As promised, here is the chocolate cake recipe we have been enjoying over the past week. I did originally make it in a flat sheet, but the marscapone frosting would do better between two layers of cake, with the ganache (though it’s technically not a ganache because it doesn’t have cream in it, I am calling it that, because it tastes so similar) on the top layer. This recipe is grain and sugar cane free – except for the ganache (see adaption below to remedy that if necessary).
Italian Chocolate Cake
Makes 2 9″circle cake pans
- 12 pastured eggs
- 1 cup raw cream
- 1 cup melted butter (or half coconut oil and butter)
- 1 cup raw honey
- 1 tsp Real Salt
- 1/2 tsp baking soda, aluminum free
- 1 1/2 tsp baking powder, aluminum free, gmo free
- 2 droppers of Vanilla Stevia (or a pinch of powdered – I use NuNaturals)
- 1 cup coconut flour
- 3/4 cup cocoa
- Add each ingredient, one at a time in the listed order. Mixing well each new item until well combined.
- Add the dry ingredients in slowly, allowing for complete uniformity.
- Allow to mix for a couple minutes, adding more liquid if too dry or more cream if too wet.
- Pour batter into 2 well greased and dusted (I use brown rice flour) stainless steel circle cake pans (9″).
- Bake at 350 for between 20-30 minutes – keep checking it, you don’t want to dry it out and over bake it. Better to check it early and often.
- When done, take out of cake pans and allow to cool on two separate plates.
This will go in the middle of your cakes.
- 1 cup raw cream
- 1 8oz container of good quality marscapone cheese
- 1/4-1/3 cup raw honey
- pinch of stevia or Vanilla Stevia extract
- Beat the cream until it peaks (be careful not to go too long or you will have butter, or lumpy cream).
- In a separate bowl, beat the remaining ingredients until combined well.
- Gently combine the two bowls, tasting and adding more honey or stevia until desired sweetness is achieved. I like it to be just barely sweet, leaving the super sweet for the ganache topping.
- Once the cakes are cooled, this frosting will go in the middle of layers – you could also divide the circles into half and create a 4-layer cake with this frosting in between each layer. Add a thin layer on the top – totally optional if you have enough.
Chocolate Ganache Topping
- 1 cup dark chocolate chips (or unsweetened chips/baking bar if going for no sugar)
- 1/4 cup raw honey (or 1/2-3/4 cup if using unsweetened cocoa + stevia to taste)
- 1/2 cup coconut oil
- Gently heat all ingredients on low until melted and combined.
- Allow to cool just to slightly warm.
- Pour ganache on the top of the last layer of the cake and allow to drip down the sides.
Lastly, put cake in the fridge to solidify – or outside (well covered to keep away pesky farm animals). This cake tastes better the longer it is allowed to chill. Enjoy!