GAPS Legal Chocolate Cake with Chocolate Ganache Frosting
By Mama on March 2nd, 2012  Kid2's GAPS Legal Birthday Cake
TinyHands came up with this GAPS legal cake a while back for Kid2’s birthday. He was turning 11 and wanted to have an ice skating party with a cake that his friends would want to eat! They gobbled it up.
This is a very dense, very chocolaty cake… not one of those light, fluffy ones. TinyHands modified her brownie recipe to make it cake shaped! A little goes a long way.
Chocolate Cake with Ganache Frosting
makes two 8″-9″ layers
Ingredients
- 1 c butter, ghee, or coconut oil (or a mix)
- 1.5 c cocoa powder
- 1.5 c honey
- 12 chicken eggs or 9 very large duck eggs
- 1 t salt
- 1 t vanilla extract
- 1 c coconut flour, sifted
- Preheat oven to 325 degrees F.
- Over Medium heat, blend butter, cocoa powder, honey, and vanilla in medium saucepan until smooth. Set aside to cool.
- Beat your eggs well, so that they fluff up. I forgot to do this step this time, so my cake turned out denser than last time.
- Combine salt and coconut flour, and beat into eggs.
- Stir 2 cups of the cocoa mixture into the coconut flour mixture. Reserve the remaining cocoa mixture (about 1 cup).
- Pour cake batter into two 8″ or 9″ greased & (coconut) floured round cake pans. I like to use spring-form pans.
- Bake 40 minutes, or until a toothpick inserted in the center comes out clean. The cake will not rise as much as a typical cake.
- Let the cake cool to the touch before transferring to two plates to cool completely.
- Once the cake is cooled completely, frost with the leftover cocoa mixture by pouring it over the cake. This time our kids chose marionberry preserves for the middle layer, and we put some apple butter on top before pouring the ganache over that.
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 Mixing the chocolate into the eggs - I should have beaten my eggs more first
 Reserved chocolate ganache
 Bottom layer of cake with a marion berry preserves and a bit of the ganache |
 The kids are excited to eat their cake!
This post is part of Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Make Your Own Monday.
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I’ll make this for my dad’s birthday, so that way I can eat some, too 🙂 :)Have a good weekend. Love and hugs from the ocean shores of California, Heather 🙂
Can I use this recipe to make cupcakes? Should I fill them about 3/4 full?
Yes, you can. It really doesn’t rise much so don’t worry about them overflowing.
I thought that cocoa powder wasn’t GAPS legal? Is there a loophole?
Hi Kurt,
It had been a while since I looked for cocoa in the GAPS book so you sent me searching. Sure enough, it is on the foods to avoid list. So I wondered where we got the idea that it was ok. Here it is:
Dr. Natasha Campbell-McBride, who invented the diet, allows cocoa once digestive symptoms have passed.
I’m sorry I failed to mention that in the post!
Mama
Ahh, very cool. Thanks for this.
Yum! My birthday is coming up and we’re on GAPS! Might have to try this! 🙂
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/fat-tuesday-march-6-2012/
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Mama, are these ingredients what I would use if I only wanted to use this as frosting: butter, cocoa powder, honey, and vanilla? I have a different chocolate cake that I like but this frosting looks wonderful and I’d like to try it. Thanks.
Yep, plus salt!
I’m sorry I didn’t get back to you right away! Yep, you’ve got it. The frosting is broken out separately in our banana muffins recipe (I didn’t use the vanilla that day, but it’s fine to add it, of course). The butter can be subbed with ghee or coconut oil.
My husband made me this cake for Mother’s Day. It was wonderful! Thanks for sharing the recipe!
We’re glad you liked it!
Best coconutflour cake EVER! Kids loved it, and they haven’t liked anything coconut flour yet so thanks so much for this recipe :o)
Hugs from denmark
Yay! That’s great 🙂 Thanks for letting us know!
Hi- my sister and I are looking for a cake to make for our birthday. We want to do choclate and we have four recipes (online) to choose from. Would it be better to use a recipe with coconut flour or almond flour, if we are hoping that the cake’s texture will be similar to a “typical” cake? I am thinking that almond flour will make it more grittier? Thanks 🙂
Jen
Coconut flour and almond flour both make much heavier cakes than you’d expect from a typical cake. If you aren’t on GAPS there are a lot of flour blends that’ll come out more like a regular cake. If you are on GAPS, it’ll be a denser cake no matter what. Coconut flour works best if you let the batter sit. I can always taste the fiber in the texture, though. Almond meal that you buy finely ground is going to be the best flour as far as texture goes if you can’t use any starch, in my opinion.