It was my birthday a few days ago and I made myself a cake – mostly because I make most of the cakes around here, and I knew exactly what I wanted. An almond flour cake, chocolate ganache, and strawberries, refrigerated for a few hours. That’s all. Oh, and our dog, Dexter, singing Happy Birthday along with the gang.
This cake has two parts to it: the cake baking and the chocolate ganache topping and filling. And the strawberries, or berry jam. And you don’t need a special occasion for this cake (smile).
- 1/2 cup of honey (or other sweetener)
- 1/2 cup of plain yogurt (I used half & half yogurt)
- 1 teaspoon of vanilla
- 3 tablespoons of butter, vegetable shortening, or coconut oil
- 2 eggs
- pinch of salt
- 1 teaspoon of baking soda
- 2 cups of blanched almond flour
- 1 1/2 cups of chocolate chips or a bar
- 1-2 teaspoons of yogurt, milk, or cream
- 2-3 tablespoons of butter
- Preheat oven to 310 degrees F.
- In a bowl, blend yogurt, eggs, honey, and vanilla together. Next, add 3 tablespoons of melted butter and blend well.
- Add all the dry ingredients (flour, baking soda, and pinch of salt) to the wet mixture, and blend well.
- Pour the batter into a buttered baking pan (Sometimes, if I’m really paranoid about my baking pan, I also add a circle cut-out of parchment paper to the bottom of the pan).
- Bake for about 35 to 40 minutes, or until the center is not wiggly. The top will be starting to brown and a toothpick will come out clean. Cool completely and then slice the cake into two layers using a sharp, long, carving knife. Set the layers apart and get the bottom layer ready to receive the berries and chocolate gananche.
- Prepare the ganache by adding the chocolate chips, cream (or yogurt), and butter into a bain-marie, or a bowl placed over simmering water. The idea is to melt it all together slowly until you have a chocolate liquid. If the mixture is too thick, add more butter or yogurt (I use creme fraiche instead of heavy cream).
- Place strawberries or other kind of berry across the bottom layer of the cake. Next, pour about 1/3 of the ganache over the strawberries on the bottom layer.
- Now place the top layer over the bottom layer. Pour the remaining ganache over the top layer of the cake and then smooth it out and push some of the ganache slightly over the edges so it starts to drip down the sides of the cake.
- Cool the cake in the refrigerator for as long as you can hold back, and then serve it.
- Store the cake in the refrigerator, covered if possible. Once it is cold, it is easier to slice the cake with a carving knife.
- Now excuse me while I have another slice!