Ingredients:

  • 2 cups (200g) superfine almond flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • ¼ tsp (1.5g) kosher salt
  • ½ cup (170g) maple syrup
  • 3 large (150g) eggs, room temperature
  • ⅓ cup (80ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • ½ cup (90g) semi-sweet chocolate chips
  • ⅓ cup (80ml) heavy cream
  • 1 tbsp (15g) maple syrup

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil and line the bottom with parchment paper.
  2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until no large clumps remain.
  3. Stir in the maple syrup, eggs, melted coconut oil, and vanilla extract. Mix until the batter is smooth and mahogany-colored, taking care not to overmix.
  4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until the edges pull away slightly and a toothpick comes out with a few moist crumbs.
  5. Let the cake cool completely in the pan.
  6. Combine chocolate chips, heavy cream, and 1 tablespoon of maple syrup in a microwave-safe bowl. Microwave in 20-second bursts, stirring in between, until smooth and glossy.
  7. Pour the ganache over the cooled cake and spread it evenly to the edges.