Well, happy birthday to him yesterday.
And as a birthday gift to all of you? I give you this cake. And since I made it with a 3-week-old baby who is nursing constantly when she is awake… you know it must be easy.
Plus it’s grain-free and gluten-free. Score!
And my husband just wouldn’t be nearly as pleased with a non-chocolate cake…
I didn’t EXACTLY measure anything… er… I didn’t measure anything at all. I “eyeballed.” But here’s my best guess at the measurements.
Grain-Free Gluten-Free Chocolate Cake
Preheat oven to 350 degrees Fahrenheit
In your stand mixer (or a bowl – whatever), combine:
- 1 cup peanut butter
- 6 Tbsp butter
- 1/4-1/3 cup honey (start with less)
- 1/4-1/3 cup Cocoa powder
- 1 Tbsp vanilla extract
Taste it and see if you need to adjust the amount of honey or cocoa – I wanted enough honey so that the cocoa wasn’t making the cake bitter, but not enough that the cake would scream SWEET CANDY CAKE… Then when you have that all adjusted, add:
- 4 eggs
- 1 tsp baking soda
- 2 tsp lemon juice
Pour batter into a buttered cake pan, then bake about 25 minutes or until a toothpick inserted in the center comes out clean. Turn onto a cooling rack when you take it out of the oven.
While it’s cooling, make the ganache to ice it with. Ganache is supposed to be just chocolate and cream typically, but I make it with butter too. And I do it “wrong” (You’re supposed to pour warm cream over the chocolate to melt it… I melt the chocolate and butter, then stir in cold cream. It works fine). Here’s how I do mine:
Dark Chocolate Ganache
- a few Tablespoons butter
- a cup or so of dark chocolate chips, or chopped dark chocolate
Microwave about 30 seconds, then remove and stir. If necessary, microwave in 10 second increments, stirring each time until all the chocolate is melted and smooth. Then pour in cream a little at a time, stirring to completely combine after each addition until the ganache reaches the consistency you want.
When the cake is completely cool, spread the ganache on it with a spatula and put it in the fridge, because my husband prefers his chocolate cake to be cold.
This may or may not have been my breakfast this morning: