This chocolate cake is so rich and decadent that I can barely finish a single slice (I somehow find a way, of course). This is the kind of cake that you’ll want to serve with a cold glass of almond milk or coconut milk. I made this paleo chocolate cake for my dad’s birthday, and he was so impressed. My dad has a major sweet tooth and can be pretty particular when it comes to dessert. He told me he liked this cake better than the chocolate cake he was used to eating. Now, that is a compliment! Trust me, you will win anyone over with this cake recipe. I think this is the perfect cake to make for a loved one’s birthday, any celebration, or even just because. While this chocolate cake is grain-free and Paleo-friendly, it doesn’t feel limiting in any way. Your guests will never know that it is a gluten-free cake. I use two 6-inch spring-form pans to make this layer cake. I love the way my cakes look using these smaller pans. You can use a larger pan if you prefer. The cake is made with raw cacao and maple syrup. I added dairy-free chocolate chunks to the batter, to make the cake extra chocolatey, but you can reduce or leave them out if you want. The ganache is very simple to make; you need ghee or grassfed butter and dairy-free chocolate. You can spread the ganache onto the cooled cake and serve immediately for a glossy shine (as seen in the picture below), or you can put the cake in the fridge if you want the cake to have a hard chocolate coating (as seen in the first pic above). If you prefer a coconut caramel frosting to ganache, just use the frosting recipe from my German Chocolate Cupcake recipe. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
