Although I’m still finding it a little hard to believe considering the fact that I’m currently wearing neon fluffy socks and drinking a huge mug of hot chocolate with my cat snuggled next to me, it’s my sixteenth birthday today!
Thank you all so, so much for making this past year greater than I could have ever imagined and for taking the time to read this little jumble of words, dark chocolate, and my attempts at food photography – it means a lot!
Now let’s get to the cake!
One of the many things I love about mini layer cakes (other than how absolutely adorable they are) is that you cut your small layers out of one big eight inch layer, meaning that there are quite a few pieces of leftover cake… hey, cook’s perks, right?!
An incredibly intense, fudgy chocolatey cake slathered with creamy, fluffy chocolate frosting, this was a serious chocolate hit! It was moist, tender, and deliciously rich – the perfect way to celebrate.
Oh, and it being my birthday is a totally valid excuse for having eating the whole thing in one go, right?!
egg-free paleo chocolate fudge mini layer cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients (serves 4)
For the Cake
- 1 1/4 cup almond flour
- 1/4 cup arrowroot starch
- 3 tbsp coconut flour
- 1 tsp baking powder
- 2 tbsp cacao powder
- 3/4 cup maple syrup
- 1/2 cup almond milk
- 1/2 cup coconut oil, melted
- 2/3 cup dark chocolate, melted
For the Frosting
- 1 cup heavy coconut cream
- 1 cup dark chocolate chunks
To Make the Cake
1. Preheat the oven to 375F/180C.
2. In a large bowl, combine all the ingredients and whisk until smooth.
3. Spoon the mixture into a greased and lined 8-inch round cake tin and smooth the top with a spatula.
4. Bake for 25 minutes, until a toothpick inserted into the centre of the baking tin comes out with a few crumbs attached.
5. Let cool completely, then remove the cake from the pan and transfer to a plate or serving platter.
6. Cut out three 3-inch rounds of cake from the large round and keep them aside at room temperature for assembly.
To Make the Frosting
1. Place the chopped chocolate in a medium bowl. Heat the coconut milk in a small saucepan until bubbling, then quickly pour it over the chocolate and stir until smooth and shiny.
2. Place this mixture in the fridge for at least two hours until it has set, then transfer it to a stand mixer and whisk for 2-3 minutes until thick and fluffy.
1. Place a small cake round on a serving platter or plate, then top with a little frosting, spread with an offset spatula, and repeat with the remaining layers, spreading frosting between each layer. Frost the outside of the cake and use any remaining frosting to pipe decoration around the sides of the mini cake.
2. Serve/eat immediately!