Happy Birthday Chocolate Ganache Cake

This past week was my husbands birthday. He is a true chocolate lover and has a very accurate opinion about good or bad chocolate dishes. So in the past we have gotten a gluten-free cake from the amazing bakery where we got our wedding cake from. But this year being grain and refined sugar free, I decided that I would make his birthday cake. “What am I getting myself into?” was the next thought circulating in my head. This cake is going to be served to his whole family and I wanted it to both look good and taste good. Where do I start? So, I spent about 2 hours researching chocolate cakes and frosting and sat down with my trusty recipe journal and a pen and wrote the recipe. I think that it was a birthday gift to me, because it turned out well on the first try. (Which usually doesn’t happen!).

All I have to say is that the cake looked beautiful, which is always important in a birthday cake. And the biggest compliment is that my husband said that this was one of his favorite birthday cakes. I couldn’t believe it, that was quite the compliment!

So I want to share my grain free birthday cake with you. The only sweetener that will alter your blood sugar is honey. I have given you a few substitutions below, as I always try to do. There is a lot of chocolate going on in this cake, so be prepared!

Ingredients

1 1/2 sticks unsalted organic butter, room temperature

1/3 cup xylitol

1/2 cup raw honey (this is more than I usually use, but it’s a special occasion)

1 teaspoon Stevita Stevia

4 organic eggs, room temperature

2/3 cup organic cocoa powder

1 1/2 cup canned coconut milk

3.5 ounces unsweetened chocolate or 77% or higher dark chocolate

1 shot of espresso or about 3 Tablespoon black coffee

1 teaspoon stevia (or 3/4 teaspoon for dark chocolate)

1 1/2 teaspoon vanilla extract

3 cups almond flour

1/4 cup coconut flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

Directions

Here comes the chocolate!!

• Preheat the oven to 350 degrees and butter 2- 9 inch cake pans and layer the bottom of the pans with parchment paper.
• In a large bowl cream the butter, xylitol, honey and stevia with a stand mixer or a hand mixer. Make sure to scrape the edges of the bowl because it will cream differently than regular butter and sugar. Once mixed, add the eggs one at a time followed by the cocoa powder. Mix until combined on low because the cocoa powder is very fine
• In a small sauce pan add the coconut milk and the 3.5 ounces of dark chocolate and turn the heat to medium and whisk until melted. This will look like milk chocolate sauce when it is done. Remove from the heat and add the espresso, stevia, and vanilla and stir together. This needs to sit until it  starts to cool before you add it into the cake batter
• Once the chocolate is cooled down, slowly add it to the cake batter while mixing
• In a small bowl, combine the remaining dry ingredients and slowly add to the chocolate batter. Once the dry ingredients are added, keep mixing for another 30 seconds to a minute to make sure everything is blended together well
• Add 1/2 of the chocolate cake batter to each of the cake pans and bake for 40 minutes or until a toothpick comes out of the pan clean

Happy Birthday Chocolate Ganache Cake

 

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Grain-Free, Chocolate-filled birthday cake. This cake can be used for any special occasion.

Author: Dr. Meghan Birt

Recipe type: Dessert

Ingredients

• 1½ sticks unsalted organic butter, room temperature
• ⅓ cup xylitol
• ½ cup raw honey (this is more than I usually use, but it's a special occasion)
• 1 teaspoon Stevita Stevia
• 4 organic eggs, room temperature
• ⅔ cup organic cocoa powder
• 1½ cup canned coconut milk
• 3.5 ounces unsweetened chocolate or 77% or higher dark chocolate
• 1 shot of espresso or about 3 Tablespoon black coffee
• 1 teaspoon stevia (or ¾ teaspoon for dark chocolate)
• 1½ teaspoon vanilla extract
• 3 cups almond flour
• ¼ cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt

Instructions

1. Preheat the oven to 350 degrees and butter 2- 9 inch cake pans and layer the bottom of the pans with parchment paper.
2. In a large bowl cream the butter, xylitol, honey and stevia with a stand mixer or a hand mixer. Make sure to scrape the edges of the bowl because it will cream differently than regular butter and sugar. Once mixed, add the eggs one at a time followed by the cocoa powder. Mix until combined on low because the cocoa powder is very fine
3. In a small sauce pan add the coconut milk and the 3.5 ounces of dark chocolate and turn the heat to medium and whisk until melted. This will look like milk chocolate sauce when it is done. Remove from the heat and add the espresso, stevia, and vanilla and stir together. This needs to sit until it starts to cool before you add it into the cake batter
4. Once the chocolate is cooled down, slowly add it to the cake batter while mixing
5. In a small bowl, combine the remaining dry ingredients and slowly add to the chocolate batter. Once the dry ingredients are added, keep mixing for another 30 seconds to a minute to make sure everything is blended together well
6. Add ½ of the chocolate cake batter to each of the cake pans and bake for 40 minutes or until a toothpick comes out of the pan clean

3.4.3177

1 stick butter, room temperature

11 ounces unsweetened chocolate

2 teaspoon Stevita stevia

2 teaspoon xylitol, powdered

2 Tablespoons raw honey (optional, it helps with preventing bacteria growth because of the sugar. If omitting, make sure to refrigerate if using heavy cream)

1 cup heavy cream OR 1 cup canned coconut milk

• Add the butter and unsweetened chocolate to a medium saucepan and put it on the stove on medium and whisk constantly until the butter and chocolate is melted but not boiling
• Turn the heat to medium low and add the sweeteners and keep stirring so that they mix and dissolve completely in the chocolate
• Take the chocolate off of the head and add the cream or coconut milk. You will need to whisk it constantly and it will become thick and like frosting
• Let the ganache sit until it is warm or room temperature
• To frost the cake, put the first cake layer on a cake pan or plate and spread 1/3 of the frosting into the cake. Gently set the next layer of cake on the other and use the remaining 2/3 of the frosting to top the cake

Chocolate Ganache Frosting

 

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Author: Meghan Birt

Ingredients

• 1 stick butter, room temperature
• 11 ounces unsweetened chocolate
• 2 teaspoon Stevita stevia
• 2 teaspoon xylitol, powdered
• 2 Tablespoons raw honey (optional, it helps with preventing bacteria growth because of the sugar. If omitting, make sure to refrigerate if using heavy cream)
• 1 cup heavy cream OR 1 cup canned coconut milk

Instructions

1. Add the butter and unsweetened chocolate to a medium saucepan and put it on the stove on medium and whisk constantly until the butter and chocolate is melted but not boiling
2. Turn the heat to medium low and add the sweeteners and keep stirring so that they mix and dissolve completely in the chocolate
3. Take the chocolate off of the head and add the cream or coconut milk. You will need to whisk it constantly and it will become thick and like frosting
4. Let the ganache sit until it is warm or room temperature
5. To frost the cake, put the first cake layer on a cake pan or plate and spread ⅓ of the frosting into the cake. Gently set the next layer of cake on the other and use the remaining ⅔ of the frosting to top the cake

3.4.3177

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