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Meghan Birt

Meghan Birt

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February 22, 2013 · 9 Comments

Happy Birthday Chocolate Ganache Cake

Desserts

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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
 
Print
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

Chocolate Ganache Frosting

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
 
Print
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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Reader Interactions

Comments

  1. Crystal says

    April 24, 2013 at 10:46 am

    This looks amazing! I will keep this on the top of my special occasion list. I don’t have Stevita stevia though. Can I just replace with any other stevia brand? I use Kal stevia since it seems to have the least amount of aftertaste.

    Reply
    • Dr. Meghan says

      April 24, 2013 at 9:28 pm

      Hi Crystal-
      Yes you could substitute any brand of stevia. But pay attention to the amount you put in because all Stevie’s have a little different level of sweetness. I would say start smaller and you can always add more!

      Reply
  2. Ruth says

    September 30, 2013 at 8:51 pm

    Hi,
    This is the perfect chocolate cake for my birthday celebration. If I omit the coffee or expresso will the cake still come out the same just less flavor full?

    Reply
    • Dr. Meghan says

      September 30, 2013 at 9:09 pm

      Hi Ruth-
      I haven’t made it without the coffee before, but I’m sure you can do that. I’d just replace that liquid with more coconut milk. I’m sure it will still be super flavorful AND delicious! Let me know how it goes, I can’t wait to hear :). Enjoy!

      Reply
  3. Lizzy says

    January 8, 2015 at 4:50 pm

    I don’t have or like xylitol or stevia. What may I use instead. Plus. We don’t like very sweet things. Any ideas for this cake. Cuz chocolate is definitely a must.

    Reply
    • Meghan Birt says

      January 12, 2015 at 12:28 pm

      You could add more honey or some maple syrup. I haven’t any great suggestions for quantities but I know those two will make a great cake! Enjoy!!

      Reply

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About Dr. Meghan

Hi, I’m Dr. Meghan. I love Jesus. I'm a wife to Phil, mom to Ottava and Evelyn, chiropractor, and healthy living encourager. Oh, and I adore a cup of weak coffee with (lots of) heavy cream. I’m passionate about inspiring women to fall in love with natural health. I break down the complex world of healthy living into simple steps you can take wherever you're at with your wellness journey.

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