For many, Valentine’s Day equals chocolate, right? This year, I asked Nick what he would like his ultimate Valentine’s Day treat to be. If you remember from last year’s Pink Heart Cake, you know Valentine cakes are my thing! This year Nick wanted a chocolate cake, filled with delicious fresh raspberry. And here you have it! Our delicious and decadent Raspberry Truffle Cake! Completely grain-free, refined sugar-free and dairy-free! Enjoy and Happy Valentine’s Day!
Decadent Chocolate Layer Cake with Raspberry infused Ganache
A Valentine’s Day Cake
For the cake
2 1/2 cups almond flour
1/4 cup cacao
1 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
3/4 cup maple syrup
1 tablespoon vanilla extract
For the ganache
8 ounces/266 grams Unsweetened 100% baking chocolate
1/2 cup coconut oil
1/4 cup maple syrup
3/4 cup coconut milk
1 cup raspberries, gently smashed, plus extra for garnish
Optional raspberry spread (for garnish)*
2 cups raspberries
3 tablespoons maple syrup
1 tablespoon lemon juice
To make the cake
Preheat oven to 350°F. Grease one 8-9 inch pan or two 6 inch pans with coconut oil.
Mix almond flour, cocoa, baking soda, and salt in a bowl. Add eggs, maple syrup, and vanilla. Stir until batter forms. Pour into prepared pans.
Bake for 25 minutes. Remove from oven and allow to cool.
To make ganache
In a double boiler or a heavy saucepan over low heat, melt baking chocolate and coconut oil. When completely smooth, remove from heat and pour in maple syrup, coconut milk, and raspberries. Gently stir and allow to sit a room temperature until you are ready to frost your cake.
To build the cake
When your cakes are completely cool, place on a layer on a cake plate and smooth about 3-4 tablespoons of ganache over the first layer. Repeat with the second layer. Add optional berries spread and garnish with fresh berries!
*To make optional raspberry spread
Place raspberries, maple syrup and lemon juice in saucepan, and then cook on low for about 10-20 minutes, gently smashing down berries as the mixture cooks. Allow mixture to simmer additional 10 -15 minutes, and then remove from heat. Garnish cake with complete cool raspberry mixture.
I love your recipes, kisses from Brazil 😘💕
I had trouble with the ganache. As it cooled, the coconut oil separated out and the texture was never quite right. Do you have any suggestions?
I would say the issue might be the temperature at which the coconut oil and cacao was heated. The best way to melt the cacao is over very low heat or even a double boiler. Hope this helps!
The Doctor I work with baked this cake for her mom’s bday and it was amazing. Perfect balance of chocolate and raspberries that left the taste buds very happy.
So happy to hear this!!!
Hello – just curious if the coconut milk in the ganache should be full fat, out of a can that you cook with, or the lower fat variety that is refrigerated and used for drinking. Thank you!
That’s what I like to use!