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Triple Chocolate Birthday Cake


Description

This is the perfect Triple Chocolate Birthday Cake for any celebration! It’s low glycemic and gluten free and easily paleo-friendly! Enjoy!!


Scale

Ingredients

  • Cake:
  • 1 cup butter, room temperature (ghee or coconut oil should work!)
  • 1 teaspoon vanilla extract
  • 1 cup coconut sugar
  • 2 eggs
  • 1 cup milk (any milk)
  • 3 cups blanched almond flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • Icing:
  • 2 cups heavy cream (use coconut cream for paleo)
  • 4 tablespoons cocoa powder
  • 4 tablespoons agave nectar (honey or maple syrup works)
  • sprinkle of sea salt
  • Topping:
  • 8 oz. dark chocolate bar (60%+ cacao)

Instructions

  1. Preheat oven to 350F.
  2. In a large mixing bowl, cream together the butter, vanilla, coconut sugar, eggs, and milk. You can use a handheld mixture, handheld whisk, food processor, whatever works for you!
  3. Add the almond flour, cocoa powder, baking powder, baking soda, and sea salt.
  4. Whisk everything together to combine.
  5. Line your cake pans with a circle of parchment paper.
  6. Spray the pans with coconut oil, or favorite cooking spray.
  7. Divide the batter between the pans. I had to do two batches because I only have two cake pans.
  8. Bake for 20 minutes.
  9. Allow the cakes to cool in the pan for 10 minutes.
  10. Use a butter knife to glide around the edges of the cake to help dislodge it from the pan.
  11. Transfer to a cooling rack.
  12. When the cakes are all cooked and cooled, place the heavy whipping cream in a bowl.
  13. Use an electric mixture to beat on high until the cream becomes a bit firm.
  14. Add the cocoa powder, agave nectar, and sea salt.
  15. Combine to whip on high until it becomes firm, like whip cream.
  16. Place one layer of the cake on your plate/cake stand.
  17. Smooth some of the whip cream icing on top. Add another layer and continue this sequence until you have four layers of cake and four layers of icing.
  18. Cut the chocolate bar into chunks and sprinkle it on top of the cake.

Notes

This makes FOUR layers. Cut the recipe in half for just two layers.