Ganache Cake

ganache cake

My mother and BGE’s mom and dad all came down for the weekend. Mamabear’s dog, Holly, came too. We had some wedding things to take care of, but it was also mom’s birthday so of course I baked her a cake. It’s made with amaranth, which means it’s gluten free…but let’s not go calling it healthy because it has lots of chocolate and coconut oil and brown sugar and all those things that make a cake taste good. 

This cake….this cake. I don’t know where to begin. Let’s start off with the texture. It’s super thick, almost like a solid ganache. It’s deep and dark and not too sweet, with an almondy finish. Don’t even attempt a slice without having a chilled glass of milk ready. It’s so solidly chocolate that you only need a small piece to be satisfied. That didn’t stop my mom (who is less 4’10” and weighs nothing) from sneaking into the kitchen and slicing off more and more of the cake. She kept making noise about how guilty she was about having too much cake, but we told her it was her birthday so she better enjoy every bite.

If you look close at that picture, you’ll notice that the hearts form a triangle, but there is a heart or two is out of place. That’s totally okay. Everybody’s mother has a screw loose and that’s what makes them our moms. That’s part of what gives us our loose screws too.

Mamabear’s Birthday Cake


  • 8 oz of very dark chocolate (70% cocoa or more)
  • 3/4 cup of coconut oil (not softened)
  • 1 1/4 cups packed dark brown sugar
  • 4 eggs
  • 1/4 cup unsweet, unflavored almond milk
  • 2 tbsp flax meal
  • 2 tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp almond extract
  • 1 cup amaranth flour
  • optional
  • powdered sugar
  • goji berries


  1. Preheat your oven to 350.
  2. Chop up the chocolate into little pieces.
  3. Melt the chocolate in a microwave or double boiler.
  4. Stir the coconut oil into the chocolate until it's melted. You can return it to the heat source to help it melt, but if you stir enough, it should melt on its own. Set aside.
  5. Beat the eggs and sugar together for about 2-4 minutes, until fluffy.
  6. Add the almond milk, flax, almond extract, and salt to the egg-sugar mix. Beat again.
  7. Add in the amaranth flour and cocoa powder. Beat on low until fully combined.
  8. Pour into a greased 9" pan or heart-shaped pan.
  9. Bake for 38-42 minutes.
  10. Allow to cool and dust with powder sugar.
  11. To make the goji berry hearts, pick out the largest berries. Flatten them with the side of a knife. Using a small pair of scissors or a small knife, make a split in the top part (rounder part) of the berry. Round out a little more if desired. And that's it!

adapted from baking bites

p.s. This isn’t sponsored content, but I would like to mention something nice that did recently. I order from them often and last time I ordered, they sent me these goji berries for free. It was really nice of them – thank you!

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