Chocolate Cake with Ganache Frosting
makes two 8″-9″ layers
1 c butter, ghee, or coconut oil (or a mix)
2 or 3 tbsp Sour Cream
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 and sour cream 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.