a bowl whisk together the, 1 cup almond flour, 1/2 cup raw cacao powder, 1/4 coconut flour, 1 teaspoon baking soda, 1/2 teaspoon salt
  2. Add in 1/2 cup maple syrup, 1/2 cup Ghee (Original Gather Superfoods) and stir well. Add in the eggs, stir well. Stir in the 1/2 cup Dairy-Free Chocolate Chunks. 
  3. Pour batter into a 6-inch pan (or 2- 6 inch if they're not the tall 4-inch ones) well greased with oil. Smooth the tops out evenly with a spatula, clean the sides of the pan.
  4. Bake at 350°F for 35-34 minutes, or until it passes the toothpick test. Cool cake on a wire rack, cake should easily come off when cake rings and bottoms are removed. Wrap in saran wrap, and leave in the fridge.


5. To make the Chocolate Ganache Filling and Frosting, melt the 7 oz Dairy-Free Chocolate Chunks in a double boiler. Once completely melted, add in the 2 1/2 tablespoons Ghee (Original Gather Superfoods), and 1 1/2 tablespoons maple syrup, stir until smooth. Remove from heat and place in a small bowl to completely cool until thick, or refrigerate until thick (if it thickens too hard in the fridge leave it out in room temperature to soften)


6. To trim and frost the cake: Take the cake out of the fridge, trim the tops and sides if needed with a bread knife. Using a cake leveler cut the cake in half (If it's a 4 inch tall cake pan). Fill the cake with a layer of ganache filling, and another layer, frost the top of the cake and the sides evenly. Place in refrigerator
7. To make the Chocolate Ganache Icing: Melt the 9 oz Dairy-Free Chocolate Chunks in a double boiler. Once completely melted, add in the 4 1/2 tablespoons Ghee (Original Gather Superfoods), and 1 tablespoons maple syrup, stir until smooth. (If the icing isn't thinned out enough, add more ghee)
8. To ice the cake with Chocolate Ganache Icing: Remove the cake from the fridge. Have a half sheet pan with a large ramekin place upside down in the center, place the cake on top of the ramekin (cardboard circle should be underneath the cake). Immediately pour chocolate ganache onto the cake, very quickly using a spatula spread the top of the cake so the ganache falls onto the sides, be sure to get all the sides. Let it set 1-3 hours. Add raspberries for decoration.

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