This cake is super moist and tender and full of rich, chocolate flavor. It is frosted with a decadent, silky smooth dark chocolate ganache. This recipe makes one 6" two-layer cake. For a 9" cake, times the ingredients by 1/2.
For the Cake:
- 3/4 Cup Coconut Flour
- 1/4 Cup Arrowroot Starch
- 2/3 Cup Cocoa Powder
- 1 tsp Baking Powder
- 3/4 tsp Real Salt
- 7 Eggs (room temperature)
- 10 Tbl Butter (melted)
- 2 tsp Vanilla Extract
- 3/4 Cup + 2 Tbl Pure Maple Syrup
- 1/4 Cup Canned Coconut Milk
For the Ganache:
- Preheat the oven to 350 degrees. Line the bottoms of two 6" round baking pans with parchment circles. Grease and flour (use arrowroot starch or tapioca flour ) the sides of the pan.
- In a mixing bowl, mix together the coconut flour, arrowroot flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs together . Mix in the butter, vanilla, and maple syrup until smooth and well combined.
- Add half of the egg mixture to the dry ingredients and mix together well, until no lumps remain. Pour the rest of the egg mixture in and mix until smooth.
- Add the coconut milk and mix until smooth.
- Divide the batter between the two prepared pans, smoothing the tops out, making the sides of the batter higher than the center (this will help it to level out while cooking).
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and cool pans on a wire rack for 10 minutes.
- Remove the cakes from the pans and allow to finish cooling on the racks.
- Store any leftovers in the refrigerator.
To make the ganache:
- Place the chocolate chips, coconut milk, and butter in a microwave-safe bowl and heat in the microwave for 1 minute. Stir and microwave again for 30 seconds. Whisk the melted ingredients together until smooth, microwaving for another 30 seconds, if needed. Let the ganache sit for about 45 minutes to set up a bit.
- When the ganache has thickened a bit and is ready for frosting, level the tops of your cakes with a serrated knife.
- Place one cake layer on a serving plate and top it with about 1/2 C. of the ganache. Smooth the ganache over the top of the cake and top with the second cake layer. Frost the tops and sides of the cake with the remaining ganache.
- Serve at room temperature or chilled.
- The cake is easiest to frost when cold. After filling the cake with ganache and topping with the second layer, refrigerate it for 30 minutes before frosting the outside.
- The ganache can also be chilled to help it set up faster. Just don't leave it in the fridge for too long, and stir it at 5 minute intervals to keep the outside from solidifying. You want it to be thick, but spreadable.
Keywords: grain-free, moist, tender, rich