Chocolate Ganache Cake

This cake was a gift for my friend and Crossfit High Voltage gym owner, Tim Thackrey.

Here’s the man himself and your’s truly:

A happy birthday, indeed.

 
Armed with a chocolate cake recipe from Elana’s Pantry (with a few modifications) and my own chocolate ganache, this cake was dressed to impress. It was pretty much a chocolate bomb to the face. Fortunately, it’s dairy-free, gluten-free, nut-free, and DELICIOUS.
 
Warning… I will not label this cake, PALEO. It qualifies in the sense that there’s no grains, legumes, or dairy. But there’s a ton of sugar and it should not be eaten as a snack food. This is definately a rare TREAT.
 

Chocolate Cake

 ¾ cup coconut flour, sifted
¼ cup cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup coconut oil
1 ½ cups coconut sugar
1 tablespoon vanilla extract
¼ teaspoon orange zest
 
  1. In a small bowl combine flour, cacao, salt and baking soda
  2. In a large bowl using an electric hand mixer, blend eggs, oil, coconut sugar, vanilla and orange zest

    The Wet

  3. Add dry ingredients into large bowl and continue to blend
  4. Oil (2) 9 inch round cake pans and dust with coconut flour

    Ready for some oven action!

  5. Pour batter into pans and bake at 325° for 35-40 minutes
  6. Remove from oven, allow to cool completely then remove from pans
  7. Frost

Vegan Chocolate Frosting – Filling

1 cup dark chocolate
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt   
 
  1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
  2. Stir in agave, vanilla and salt
  3. Place frosting in freezer for 15 minutes to cool
  4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
  5. Frost in between two cake layers.

Chocolate Ganache Frosting

12 oz. dark chocolate
12 oz. full fat coconut milk 
 
  1. Heat coconut milk in a saucepan, bring almost to a boil. Stir constantly so it doesn’t burn.
  2. In a heat-safe bowl, place the broken pieces or chips of chocolate.
  3. Pour heated milk over the chocolate and stir until smooth.
  4. Place cake on a baking rack over some foil or a baking sheet.
  5. Pour ganache over cake starting from the center of the top.
  6. Let the frosting spill over the sides onto the foil or baking sheet.
  7. If some areas of the cake are not getting “ganach-ed”, try pouring directly over them, but keep the coating smooth over the entire cake. Don’t use a spatula. Oftentimes it will stick and mess up the ganche.

    Post Workout Nutrition... sort of.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s