This is one of the BEST gluten-free, “primal/paleo” desserts EVER. Yes – ever. It’s just that good. Mike requested this cake for his birthday (back in November) because, well, because it’s amazing. I saw this recipe on Comfy Belly a while ago and have made this cake about 3 times over the past year and each time we had to refrain from eating the entire thing all at once! Seriously, how could you resist something that looks like this??
And yes, while it’s GF and “primal” it’s still contains a lot of sugar so treat it like a treat. And try to resist it’s beckoning call every time you open the fridge 🙂
- 1/2 cup of honey
- 1/2 cup of plain yogurt
- 1 teaspoon of vanilla
- 3 tablespoons of butter, vegetable shortening, or coconut oil (I used butter)
- 2 eggs
- pinch of salt
- 1 teaspoon of baking soda
- 2 cups of blanched almond flour
- 1 1/2 cups of chocolate chips or a bar
- 1-2 teaspoons of yogurt, milk, or cream (I used yogurt)
- 2-3 tablespoons of butter
- Preheat oven to 310 degrees F.
- In a bowl, blend yogurt, eggs, honey, and vanilla together. Next, add 3 tablespoons of melted butter and blend well.
- Add all the dry ingredients (flour, baking soda, and pinch of salt) to the wet mixture, and blend well.
- Pour the batter into a buttered baking pan (I use a brownie pan. See how I grease my pans here).
- Bake for about 35 to 40 minutes, or until the center is not wiggly. The top will be starting to brown and a toothpick will come out clean. Cool completely and then slice the cake into two layers using a sharp, long, carving knife. (Since I use a brownie pan I cut the cake in half to make two layers – I don’t cut it horizontally since I feel like that would be too hard because it’s not that thick.)
- Set the layers apart and get the bottom layer ready for the chocolate gananche.
- Prepare the ganache by adding the chocolate chips, yogurt, and butter into a bain-marie or a bowl placed over simmering water. The idea is to melt it all together slowly until you have a chocolate liquid. If the mixture is too thick, add more butter or yogurt.
- Pour about 1/3 of the ganache over the bottom layer.
- Now place the top layer over the bottom layer. Pour the remaining ganache over the top layer of the cake and then smooth it out and push some of the ganache slightly over the edges so it starts to drip down the sides of the cake.
- Cool the cake in the refrigerator for as long as you can hold back, and then serve it. (It does taste really good warm and fresh from the oven so try it then as well! But I definitely recommend putting it in the fridge because the ganache hardens and the whole cake has a different texture/taste almost!)
- Store the cake in the refrigerator, covered if possible. Once it is cold, it is easier to slice the cake with a carving knife.