This is just a larger version of the primal brownie recipe. The chocolate ganache is rich and gives the cake a polished look.

Celebrate with a rich, chocolate cake covered with chocolate ganache.

  • 1 1/2 cup dark (>80% cocoa) chocolate pieces
  • 3/4 cup coconut flour
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 6 eggs
  • 1/2 to 3/4 cup raw honey
  • 3/4 cup melted butter, plus butter for the pan
  • 3 Tbs. vanilla

Preheat oven to 350 degrees and grease two 8-inch cake pans well with butter. Pulse the dark chocolate pieces in a food processor until they’re ground to mealy pieces. Add the coconut flour, salt and baking soda and pulse to combine.

Add the eggs, honey, melted butter and vanilla. Pulse again until combined. Pour into the two cake pans.

Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the middle of the cake.

Gently run a knife around the side of the pan and lightly press into the cake to loosen it from the pan. Invert each layer onto a cooling rack.

Frost with chocolate ganache when cooled.

Chocolate ganache

  • 1 cup dark chocolate pieces
  • 2/3 cup heavy cream or coconut milk (not light)

Heat the chocolate and cream (or milk) in a microwave-safe bowl on high, stirring occasionally. Once the chocolate is almost all melted, keep stirring until the last pieces melt.

Lay one layer of the cake on a cake pan. Spoon a little less than half of the melted chocolate mixture onto the layer and gently spread it towards the edges. Put the layer in the freezer for one minute to let the chocolate harden a bit. Lay the second layer of cake on top of the ganache-covered first layer. Pour the rest of the melted chocolate on top and again, gently spread towards the edges. This time, push a little extra over to allow it to drip down parts of the side.

Garnish the top of the cake with crushed nuts, coconut flakes, shaved chocolate, fruit, flowers, or other decorations.

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