Chocolate Ganache Cake

I was absolutely desperate for chocolate cake for my birthday, but my GF world doesn’t allow for my favorite Betty Crocker chocolate on chocolate. I stumbled across this recipe from Deliciously Ella, and decided I had to try it. And holy cow, people, it delivers. An absolute flavor explosion, it's so sinfully rich, it didn’t even need the icing. It doesn’t matter that it’s gluten-free and made of avocados (ergo: good for you!), this dessert will win over everyone.

Ingredients

  • Coconut oil, for the pan

  • 3 avocados

  • 7 tablespoons almond butter

  • ½ cup cacao powder, plus more to dust

  • 1 ½ cups plus 3 tablespoons maple syrup

  • 1 ½ cups almond meal

  • 3 tablespoons chia seeds

Ganache Ingredients

  • ½ cup coconut oil

  • ¼ cup raw cacao powder

  • ¼ cup maple syrup

Directions

Cake Directions

  1. Preheat the oven to 350°F (convection 325°F).

  2. Oil an 8-inch cake pan with coconut oil. If your pan isn't silicone, line it with parchment paper.

  3. Scoop the avocado flesh out of the skins and into a food processor. Add all the other ingredients and blend until smooth.

  4. Scrape the batter into the prepared pan and level the top.

  5. Bake for 30 minutes or until a knife inserted into the center comes out clean.

  6. Leave to cool and bind together for at least 20 minutes before turning out of the pan.

Ganache Directions

  1. Warm the coconut oil in a small saucepan just until it melts.

  2. Stir in all the other ingredients until you have a smooth, glossy glaze.

  3. Use it to frost the top of the cooled cake, then leave to set.

DessertsJ.T. EllisonComment