Chocolate cake
with ganache
Paleo, gluten free, wheat free, dairy free, refined sugar free
What you'll need serves 12 for the chocolate cake 1/4 C raw cacao powder 1/4 C coconut flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 4 eggs 1/4 C macadamia oil or coconut oil, melted pinch sea salt 1 tsp vanilla extract 1/4 C raw pure honey or maple syrup for the icing 1/2 C dates, soaked in boiling water for 15 minutes 1 tbs shredded coconut 1/2 tsp raw pure honey or maple syrup 1 1/2 tbs coconut oil, melted 1 tbs raw cacao powder | How to make it for the cake Combine cacao, coconut flour, baking powder, sea salt and cinnamon in a large mixing bowl. Add remaining ingredients, eggs, vanilla and oil. Pour evenly into a lined spring form cake tin and place in a preheated oven at 160 degrees C. Bake for 20-25 minutes or until firm and a skewer comes out clean. (I doubled the recipe and did two cakes, iced in between and sandwiched the second cake on top) for the icing Meanwhile, in a food processor combine all ingredients for the icing until smooth. Evenly ice over cooked cake and serve immediately. |