Chocolate Raspberry Ganache Cake (Paleo)

Chocolate Raspberry Ganache Cake Slice

I found this recipe on THE MERRYMAKER SISTERS blog.  If you haven’t been there, they have a LOT of great stuff.  I changed the recipe just slightly (because of what I had on hand, not because I didn’t think I’d like the original)…but the final result was super yummy, no matter what I changed.  The consistency is very similar to a flourless chocolate cake.  In the original recipe they cover the dry cake in raspberries and then drizzle the berries with the ganache.  I thought the cake might turn out a little dry (just because my experience with paleo cake-type desserts is that many of them turn out dry), so I covered the whole cake in the ganache and then set the raspberries on top.  You can use as many raspberries as you want–I used all of them that I had on hand.

So go out, get everything, and get to baking!  Trust me on this one…it doesn’t taste paleo at all.

Chocolate Raspberry Ganache Cake (Paleo)


2 C raspberries

1 C coconut sugar

1 C almond flour (or almond meal–but almond meal will give it a slightly grainy texture)

1/3 C cocoa

1/3 C hot water

10 Tbsp butter, cut in cubes

1 tsp vanilla

100 g dark chocolate baking bar (I used a 70% cacao bar)

4 eggs, separated


100 g dark chocolate baking bar

1 C coconut cream


1.- Preheat oven to 340.  Line an 8″ round cake pan with wax paper (grease pan with shortening, then put down wax paper–cut to size, and then grease over the paper again with shortening).

2.- In a large bowl, mix cocoa powder and hot water until smooth.

3.- In double boiler, melt 100 g chocolate bar and butter together until smooth.  Remove from heat.

4.- Add this to large mixing bowl along with coconut sugar, almond flour, vanilla, and egg yolks.  Stir until well-combined.

5.- Whip egg whites to soft peaks.  Fold into chocolate mixture carefully until mixed through.  Pour into pan and bake 55-65 minutes.  Cool 15 minutes and turn out.

6.- For ganache: combine 100 g chocolate bar and coconut cream in a saucepan on low heat.  Stir until smooth.  Pour ganache over cake, spreading occasionally to evenly cover.  Arrange raspberries on top of cake.

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