Paleo Moist Chocolate Cake With Chocolate Ganache Frosting

• Refrigerated

  • 3 Pastured eggs

• Condiments

  • 1/4 cup Maple syrup or honey

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Cassava flour
  • 3/4 cup Cocoa powder
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

• Liquids

  • 1/2 cup Water

• Other

  • ½ cup butter or lard, melted then measured

Found on gnowfglins.com

Description

Ingredients

• ¾ cup cocoa powder (or substitute up to ½ cup cocoa with roasted carob powder)
• ½ cup cassava flour
• ½ cup butter or lard, melted then measured
• ½ cup warm water
• 3 pastured eggs, room temperature
• ¼ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 1½ cups heavy whipping cream or coconut cream (for dairy-free option)
• ¾ cup cocoa powder
• ½ cup maple syrup or honey
• 2 teaspoons sustainably-sourced gelatin (use 2½ teaspoons gelatin to have a super-thick mousse-like frosting)

Directions

• Preheat oven to 325 degrees Fahrenheit.
• Grease an 8-inch cake pan, round or square.
• In a medium sized bowl, sift together the dry ingredients: cocoa powder, cassava flour, baking soda and sea salt. Set aside.
• In a large bowl, using a hand mixer, blend together the wet ingredients. Alternatively, combine them in a blender.
• Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until completely combined. Do not over-mix. There will be a few small dry pockets that remain.
• Pour into the greased dish.
• Bake for about 45 minutes in preheated oven until toothpick or knife inserted in the center comes out clean. Check early so you dont over-bake.
• Allow to cool slightly while preparing the frosting (see below for frosting recipe).
• Pour partially-cooled frosting over partially-cooled cake. Use all or just some of frosting, depending on preference.
• Chill in refrigerator for at least 3 hours.
• Serve!
• Pour heavy cream or coconut cream into a small-medium sized saucepan.
• Sprinkle gelatin over the surface and allow it to dissolve for 1 minute.
• Whisk thoroughly before adding any additional ingredients. This will help the gelatin to dissolve.
• Add cocoa powder and sweetener and whisk again until fully mixed.
• Place the pan over medium heat and whisk continually for 8 to 10 minutes, until chocolate is steamy but not simmering. Cocoa should be fragrant.
• Turn off heat and allow frosting to cool for 10 minutes.