Winter Solstice Chocolate Cake (GF) with Chocolate Ganache

We partnered with our dear friends at NOW Foods to bring you this incredibly tasty flourless chocolate cake recipe made with almond flour, hazelnut flour, and raw cacao powder. It’s the most delicious gluten-free cake that comes together in a flash and is topped with a simple ganache and sliced almonds.

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Winter Solstice Chocolate Cake (GF) with Chocolate Ganache

Yield 10-12

Prep time

20 Min

Cook time

25 Min

Total time

45 Min

Ingredients

Chocolate Cake

• 3 cups NOW Foods Organic Almond Flour
• 1 cup hazelnut flour
• 1/2 cup NOW Foods Organic Raw Cacao Powder
• 2/3 cup NOW Foods Organic Coconut Sugar
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 8 eggs
• 1 cup NOW Foods Organic Maple Syrup
• 3 teaspoons vanilla extract

Chocolate Ganache

• 3 cups semisweet chocolate chips
• 12 tablespoons butter, cubed
• 1 cup whole milk

Toppings (Optional)

• 2 cups sliced almonds
• Fresh rosemary sprigs
• Fresh raspberries or pomegranate seeds

Instructions

1. Preheat oven to 350 degrees F. Line two 9-inch circular cake pans with parchment paper cut to fit the bottom. Alternatively, you can grease the pans with butter or cooking spray. Set aside.
2. Make the cake: In an electric stand mixer with the whisk attachment, thoroughly whisk together the dry ingredients on low speed including both flours, cacao powder, coconut sugar, baking soda, and sea salt.
3. Add the eggs, maple syrup, and vanilla extract into the mixer and whisk together on high for ~60 seconds or until the wet ingredients are fully incorporated and the cake batter is smooth and pourable. The batter should be fairly thin.
4. Divide the batter evenly into the two cake pans and bake for 25-30 minutes or until the center is set and a toothpick inserted in comes out clean.
5. Remove the cakes from the oven and cool slightly in the pans for 10 minutes before removing them and cooling each completely on a wire rack.
6. Make the ganache: In a medium glass bowl, add the chocolate chips and cubed butter. Set aside.
7. In a small saucepan or in the microwave-safe (glass) bowl, heat the milk for 3-4 minutes on high until just bubbling or steaming. The milk should be hot to touch but not boiling.
8. Pour the hot milk over the chocolate chips and cubed butter and let sit untouched for 2-3 minutes (this is an important step--don't skip!) before whisking the together. It will take a few minutes to whisk the ingredients fully into smooth ganache, but it will eventually happen with some patience and a little time.
9. Assemble and decorate the cake: Once the cakes are fully cooled, place the first cake layer on a cake stand or serving plate. Pour 1/3 of the ganache on the first layer and pour it over the top and sides with a spatula or back of a spoon. Add the second cake layer and pour the remaining ganache over the top and sides, using a spatula to cover the cake completely.
10. Garnish or decorate with sliced almonds, fresh rosemary, and fresh raspberries or pomegranate seeds if desired.
11. Serve the cake at room temperature.
12. Cover leftover cake loosely with plastic wrap or use a cake carrier for storing the cake with an airtight lid. Store in the refrigerator for 3-5 days. Let the cake come to room temperature before serving.

Copyright 2022, C. Knowles, Original Recipe