This recipe makes enough for 3-8 inch round cake pans. You can easily divide the recipe in half if you want a smaller amount.

INGREDIENTS

cake - dry

• 3 cups almond flour

• 1 cup tapioca flour

• 1/4 cup coconut flour

• 2 cups coconut sugar

• 1 1/2 cups raw cacao powder

• 2 tsp baking soda

• 1 tsp espresso powder

• 1 tsp salt

• 1 tsp xanthan gum

cake - wet

• 4 large eggs (if you want it vegan use flax eggs instead)

• 1 1/2 cup full-fat coconut milk

• 1 cup water

• 1/2 cup coconut oil

• 1 tbsp apple cider vinegar

• 2 tsp vanilla extract

chocolate ganache

• 1 can of coconut cream

• 3 dark chocolate bars (85% or higher) 

INSTRUCTIONS

CAKE

1. Preheat your oven to 350 degrees Fahrenheit.

2. Grease three 8-inch cake pans and line the bottom with parchment paper. I also grease my parchment after with ghee spray. 

3. Add all of the dry ingredients to a very large mixing bowl and whisk together.

4. Add all of the wet ingredients to a separate medium mixing bowl and whisk together (EXCEPT EGGS). Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter. Once everything is well incorporated, add eggs. 

5. Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.=

GANACHE

This will create a lighter fluffier buttercream like frosting as well as a ganache. 

1. Break the chocolate bars into smaller pieces and put it in a heat proof bowl.

2. In a saucepan, warm the coconut cream until it begins to simmer. Make sure you stir while it is warming to ensure that it doesn’t burn. 

3. Pour the warmed coconut cream onto the chocolate bar pieces and whisk until smooth. 

4. Pour about 1/3 of the mixture into a separate bowl. 

5. Let both bowls rest overnight or until solid. Do not be tempted to cool it faster by putting it in the fridge because the coconut cream and chocolate will separate

6. Once the ganache has set, take the larger bowl and whisk in a stand mixer until light and fluffy. Then take the smaller bowl and warm it up slowly in the microwave or use a double boiler until it is warm enough for you to spread. 

ASSEMBLY

1. Place the first layer of cake on a stand

2. Spread the light fluffy whipped cream on top of the cake 

3. Spread the ganache on top of the whipped cream. ***make sure that the ganache is not too warm that it will melt the cream

4. Repeat the steps until the cake is assembled

5. Use the remaining fluffy cream to decorate the outside of the cake. 

6. Add any decorations on top! You can add fruit or shave some chocolate on top