Mmmmm! Valentines day is upon us and for lovers and singles that means one thing to me: chocolate. Chocolate everything. I’m single this year and will be celebrating with my Mom who shares a birthday with Cupids big day and she loves chocolate as much as me which means this cake will be our dinner finale. The original version of this recipe came from my friend Brittany (please go see her in the new Teenage Mutant Ninja Turtles!). I’ve altered it a bit to my flavor and nutrition likes. This recipe works with gluten or gluten free flour. If you are going for gluten I like Glutino or King Arthur. You want one that’s mainly rice and potato flours vs. garbanzo beans (Bob’s Red Mill) which will give it a really grainy taste. Ok, here’s the recipe 🙂 Oh! I made the heart shapes by cooking the cake in a 9X13 pan and using a cookie cutter. Totally optional, but super festive! Happy Valentines Day!
Chocolate Ganache Cake
1 1/2 cups all-purpose flour or gluten free
1/3 cup unsweetened cocoa (I like Valrhona)
1 tsp. baking soda
1 cup sugar
1/2 tsp. sea salt
1 cup water
1 tbsp. apple cider vinegar
5 tbsp. coconut oil, melted
2 tsp. pure vanilla extract
2 cups chocolate chips
3/4 cup non-dairy milk (coconut is best)
Heat oven to 350º F.
Sift together the flour, cocoa, and baking soda into a large bowl and stir in the sugar and salt.
In a separate bowl, whisk together the water, oil, vanilla, and vinegar.
Pour the wet ingredients into the dry and whisk until smooth.
Pour into a greased, parchment paper lined 9 X 11” pan and bake for 25-30 minutes.
Let cool completely and turn onto a cutting surface. Use a cookie cutter to cut out desired shapes.
Slice the cakes in half and fill with fruit puree, chocolate, or skip this step.
Sandwich together and set aside.
Heat the non-dairy milk until little bubbles form and pour over chocolate chips. Let sit for 3 minutes, stir and pour over the cake hearts.
Optional toppings include shredded coconut, strawberries, raspberries, toasted almonds, and whatever else you love with chocolate.