Paleo Chocolate Cake: – 1 cup hot water – 2 Tbsp Instant Coffee granules – 1 cup full-fat canned coconut milk – 1 cup ghee butter, or coconut oil, melted – 4 eggs – 1 Tbsp lemon juice or cider vinegar – 2 tsp vanilla extract – 3 ½ cups almond flour – 1 cup tapioca flour – 1 ⅔ cups coconut sugar – 1 ⅔ cup raw cacao powder – 1 tsp baking soda – 1 ½ tsp baking powder – 1 tsp sea salt – 1 tsp ground cinnamon Ganache: – ½ cup full-fat canned coconut milk – 1 cup chocolate chips – 1 tbsp butter or coconut oil – Pinch sea salt Chocolate Buttercream: – 1 cup grass-fed butter or red palm oil – 3 ½ cups powdered maple sugar* – ½ cup raw cacao powder – 3 tbsp full fat canned coconut milk or heavy cream – Pinch sea salt
Swirl ganache ingredients in a bowl and microwave 20 seconds at a time until melted, 50–60 seconds. Keep until use. Good thing ganache thickens when cooled!
Get your plate or cake stand. Spread 2 teaspoons of buttercream in the cake stand center before adding the first cake.
This prevents cake sliding during decorating and transport. Buttercream the top after adding the first cake. Buttercream and second cake. Repeat third cake.
Spread buttercream around the borders in two batches to coat the cake instead of leaving it "naked". Cover buttercream with ganache. Pouring it over cake sides makes lovely droplets.Slice and serve!