That’s a crazy long name, I realize, but it is so fitting for this cake. It’s funny to watch people’s faces change when they find out what you’re serving to them – or just served – is gluten free or paleo. If you don’t eat this way regularly, you just assume that if you take out the grains, oils and refined sugars, what you end up with is something that tastes like particle board.
Those assumptions usually aren’t true and most definitely are not true in the case of this cake. Just look at the texture. This cake is light and moist and super chocolatey.
This cake would be so delicious just like it is, but this being Valentine’s Day and all, I decided to gild the lily just a bit. I whipped up a cherry studded whipped cream frosting for the center and then drenched the whole thing in a chocolate ganache.
The cherry flavor is subtle, so I decorated the top with a few cherries just so the eaters would know what treat they were in for.
To make the cake heart shaped, ideally you need a square pan and a circular pan both of the same dimensions. Mine were a little off so I had to trim them a bit. You can see from this picture how to put it together into a heart shape.
One recipe of this cake will make two eight inch layers if you want a plain, round layer cake. I cut mine up a bit to make the heart shape and had some scraps leftover, which I have frozen and will pull out at a later date for a chocolate cake emergency.
I have two layers here because I experimented with two different formulations of the cake.
If you don’t go to all the trouble of shaping the cake, making the frosting and ganache, at it’s heart (get it?) this is a very simple cake to put together and can be done from start to finish in less than an hour and with typical paleo pantry ingredients.
Make this cake a heart shape for your beloved, make it a regular layer cake for someone’s birthday or make it into cupcakes for your child’s class. No matter how you slice it, this one is a winner!