Layer Cake Supreme-- chocolate! Gluten free, grain free, but you won't miss a thing.

We had a wonderful un-birthday while our guests were visiting. We don't get to enjoy our birthdays together -- or more realistically the KIDS' birthdays together, so we made up for it with lasagna and chocolate cake. Right??

ingredients:

1/4 cup agave

1/2 cup bittersweet callebaut chocolate morsels (or any other very high quality bitter sweet chocolate morsel you prefer) (100g)

1/2 cup coconut sugar

1/2 cup organic butter

1  cup boiling water

2 tbsp vanilla extract

 2 tbsp ground chia seeds

1 tbsp ground vanilla bean

1 tsp sea salt

1/2 cup raw cacao

1/2 tsp baking soda

4 eggs

2 cups almond flour 

directions:

preheat the oven to 345

1. pour boiling water over room temperature butter and chocolate morsels to melt them

2. when they are melted, add the agave and coconut sugar, followed by the apple cider vinegar

3. add the chia seeds, vanilla, sea salt

4. add the raw cacao

5. add the eggs and mix well

6. add the almond flour, and combine fully

7. add the baking soda

8. scoop the batter into prepared muffin cups

9. bake for approx 30-35 minutes, until the cakes feel firm and springy to the touch

or

10. pour the batter into prepared pans (buttered and lined with parchment

11. bake for 40-45 minutes, until the cake feels firm and springy to the touch

remove the cakes from the oven and allow to cool before removing from the pan

I assembled the layer cake with a truffle ganache filling between the layers and a chocolate glaze covering the cake in a lovely layer of sheen and deliciousness. Plus, the glaze can hide a multitude of sins ... ;)

Truffle Ganache Filling

Chocolate Glaze

This recipe will make 24 baby cakes, or 3 x 8 inch layers. I guess it would probably make 2 of the 9 or 10 inch layers.