Paleo Chocolate Cake

Paleo Chocolate Cake

This paleo chocolate cake is super moist and tender and full of rich, chocolate flavor. It is frosted with a decadent, peanut butter buttercream frosting and topped with a chocolate ganache.

This recipe makes one 6″ cake. For a 9″ cake, times the ingredients by ½.

Directions Cake

1. Preheat the oven to 350 degrees. Line the bottoms of two 6″ round baking pans with parchment circles. Grease and flour (use arrowroot or tapioca flour) the sides of the pan.
2. In a mixing bowl, mix together the coconut flour, almond flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the eggs together. Mix in the butter, vanilla, and maple syrup until smooth and well combined.
4. Add half of the egg mixture to the dry ingredients and mix together well, until no lumps remain. Pour the rest of the egg mixture in and mix until smooth.
5. Add the coconut milk and mix until smooth.
6. Divide the batter between the two prepared pans, smoothing the tops out.
7. Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
8. Remove from oven and cool pans on a wire rack for 10 minutes.
9. Remove the cakes from the pans and allow to finish cooling on the racks.

Directions Frosting

1. In a mixing bowl, combine everything except the peanut butter
2. Blend with an electric mixer or hand mixer on medium until well combined
3. Drop in peanut butter by tablespoons while mixing on high.
4. Mix until whipped together
5. Put into a piping bag and decorate the cake as desired.

Directions Ganache

1. Place the chocolate chips, coconut milk, and butter in a microwave safe bowl and heat in the microwave for 1 minute. Stir and microwave again for seconds. Whisk the melted ingredients together until smooth, microwaving for another 30 seconds, if needed.
2. Smooth the ganache over the top of the cake.
3. Drizzle with peanut butter, and swirl with a toothpick to create desired design.

Directions Assembly 

1. Once coolers, place one cake inverted on serving plate.
2. Top the first layer with frosting.
3. Top the frosting with the second cake, again inverted to leave the smooth bottom of the cake on top leaving an even surface for decorating.
4. Spread the ganache over the top of the cake and swirl with peanut butter.
5. Frost the sides of the cake in desired pattern.

NOTES: The cake is easiest to frost when cold. After filling the cake with frosting and topping with the second layer, refrigerate it for 30 minutes before frosting the outside.

Original recipe can be found here.