Chocolate Cake (Gluten-Free)

INGREDIENTS

CHOCOLATE CAKE

  • 1 cup almond flour
  • ½ cup raw cacao powder
  • ¼ cup sifted coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup honey
  • ½ cup butter (1 stick), melted
  • 4 eggs, room temperature

CHOCOLATE GANACHE FROSTING

  • 280g 70% dark chocolate or any other chocolate you like
  • 4 tablespoons butter
  • 1 tablespoon honey (optional)


METHOD

CHOCOLATE CAKE

  1. In a small bowl combine the dry ingredients (almond flour, coconut flour, cacao, baking soda and salt).
  2. Add the honey, melted butter and mix well.
  3. Then, add the eggs and mix well.
  4. Spoon the batter into a greased 6 inch round cake pan
  5. Bake at 160° for 30-35 minutes or until toothpick inserted into center comes out clean.
  6. Remove the cake from the oven and place it on a wire rack to cool.

CHOCOLATE GANACHE FROSTING

  1. Melt the chocolate using the double boiler method (glass bowl over pot with simmering water).
  2. As the chocolate begins to melt, add the butter and honey. Mix until smooth.
  3. Remove the chocolate from heat, allow it to cool slightly, then pour it on top of the cooled cake.

Leave a Reply

Your email address will not be published. Required fields are marked *