Superb Moist & Fluffy Almond Flour Chocolate Cake

If you haven't experience the delectable joy of a chocolate cake made with almond flour, let's change that immediately. It's moist, light and best of all — easy to make at home in just 45 minutes! Sifted unsweetened dutch-processed cocoa powder is the key to this gluten-free cake’s incredible chocolate-y flavor and airy, fluffy texture. Say goodbye to dense chocolate almond cake layers forever!

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Step 1

Preheat the oven to 350°F. Spray a 8-inch or 9-inch cake pan with nonstick cooking spray. Line the bottom with a cut-to-size piece of parchment or wax paper. Set aside.

Step 2

In a medium bowl beat the egg whites until foamy. Gradually add ½ cup sugar and continue beaten until stiff, glossy peaks form. Set aside.

Step 3

In a separate large bowl beat the egg yolks with the remaining ½ cup sugar until thick, pale, and doubled in volume, about 2 minutes. Beat in the cooled butter and vanilla.

Step 4

To the egg yolk mixture sift in the almond flour, cocoa powder, baking powder, and salt. Beat until well mixed. The batter will be very thick.

Step 5

Beat in one-third of the egg whites. Add the remaining egg whites and fold until well mixed, or until only a few lumps remain.

Step 6

Spread in the prepared cake pan. Bake for 28-30 minutes, or until a toothpick inserted in the comes out with a few moist crumbs attached.

Step 7

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before topping with ganache.

Step 8

Pour the chocolate chips in a small heat-proof bowl. Heat the heavy cream in the microwave or on the stove until very hot, but not boiling.

Step 9

Pour the hot cream over the chocolate chips and let stand for 2 minutes. Stir until well mixed and then let stand for 5 minutes while the cake is prepared.

Step 10

Transfer the cake to a platter. All around the edges of the cake tuck strips of wax paper to catch overflow from the ganache.

Step 11

Pour the ganache on top and spread evenly with an offset spatula, covering the top and sides. Transfer the cake to the refrigerator to set the ganache, at least 15 minutes, then carefully remove the wax paper strips. Serve at room temperature.

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