Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

3-layer Chocolate Raspberry Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sadie R
  • Prep Time: 120
  • Cook Time: 30
  • Total Time: 150

Description

Paleo, gluten-free, with sugar-free, Keto and dairy-free options!

Ingredients

Scale
  • Wet
  • 12 eggs
  • 1 ½ cups almond milk
  • 1 cup butter or coconut oil
  • 1 cup chopped dark chocolate*
  • Dry
  • 4½ cups blanched almond flour
  • ¼ cup + 2 Tbsp coconut flour
  • ½ cup + 1 Tbsp tapioca starch or arrowroot
  • 1 cup + 2 Tbsp granulated Lakanto (or sub coconut sugar)
  • ¾ cup cacao powder
  • 1½ tsp baking soda
  • ½ tsp sea salt

Whipped cream

  • 4 cups heavy whipping cream**
  • Two bags freeze-dried raspberries
  • Ganache
  • ½ cup full-fat coconut milk
  • 1 cup dark chocolate chips*
  • Fresh raspberries and flowers, for garnish

Instructions

  1. Preheat your oven to 350 degrees F and line three 9” springform cake pans with a round piece of parchment. I also recommend greasing the sides with a bit of butter or coconut oil.
  2. Using a double boiler or a small saucepan on low heat, melt together the butter and chocolate. Then let it cool for 10 minutes.
  3. In a stand mixer or a handheld mix, whisk together the eggs until frothy. Add in the other wet ingredients and mix until smooth.
  4. In a separate large bowl, whisk together the dry ingredients. Slowly, whisk the dry into the wet and stir until smooth.
  5. Divide batter evenly between the cake pans. Each should have about 730 grams of batter in it. Bake for 25 minutes each. Let cakes completely cool before frosting.
  6. To make the whipped cream, let your mixing bowl chill in the freezer for 10 minutes before using.
  7. Pour the contents of your freeze-dried raspberry bags into a spice grinder, or the bowl of a mortar + pestle. Grind until fine, then sieve through a fine mesh strainer to remove seeds. The fine pink powder left over is what we’ll be using!
  8. Whip your cream using a stand or hand mixer until soft peaks form, then whip in the raspberry powder.
  9. To make the ganache: heat up the coconut milk in a small saucepan or in the microwave until it reaches a simmer (a few bubbles). Pour in the chocolate chips and let it sit for 10 minutes without stirring.
  10. Now, stir the ganache with a whisk using swift circular motions. It should become glossy and very smooth. Let it cool completely to room temperature.
  11. To frost the cake: Place one layer of cake on a cake stand, then spread on 1/4 of the whipped cream. Repeat with each layer, then spread frosting around the edges of the cake.
  12. Pour the chocolate ganache on top, making sure it drips down the sides of the cake. Top with flowers and raspberries.
  13. Refrigerate until ready to serve, then enjoy!

Notes

  • *Use Lily’s for sugar-free!
  • **Or sub equal amount full-fat coconut cream

Nutrition

  • Serving Size: 16

Find it online: https://wholegirl.com/3-layer-chocolate-raspberry-cake/