2 Layer Grain-Free Chocolate Cake (Gluten-Free, Nut Free)
- Prep Time:
- 15 min
- Cooking Time:
- 45 min
- Serves:
- 10
Ingredients
2 cups whipping cream, divided
2 cups GF dark chocolate chips
1/2 cup unsalted butter
1 Tbsp. Pure vanilla extract
4 large eggs, at room temperature
1/2 cup coconut sugar or sweetener of choice
Pure cocoa powder for dusting (optional)
Instructions
- Preheat oven to 350 F and line the bottom of an 8-inch springform cake pan with a circle of parchment paper
- Over medium-low heat, heat 1 cup of whipping cream until hot but not boiling
- Add chocolate chips and butter and stir until melted. Remove from the heat and stir in vanilla. Set aside and cool
- In a large bowl using an electric mixer whisk the eggs with sugar until frothy. While the mixer is running, slowly add 2 cups of cooled chocolate sauce until combined. Pour batter into the prepared springform cake pan, then place the pan on a baking tray and bake for 40 minutes. Slightly open the oven door and let the cake cool completely. The cake will deflate a bit, don't worry it will be filled with the mousse layer
- To make the chocolate mousse layer, add the remaining chocolate sauce into 1 cup of whipping cream and whip until small peaks form. Refrigerate for one hour
- Spread the mousse layer over the cake and refrigerate for 4 hours or overnight
- To remove the cake from the pan, use a knife to loosen the sides before releasing the clasp. Remove the pan and transfer on to a cake plate. Dust with cocoa powder if you wish
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