Isn’t this calling your name?!
Cake. Chocolate. Cayenne Pepper. Coffee tequila. Caramel. Ganache. Paleo. Gluten free. All of these things just made me very happy.
Paleo and gluten free baking is a challenge. When you have always worked will flour, sugar, and butter, achieving the desired texture and mouth feel in a pastry is quite an endeavor. I love how this cake turned out. We had company this evening and like any crazy cook, almost every thing I made was a new recipe that I had never prepared before. Yeah, that’s right…I live on the edge. This cake was the highlight of the night for me. I love love love dessert! If you are looking for a grain free cake…give this a whirl.
Here’s how to get it done!
1/2 cup coconut flour
1 cup almond flour
1/2 cup unsweetened cocoa powder
1 tsp cinnamon
1/2 tsp cayenne pepper
1 tsp baking soda
1/4 tsp sea salt
1/2 cup raw honey
1/4 pure maple syrup
2 tsp vanilla extract
3/4 cup brewed coffee, cooled
1/4 cup coconut oil, melted plus a little extra oil to coat two 8 inch cake pans
If you have parchment paper, I highly recommend cutting two round pieces to put into your cake pans after coating them with coconut oil.
Preheat oven 350 degrees
1. In a medium bowl, mix the first 7 dry ingredients together with a whisk. Breaking up any lumps.
2. In a separate bowl add the eggs and beat lightly, then add the rest of the wet ingredients and mix well.
3. Pour the wet ingredients into the dry ingredients and mix until combined.
4. Pour the batter, distributing evenly between your two cake pans.
5. Bake at 350 degrees for 20 minutes. Check cakes, they should be pulling slightly from the edges. Be Careful not to over-bake.
6. Let cool for 10 minutes before removing from pans. Then remove and cool completely before frosting.
For the middle layer
1/2 cup coconut cream*
*this is the cream that forms at the top in a can of full fat coconut milk*
1/4 cup semi sweet chocolate chips, I use Enjoy Life brand
1 tbsp coffee tequila (I used Patron XO Cafe Dark)
1. Whip cream with a mixer fitted with the balloon attachment until fluffy and the consistency of whipped cream, add tequila and whip until incorporated.
2. Melt the chocolate in a double boiler or the microwave, microwaving 30 seconds at a time
3. Add the melted chocolate to the whipped coconut cream and whip again until thick and fluffy.
4. Frost the bottom layer and place the top layer on, refrigerate while making ganache.
1 cup coconut milk, full fat
4 oz dark chocolate, chopped (or dark mini chocolate chips)
1 tbsp coconut oil
1 tbsp coffee tequila
1. Heat coconut milk until almost boiling. Remove from heat, add tequila.
2. Pour hot coconut milk over chocolate and coconut oil. Let sit for 1 minute.
Stir until completely combined
(I can’t be trusted to be alone with this stuff. I could just drink it!)
1 cup coconut milk, full fat
1 cup coconut sugar
1/2 tsp sea salt
1 tsp vanilla extract
1 tbsp Ghee or grass fed butter
1. Put coconut milk, coconut sugar, and sea salt in a heavy bottom sauce pan and whisk on medium heat until the mixture boils. Reduce heat to medium-low and continue to boil for 15-20 minutes, stirring occasionally. Keep an eye on this so that it doesn’t boil over.
2. Remove from heat and stir in Vanilla extract and Ghee, or butter.
It should thicken more as it cools.
Assembling the Cake
1. Frost the bottom layer and top with the top layer of cake. (see picture above with the frosting recipe)
2. Pour ganache over the cake. Refrigerate for 10 minutes to set ganache.
3. After ganache has set, pour the cooled caramel over the cake. Make sure you have a cake stand that will cake the oozing caramel!
We had a rest day today. Wednesday is usually rest day, but you have to go with the flow sometimes. Be flexible and eat cake.