Chocolate Cake (Almond Flour)

From: https://richanddelish.com/almond-flour-chocolate-cake/

Ingredients

For the cake

  • 2 cups Almond flour
  • ½ cup Cocoa powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Espresso powder
  • 4 Eggs
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • ¾ cup Honey or maple syrup

For the chocolate ganache

  • 3.5 oz Dark chocolate
  • 3.5 oz Heavy cream

Instructions

  1. Preheat the oven to 180 (350f) and prep an 8-inch baking pan with cooking spray and parchment paper.
  2. In a large mixing bowl, add the almond flour, cocoa powder, espresso powder, baking soda, and kosher salt, and mix with a whisk until well combined.
  3. Add the eggs, vanilla extract, honey, or maple syrup, and mix until the mixture is smooth and well combined.
  4. Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
  5. Allow the cake to cool to room temperature for at least an hour to prevent the frosting from sliding off the cake.

Make the chocolate ganache

  1. Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 70 seconds.
  2. Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
  3. Pour the chocolate ganache on the cooled cake, and smooth it out using a spatula or a spoon.

Notes

  • Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.
  • Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
  • Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.