Dark Chocolate Cake
Birthdays come just once a year (for better or worse). This grain-free cake is a decadent way to celebrate growing a year older without fully going off the wagon. The chocolate ganache, which is kind of like a hard chocolate shell around the cake, brings an interesting texture to the cake.
15 minutes
35 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 301 |
| Fat: | 23 g |
| Carbohydrates: | 21 g |
| Protein: | 5 g |
| Calculated per serving. | |
Serves: 12
Serves: 12
Ingredients
- 1 cup 1 cup 1 cup Coconut Oil, Organic, melted
- 1 cup 1 cup 1 cup Maple Syrup, Pure
- 1 Tbsp 1 Tbsp 1 Tbsp Pure Vanilla Extract
- 1 tsp 1 tsp 1 tsp Baking Soda
- 1 tsp 1 tsp 1 tsp Sea Salt
- 1/4 cup 1/4 cup 1/4 cup Cocoa Powder, Organic, unsweetened
- 10 whole 10 whole 10 whole Eggs, Pastured
- 3/4 cup 3/4 cup 3/4 cup Coconut Flour, sifted
- 1/2 cup 1/2 cup 1/2 cup Hazelnut Frosting (click for recipe)
- 1 cup 1 cup 1 cup Chocolate Ganache (click for recipe)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 325°F.
- In a small bowl, combine sifted coconut flour, cocoa powder, salt, and baking soda.
- In a large bowl, or Kitchen Aid mixer, blend eggs, vanilla, maple syrup, and melted coconut oil.
- Add dry ingredients to wet and blend.
- Grease two 9-inch cake pans with coconut oil.
- Pour batter into pans.
- Bake for 35 minutes.
- Test center with a tooth pick—if the tooth pick comes out clean, then the cakes are done.
- Remove cakes from oven and cool.
- Frost the middle layer of the cake with hazelnut frosting.
- Frost the outside of the cake with chocolate ganache or chocolate frosting.
Notes
Our version of ganache tends to dry very fast. We recommend working with this quickly so that you have even coverage over the entire cake. Reheating the ganache during use is expected, and perfectly fine.
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I made this for my birthday and it was a great hit with my family.
This cake is so moist and delicious… I think I like it better than non-paleo cakes! The whole family enjoyed it… I may try something other than coconut oil as my daughter has a slight aversion to the coconut taste… LOL
I think my cocoa gave this a bit of soy-sauce flavour, but no one else seemed to notice. I used these cakes and put a sugar free cherry jam in the middle and made a cherry sauce for the top. I frosted with the chocolate ganache icing and added some coconut whip cream and voila a black forest birthday cake!
This was amazing!! I halved the recipe since its just me and my husband. Made it for my 30th bday! This tasted the most like cake than any GF cake I’ve ever eaten and it was full of clean ingredients! Thanks for all you do!
I made this recipe into cupcakes for my husbands birthday. Yum, yum, yum 🙂 They are so moist and flavoursome. The recipe stands up to and exceeds any “normal” chocolate cake recipes. This is definitely a “keeper” and a recipe I shall do again and again. Thank you.
Can I substitute coconut palm sugar for the maple syrup? Loved it with the maple syrup version, but coconut palm sugar is way more affordable. 🙂
I’ve made this several times and it has turned out fantastic each time. I’ve made them as cupcakes and it works really well. The cupcakes freeze really well too, ensuring I always have treats in the freezer 🙂
Great tip thanks for sharing! -Kara