Friday, February 16, 2018

BEAUTY BITES: GHEE GANACHE CAKE

B E A U T Y   B I T E S  |  G H E E   G A N A C H E   C A K E
A velvety chocolate ganache cake that's grain- & refined sugar-free, a nod to Audrey Hepburn and a modified version her infamous birthday cake recipe. . .  

                                                 

GHEE GANACHE CAKE
Paleo, Grain-free, Gluten-free, Refined sugar-free
*Please follow grams if you can as flour substitutes are finicky and measuring by the gram will provide more accuracy

Ingredients
For the cake*
88 g (1 cup) blanched almond flour
150 g (1 cup) cassava flour
3 eggs, room temperature and preferably pasture-raised
1/4 cup full-fat BPA-free coconut milk
1/2 avocado
3 tablespoons coconut sugar
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon apple cider vinegar
1/4 cup + 2 tablespoons cacao powder
1/4 cup Fourth & Heart Chocti
1/4 teaspoon sea salt
5 tablespoons Fourth & Heart ghee

For the frosting
1 can of full-fat BPA-free coconut milk, placed in the freezer for at least two hours

Directions for the Cake
1. Pre-heat the oven to 325 degrees Fahrenheit (162 degrees Celsius). Grease a your cake pan with ghee and dust it with cassava flour to prevent it from sticking. Alternatively, line it with parchment paper. I use this compostable one.
2. Add the dry ingredients into a large bowl and combine well.
3. In a separate bowl, combine the eggs and coconut sugar with a hand blender until silky.
4. To the same bowl, add the ghee, chocti, apple cider vinegar, avocado, and coconut milk to blend well.
5. Add the wet ingredients into the dry ingredients and blend again with a hand blender.
6. Pour the batter into the cake pan to bake for 45 minutes or until the cake comes out clean when pierced with a knife.
7. Let it cool on a cooling rack and top with toppings of your choice!

Directions for the Frosting
1. Cool your canned coconut milk in the freezer for at least four hours so that the cream rises to the top.
2. Carefully open the can and scoop out the cream that has risen into a bowl. I use a frozen stainless steel bowl to control the temperature.
3. Add the coconut sugar and a pinch of salt. Whip the coconut cream with an electric hand whisker until the cream stiffens to resemble whipped cream.
4. Refrigerate the frosting until the cake is cool and ready to be frosted.

Fourth & Heart is a sponsor of The Thirlby. All content, ideas, and words are my own. It is thanks to generous sponsors such as Fourth & Heart that we can bring this special content like this to you.
AudreyHepburnChocolateCake