- To make the cake, preheat the oven to 325°F.
Grease two 8-inch cake pans, then line them with
parchment paper and grease the paper. If desired,
brown the butter as described in Step 1 (this makes the
cake taste way better!). Otherwise, simply melt the
butter (or coconut oil), then remove from the heat. Add
the chopped chocolate and sweetener and stir well to
combine. Add the eggs and mix well. Stir in the
coconut flour and vanilla. - Pour the batter into the prepared pans and bake
for 18 to 20 minutes, until a toothpick inserted in the
center of a cake comes out clean. Remove from the
oven and allow to cool completely in the pans. - To make the ganache, bring the cream and
sweetener to a simmer in a saucepan over medium heat.
Remove from the heat and stir in the chopped
chocolate, vanilla, and salt. Allow to sit for 3 minutes,
then stir again until completely smooth. - To assemble, place one cooled cake layer on a
cake plate. Top with the filling, spreading it not quite to
the edge of the cake. Place the second cake layer on
top of the bottom layer. Pour the warm ganache over
the cake, allowing it to drip down the sides, then
smooth out the top with a knife. Serve at room
temperature. - Store extras in an airtight container in the
refrigerator for up to 4 days or in the freezer for up to 1
sharon
(sharon)
#1