It's Christams!

  The season is here and it's time to bake! Yes! I have been waiting months to make this cake.  I love baking with every cell in my body but I try not to do it that often.  Baking remains for special occasions only.  So when I mention that I have been waiting months for this BELIEVE ME! 

  I found this scrumptious recipe at "The Food Lovers Primal Palate".  I love this blog and their recipes look amazing.  I really wanted to make a grain-free cake that was a real crowd pleaser and this cake was it!!!  Who could pass up a dark chocolate cake topped with nuts, dark chocolate ganache and then frosted with whipped cream?! Not only was this a hit with the adults the kids loved it too!  If my kid likes it then you know its good. 

Ingredients:
  
Cake

• 6 eggs
• 1/2 cup honey or pure maple syrup
• 1/2 cup melted pasture butter
• 1/2 tsp pure vanilla extract 
• 1/2 cup coconut flour
• 1/4 cup raw cacao powder (for dark chocolate flavor use 3/8 cup)
• 1/4 tsp salt
• 1/4 tsp baking soda

Chocolate Ganache:

• 1 cup chopped dark chocolate ( use green&black 80% for best flavor)
• 2 heaping spoon fulls of coconut oil

• 1 cup chopped pecans or walnuts

Frosting:

• 3/4 cup organic heavy whipping cream
• 2 tble honey
• 1/2 cup coconut flakes

Chocolate Cake

1. Preheat oven to bake at 350.
2. In a large mixing bow, combine eggs, honey, pasture butter, and vanilla. Blend with a hand mixer until smooth.
3. Add coconut flour, cacao powder, salt, and baking soda to the bowl, and continue to blend until batter is smooth.
4. Grease a 8 inch or 9 inch round cake pan with coconut oil.
5. Pour batter into the pan, and smooth the top with a spatula (this is a thick batter, so you will have to work with it slightly.)
6. Bake chocolate cake for 30-35 minutes, and remove from oven to cool.

Chocolate Ganache

1. Melt chocolate chips on low heat, stirring often.
2. When chocolate is completely melted, add in the coconut oil, and stir until all is combined.
3. Remove from heat.
4. Once cake is cooled top with chopped nuts then pour melted chocolate over cake.
5. Place cake in the refrigerator till chocolate has been set.

Whipped Cream Frosting

1. Whip heavy cream in a kitchen mixer until stiff and fluffy, slowly adding in honey.
2. Fold in the coconut flakes.

Final Cake Assembly

1. Remove cake from fridge, and top with the whipped frosting.
2. Garnish with a drizzle of left over chopped chocolate or ganache and flaked coconut.
3. Keep refrigerated until served.