Chocolate Cake (Paleo Gluten-Free)
Ingredients

Chocolate Cake
▢1 cup almond flour
▢½ cup raw cacao powder
▢¼ cup sifted coconut flour
▢1 teaspoon baking soda
▢½ teaspoon salt
▢½ cup maple syrup
▢½ cup ghee or butter 1 stick, melted
▢4 eggs room temperature
▢½ cup chocolate chunks
Chocolate Ganache Frosting
▢1 10 ounce package of chocolate chips
▢4 tablespoons ghee or butter
▢1 tablespoon maple syrup to taste
Instructions

Chocolate Cake
In a small bowl combine the dry ingredients (almond flour flour, cacao, coconut flour, baking soda and salt).
Add the maple syrup, melted butter and mix well.
Then, add the eggs and mix well.
Stir in the chocolate chunks and spoon the batter into two greased 6-inch round cake pans.
Bake at 350° for 35-45 minutes or until toothpick inserted into center comes out clean.
Remove the cake from the oven and place it on a wire rack to cool.
Chocolate Ganache Frosting
Melt the chocolate using the double boiler method (glass bowl over pot with simmering water).
As the chocolate begins to melt, add the ghee and maple syrup. Mix until smooth.
Remove the chocolate from heat, allow it to cool slightly, then pour it on top of the cooled cake.