Celebration Cake

When it comes to a special occasion like a birthday, I like to have a nice piece of birthday cake, not made from kidney beans, or raw ingredients but made with eggs and butter and sugar and of course chocolate.  There are plenty of Paleo Chocolate cakes on the web, all using coconut milk or cream, I don't really like coconut cream....and dairy is tolerated well, so here is my Primal Chocolate Cake!

The cake is pretty flat and I got about eleven slices out of this 20cm round cake, that works out to be about one teaspoon of coconut sugar per serve (minus the chocolate topping mind you).  All of the ingredients are top quality wholefoods.  When I ate this cake it felt decadent and bitterly sweet and it went down well, didn't make my heart palpitate or keep me awake all night!

It's an adaptation of the EDC "Too easy chocolate cake" Quirky has an awesome dairy free version but if you like butter and cream come walk with me.  Even though all ingredients are primal 'approved' it is still a decadent sweet to be enjoyed in small quantities on special occasions, as opposed to a daily dessert.  It's better for you than a gluten filled, refined sugar bomb of an insulin cascade but it isn't 'healthy' if eaten in large quantities.

It's faff free and cooks quickly and the ganache looks better the more you just slap it on.  Winning for me on all counts,  So here is the recipe:

Ingredients

120g organic butter
2 free range eggs
100g full cream organic milk
1tsp organic vanilla extract
60g coconut sugar
120g almond meal
2 teaspoons of gluten free baking powder
30g cacao

Method

Preheat oven to 180 degrees C.  Grease and line a 20cm cake tin and set aside.

Place butter into mixing bowl and melt 2 min/60 degrees/ speed 4.

Add all remaining ingredients and mix 20 sec/ speed 5.

Pour into prepared cake tin and bake 25-35 minutes ir untuk an inserted skewer comes out clean.  Allow to cool for 5 minutes before transferring to a wire rack.  Serve warm or allow to cool completely before icing or storing in an airtight container.

Ganache Ingredients

100g Lindt 70% cocoa chocolate bar, broken into pieces
80g full fat pouring (whipping) cream

Method

Place chocolate into mixing bowl and grate 10 sec/ speed 8. Scrape down sides of bowl.

Add cream and melt 2-3 min/50 degrees/ speed 3. 

Cool completely in fridge.  Insert butterfly and whip 1 min/speed 3.


I served this with some Organic natural yogurt, but whipped cream would work too, if desired.

Enjoy. I made this for my Mam it was her 69th Birthday, doesn't she look great.