I baked it in two 10-inch cake pans for 20 minutes. The flavor was DARK CHOCOLATE PERFECT!īut I will change a couple of things. Just made this today for my hubby’s b-day. If you’re going for 4 layers, cut each cake in half, and arrange the bottom layer on a plate with parchment paper tucked in around the edged to keep the frosting from getting all over the plate.I made a small 4 layer cake out of this recipe, but could have easily kept it simple and made it 2 layers instead. It will probably take about 1/2 hour to get to the right consistency, a good time to do all of the dishes you just made dirty. You want the ganache to thicken, but not get so hard that you’ll have to spread it on the cake. Here’s where patience and attentiveness comes in: Remove the bowl from the heat and allow it to come to room temperature, stirring every 5 minutes or so.Once it’s melted, stir in the honey and turn off the heat.(you can use the same bowl you melted the chocolate in for the whipped cream, scraped out) Melt the butter, unsweetened chocolate, and chocolate chips in a double boiler over simmering water.Add the melted chocolate and give it another quick whip, and scrape down the sides of the bowl so it’s mixed in well.If you’re using coconut cream, it may not get as stiff, but that’s okay. Beat your cream until it’s fairly stiff.Melt the chocolate chips in a double boiler over simmering water.Make the chocolate whipped cream filling: If using larger ones, check after 20 minutes. Bake for 25-30 minutes, depending on the size of your pans.Beat until well combined by hand, and pour into the prepared pans.Stir to combine and add to the dry ingredients. In a small bowl, whisk the eggs and add the melted coconut oil, maple syrup, and vanilla.Sift dry ingredients (almond flour through cocoa powder) into a medium sized bowl.Preheat your oven to 350 and grease and line 2 small spring form pans (I used 6″, but you could use 8″ or 9″ and make a 2 layer cake instead of 4) Line the bottoms with parchment paper.For the Cake:ġ/4 cup coconut oil (plus more for greasing pans)Ģ teaspoons vanilla extract For the chocolate whipped cream filling:ģ/4 cup heavy cream (or equivalent in coconut cream, from the top of an unshaken can of coconut milkġ teaspoon vanilla For the ganache glaze: If you plan on making a large (10″ or so) cake, double the recipe. This recipe made 2 small spring form pans. For a birthday or other special occasion, Go all out! Chocolate whipped cream filling and ganache glaze makes this cake one to remember. This cake would be perfectly lovely plain, no frosting, with some berries. Now, on with the cake.įeel free to make this as complicated, or as simple as you’d like. This is what happens when I write first thing in the morning while still drinking coffee. Well, I bet you never saw a big lecture about eggs coming on a post about chocolate cake, did you? I honestly didn’t either. At least their chickens get some quality outside time and as many bugs and grubs as they can find. They supplement with corn and soy, which I’m not crazy about, but it’s still a better option than the rest. My second choice are pastured eggs from a larger company, such as Vital Farms. If you have a farmers market near you, find a farmer who sells eggs and ask them about how the hens spend their days. My first choice is the pastured eggs I get at the farmers market. Pastured eggs such as these are more expensive than the free range organic ones you find at your supermarket but to me, it’s worth it. Now that we’ve covered that, you’re probably wondering which eggs to buy. (also pizza crusts, but we won’t go there) This begs the question: If free range chickens are vegetarians, where (and what) is this range they’re so free on? They aren’t vegetarian by choice, which means they’re kicking it on some pretty impenetrable concrete, outside of tiny cages perhaps, but not much of a step up. They eat everything, and especially love the bugs and grubs that they find in the ground. Based on what I’ve been told by chicken owners, they’re essentially the pigs of the bird world. The truth is this: Chickens are not vegetarians. What are they pecking at back there? Corn and soy? Hmmm… Probably not. You may have noticed that the vast majority of egg cartons boast the words “vegetarian fed” Sounds good, right? But is it? Are chickens supposed to be vegetarians? Pretend for moment that you are lucky enough to have chickens in your backyard. Let’s talk about that for a moment, shall we? I don’t have a problem with egging up my baked goods, but when I quadruple (or more) the recipe for a party I’m catering, it gets a little crazy, and expensive, considering I’m extremely particular when it comes to my eggs. When I first started playing with paleo baked goods, I used a lot of coconut flour, which requires using a lot of eggs.
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