Paleo Triple Chocolate Moist Mousse Cake with Chocolate “Ganache”

Gluten-free, grain-free, dairy-free, oil-free, refined sugar-free, & nut free.

Triple Chocolate Moist Mousse Cake with Chocolate “Ganache”

This recipe makes a small 2-layer 6” cake! If you want a bigger 2-layer 9” cake, double the recipe.

Cake Ingredients

• 1/3 cup unsweetened applesauce or avocado oil

• 3/4 cup pure maple syrup

• 1/4 cup coconut sugar or maple sugar

• 2 teaspoons vanilla

• 2 eggs *could try flax eggs if egg free

• 1/2 cup coconut milk (you can use the leftover milk from the canned coconut cream)

• 1/2 heaping cup cocoa powder

• 1/2 tablespoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt (I use Himalayan)

• 1/4 cup coconut flour (not packed. Poured and leveled. About 26g of coconut flour)

• 1/4 cup arrowroot flour (not packed. Poured and leveled. About 30g of arrowroot flour)

Mousse Ingredients

• 1-2 cans of coconut cream, chilled - just the cream on top. (Make sure it's just the cream on top and not the milk underneath. Chill the can in the fridge the day before making this recipe. Use 1 can for more of a bitter dark chocolate and 2 cans for a lighter chocolate).

• 1/4 cup cocoa powder

• 1 teaspoon vanilla extract (to taste)

• 4 tablespoons maple syrup (to taste)

• Pinch of salt

"Ganache" Ingredients:

• 1/2 cup chocolate chips (I use Hu)

• 1/3 cup coconut milk (there should still be some leftover milk from that same coconut cream can)

• 1/2 teaspoon vanilla extract

• Pinch of salt

*Note about the can of coconut cream before you begin:

Make sure the can of coconut cream has been chilled for at least 24 hours in the fridge prior, so the cream gathers to the top of the can. When ready to make the cake, spoon out the white stuff (the cream) that gathered on top of the can.

Cake directions

1. Set the oven to 325°F.

2. In a medium mixing bowl, whisk together the applesauce, maple syrup, coconut sugar, vanilla, eggs, & coconut milk.

3. Add the cocoa powder, baking soda, baking powder, salt, coconut flour, arrowroot flour, & whisk together until evenly combined.

4. Lightly spray the bottom of two 6” cake pans with cooking spray. Set the cake pans on parchment paper, trace around them, & cut the circles out. Line the bottom of the pans with the cut-out parchment circles. Spray the pans again with cooking spray, & pour the batter into the pans.

5. Bake for 34 minutes or until toothpick comes out mostly clean with a few moist crumbs. Every pan & oven is different, it also depends on what size cake pan you use. *It’s okay if the middle sinks a little, this cake is extra moist & not a traditonal cake recipe with traditional ingredients, so don’t stress.

6. After the cake is out of the oven, cool in the cake pan for 10 minutes then carefully transfer to a cake stand & let cool completely. You can loosen the cake edges from the pan with a small butter knife to help the cake pop out of the pan easier.

Mousse Directions

1. Add the coconut cream from the can to a mixing bowl. *JUST add the cream (the white stuff) that gathers on the top of the can.

2. Once the coconut cream is added to the mixing bowl, add the cocoa powder, vanilla, and maple syrup.

3. With a handheld mixer, whip the mousse. Adjust ingredients to taste.

4. Set aside in the fridge to firm up.

“Ganache” Directions

*This is not a traditional ganache recipe

1. In a medium heatproof bowl, add the chocolate chips & set the bowl aside.

2. In a saucepan over medium heat, add the coconut milk, vanilla, & salt.

3. Heat for 2-3 minutes (stirring occasionally) until hot & steamy.

4. Pour the hot mixture over the chocolate chips, & let it sit for 1 minute. GENTLY whisk together.

5. Let the ganache sit until it's time to assemble the cake.

Cake Assembly Directions:

1. When the cake has cooled completely, spread the chocolate mousse on top of the cake layer. Add the 2nd cake layer, then spread the ganache on top. *If the “ganache” hardened, then set in the microwave for a few seconds and mix again.

2. Store in the fridge & enjoy!