Tag: ganache

Chocolate Raspberry Truffle Cake \\ Sweet Laurel

For many, Valentine’s Day equals chocolate, right? This year, I asked Nick what he would like his ultimate Valentine’s Day treat to be. If you remember from last year’s Pink Heart Cake, you know Valentine cakes are my thing! This year Nick wanted a chocolate cake, filled with delicious fresh raspberry. And here you have it! Our delicious and decadent Raspberry Truffle Cake! Completely grain-free, refined sugar-free and dairy-free! Enjoy and Happy Valentine’s Day!

Chocolate Raspberry Truffle Cake \\ Sweet Laurel


Chocolate Raspberry Truffle Cake \\ Sweet Laurel


Decadent Chocolate Layer Cake with Raspberry infused Ganache

A Valentine’s Day Cake




For the cake

2 1/2 cups almond flour

1/4 cup cacao

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

3/4 cup maple syrup

1 tablespoon vanilla extract

For the ganache

8 ounces/266 grams Unsweetened 100% baking chocolate

1/2 cup coconut oil

1/4 cup maple syrup

3/4 cup coconut milk

1 cup raspberries, gently smashed, plus extra for garnish

Optional raspberry spread (for garnish)*

2 cups raspberries

3 tablespoons maple syrup

1 tablespoon lemon juice




To make the cake

Preheat oven to 350°F. Grease one 8-9 inch pan or two 6 inch pans with coconut oil.

Mix almond flour, cocoa, baking soda, and salt in a bowl. Add eggs, maple syrup, and vanilla. Stir until batter forms. Pour into prepared pans.

Bake for 25 minutes. Remove from oven and allow to cool.

To make ganache

In a double boiler or a heavy saucepan over low heat, melt baking chocolate and coconut oil. When completely smooth, remove from heat and pour in maple syrup, coconut milk, and raspberries. Gently stir and allow to sit a room temperature until you are ready to frost your cake.

To build the cake

When your cakes are completely cool, place on a layer on a cake plate and smooth about 3-4 tablespoons of ganache over the first layer. Repeat with the second layer. Add optional berries spread and garnish with fresh berries!

*To make optional raspberry spread

Place raspberries, maple syrup and lemon juice in saucepan, and then cook on low for about 10-20 minutes, gently smashing down berries as the mixture cooks. Allow mixture to simmer additional 10 -15 minutes, and then remove from heat. Garnish cake with complete cool raspberry mixture.


Chocolate Ganache Tart \\ Sweet Laurel

Chocolate chocolate and more chocolate please! We absolutely love chocolate at Sweet Laurel. Here’s a fun alternative to brownies and chocolate cake (our go- to). This Chocolate Ganache Tart will blow your mind. Enjoy!

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Yields one 8-9 inch tart


Chocolate Ganache Tart


To Prepare Crust:


2 1/4 cups brazil nuts

1/4 cup coconut oil (melted)

3 tablespoons date paste

1/4 teaspoon Himalayan pink salt


Preheat oven to 350.

Blend all ingredients in food processor and press into 8-9 inch circular tart pan. Bake for 12 minutes. Allow to cool while preparing filling.


To Prepare Filling:


2 cans coconut milk, I like Nature Value, or make your own!

2 teaspoons grass fed gelatin

4 egg yolks

1/4 cup 100% maple syrup

1 teaspoons vanilla extract

2 ounces unsweetened 100% baking chocolate

2 tablespoons cacao

1/4 teaspoon Himalayan pink salt

Optional Topping: Maldon Salt


Pour coconut milk into saucepan and sprinkle gelatin on top. Allow to soften in the pot for about 5 minutes.

In a bowl, whisk together egg yolk, maple syrup and vanilla. Set aside.

Whisk the coconut milk and gelatin mixture over low heat until smooth and warm. Add a cup of the warm coconut milk mixture to the yolk mixture and stir. Pour the entire yolk mixture in to the saucepan and mix well. Add baking chocolate, cocoa and salt. Allow mixture to simmer and whisk constantly, 2-3 minutes. Poor mixture into cooled tart crust.

Place in refrigerator over night or 8-12 hours. Top with Maldon Salt and serve!