Paleo Chocolate Cake

Paleo Chocolate Cake might be just the side dish you are searching for. One serving contains 625 calories, 11g of protein, and 42g of fat. This gluten free, paleolithic, and fodmap friendly recipe serves 12 and costs $1.97 per serving. If you have ghee, ground cinnamon, cacao powder, and a few other ingredients on hand, you can make it. 47 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by The Roasted Root. With a spoonacular score of 26%, this dish is not so amazing. Similar recipes include Gluten-Free Chocolate Cake with Coconut-Chocolate Ganache (almost Paleo), Paleo Chocolate Mug Cake, and Paleo Zucchini Chocolate Cake.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions Prepare the Chocolate Cake: Preheat the oven to 350 degrees F and line an 8-inch spring form pan with parchment paper. Add all ingredients for the chocolate cake to a high-powered blender. Blend until completely smooth (avoid over-blending). Pour cake batter into the prepared baking pan and smooth into an even layer. Bake on the center rack of the oven for 30 minutes. Turn off the oven and leave cake in the warm oven another 5 minutes. Remove cake from the oven and allow it to cool completely, about 1 hour. Prepare Chocolate Ganache: When you're ready to frost the cake, add the chocolate chips and ghee to a microwave-safe bowl and microwave for 20-second increments, stirring well between, until chocolate chips have melted and ganache is well-combined, about 40 to 60 seconds total. Assemble the Cake: Release the chocolate cake from the spring form pan and turn it out onto a cutting board. Use a long, sharp knife to cut the cake in half horizontally (hamburger bun-style). Place the bottom half of the cake on a serving plate or cake stand. Pour 1/3 of the chocolate ganache onto the cake and smooth into an even layer. Place top half of the cake on top and pour remaining ganache over the cake and spread evenly over the cake. Allow ganache to cool and harden before slicing and serving.

 

Step by step:

Assemble the Cake

1. Release the chocolate cake from the spring form pan and turn it out onto a cutting board. Use a long, sharp knife to cut the cake in half horizontally (hamburger bun-style).

2. Place the bottom half of the cake on a serving plate or cake stand.

3. Pour 1/3 of the chocolate ganache onto the cake and smooth into an even layer.

4. Place top half of the cake on top and pour remaining ganache over the cake and spread evenly over the cake. Allow ganache to cool and harden before slicing and serving.

Prepare the Chocolate Cake

1. Preheat the oven to 350 degrees F and line an 8-inch spring form pan with parchment paper.

2. Add all ingredients for the chocolate cake to a high-powered blender. Blend until completely smooth (avoid over-blending).

3. Pour cake batter into the prepared baking pan and smooth into an even layer.

4. Bake on the center rack of the oven for 30 minutes. Turn off the oven and leave cake in the warm oven another 5 minutes.

5. Remove cake from the oven and allow it to cool completely, about 1 hour.

Prepare Chocolate Ganache

1. When you're ready to frost the cake, add the chocolate chips and ghee to a microwave-safe bowl and microwave for 20-second increments, stirring well between, until chocolate chips have melted and ganache is well-combined, about 40 to 60 seconds total.

Nutrition Information:

covered percent of daily need

 

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