Several of our readers have requested a reprint of this recipe from last year. So here it comes. You know, I never fully believed that you could make a cake without flour until I tried a few that rattled my cake-like cage. So, if you really enjoy a deep, dark, decadent delight, this is the recipe for you. Here we have a yummy grain free/gluten free cake that one of my fellow mama bloggers turned me onto. I’ve made a few, (okay more than a few), changes to make it how we like it, but the concept is the same! Bon Appetit!
Preheat oven to 350 degrees.
I use my Kitchen Aid (lilac colored) stand mixer. Mix the below ingredients together, however best suits you.
♦♦ 1/2 cup peanut butter
♦♦ 1/2 cup almond butter
♦♦ 6 Tbsp salted organic butter
♦♦ 1/4 cup honey, more as needed (start with less)
♦♦ 1/3 – 1/2 cup dutch, dark organic cocoa powder (we use Trader Joe’s)
♦♦ 1 Tbsp vanilla extract
Taste it and see if you need to adjust the amount of honey or cocoa then add in the following;
♦♦ 4 large organic eggs
♦♦ 1 tsp baking soda
♦♦ 2 tsp fresh squeezed lemon juice
Pour batter into a buttered 4″ (with 3″ high sides) springform pan and bake about 25 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 minutes.
While the cake cools make your Ganache!
Dark Chocolate Ganache
♦♦ 3 tablespoons honey (more or less – depending on your sweet tooth!)
♦♦ 6 ounces heavy cream
♦♦ 12 ounces very dark chocolate, chopped into small pieces
♦♦ 1/2 teaspoon vanilla extract
In a small saucepan combine the honey and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. When the cake is cool, spread your ganache on it with a spatula and chill.