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Almond Flour Chocolate Cake with Chocolate Ganache


This easy, incredibly moist, gluten-free cake topped with a chocolate ganache is so delicious, you’ll want to make it all year round.


Prepare the Cake

1. Preheat oven to 350 degrees Fahrenheit.
2. Line one nine-inch or two six-inch pans with Gefen Parchment Paper and spray well with oil spray.
3. In a bowl, combine almond flour, cocoa powder, baking soda, and salt.
4. In a separate bowl, beat eggs, sugar, brown sugar, and vanilla sugar. Add in dry ingredients and mix. Add water and mix lightly until combined.
5. Pour batter evenly into pan(s).
6. Bake for 25 minutes or until an inserted toothpick comes out clean.
7. Allow to cool.

Prepare the Ganache

1. In a small saucepan over a medium flame, bring whipped topping to a light boil. Shut the flame and add in chocolate chips, mixing until smooth. (If the mixture is not smooth, turn on the fire and continue heating on low until all chips are melted and mixture is smooth.)
2. Release cake carefully from cake pan and place on a plate. Pour or spoon hot ganache on cake, reheating ganache first if it has cooled down.


The ganache recipes yields more than needed for this cake. It can be refrigerated and used in future recipes.


Styling and photography by Chay Berger

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