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Chocolate Cake with Espresso Ganache (GF)

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Ingredients
  

  • 1 cup brown rice flour
  • 1 cup almond meal
  • 1 tsp. baking powder
  • 4 tbsp organic cocoa powder
  • 2 eggs
  • 2 ripe bananas
  • ⅓ cup of olive oil
  • ⅓ cup coconut sugar adjust to your taste
  • A pinch of salt
  • ***
  • For the Ganache
  • 50-60 grams of dark chocolate 70%
  • 1 freshly brewed espresso
  • 4 tbsp coconut milk any other plant-based milk

Instructions
 

  • Preheat the oven to 360 degrees F/180 degrees C.
  • In a large bowl, mix the flour, cocoa powder, baking powder, sugar, and salt. Stir well.
  • In a blender, process the bananas, eggs and olive oil until smooth.
  • Mix the wet ingredients with the dry ingredients. The dough should have a creamy consistency. if it turns out too thick add a little water.
  • Place the parchment paper on the bottom of a small round cake shape (8 inches, 20 cm diameter), then pour the dough. Smooth out it with a spatula.
  • Bake for 40 minutes.
  • Check with a toothpick that the cake is ready. Remove from the oven. Let it cool.
  • At this time, prepare the ganache.
  • Make a shot of espresso. Melt the chocolate in the double bath. Turn the heat off, add an espresso with milk. Mix well.
  • Pour the ganache on the cake starting from the middle, level with a spatula. Let it sit until the ganache is firm.
  • I love to serve with coconut yogurt and fresh strawberries.
  • Keep the cake in a fridge.