~Yellow cake with Chocolate Ganache and chocolate whipped Frosting~ 
 Healthy style! 

  

Cake

• 1 cup of raw honey (or other sweetener)
• 1cup of plain organic greek yogurt 
• 2 teaspoon of vanilla
• 1/4 cup + 2 tablespoons coconut oil (melted and cooled)
• 4 eggs
• 1/8 tsp salt
• 2 teaspoon of baking soda
• 4 cups raw ground almond meal or  blanched almond flour ( raw is more whole grain tasting) 

Preparation

1. Preheat oven to 310 degrees F.
2. In a bowl, blend yogurt, eggs, honey, and vanilla together. Next, add melted coconut oil and blend well.
3. Mix dry ingredients in separate bowl. (flour, baking  soda, and pinch of salt) Next add to the wet mixture, and blend well.
4. Pour the batter into 2 8x8 oiled baking pans ( Tip: add a circle cut-out of parchment paper to the bottom of the pan so the cake comes out easy and use bake even strip around cake pan so the cake bakes even).

• Bake for about 35 to 40 minutes, or until the center is not wiggly. The top will be starting to brown and a toothpick will come out clean. Cool completely and then slice the cake into two layers using a sharp, long, carving knife. Set the layers apart and get the bottom layer ready to be layered with whipped coconut frosting and or ganache. (I like four layers, but you could just do 2:) 

*For no oil recipe sub with 1/4 cup yogurt, apple sauce, sweet potato or pumpkin puree) 


Ganache

• 2  cup of chocolate chips or a bar
•  1 cup organic can coconut milk or cream of your choice 
• 2 tsp coconut oil~ optional for sheen 
• 1 tsp vanilla

Ganache prep: Heat coconut milk on medium- hight heat. Chop chocolate. Take coconut milk off heat just when steam begins to rise off the top and add to chocolate in separate bowl. Let stand 5 min and add oil/ vanilla then stir. Let ganache cool at room temp for at least one hour. For a thicker ganache allow to cool overnight and whisk before using. 


Chocolate whipped frosting
(or just chocolate mousse)

• 2 can full-fat organic coconut milk
• 1/2 cup plus 2 tbsp raw cocoa powder
• 1 tsp pure vanilla extract
• sweetener to taste (I used a little maple syrup or honey, but any dry sweetener will do stevia or powdered sugar.)

Prep: Open the coconut milk, and  transfer to a bowl. Leave uncovered in the fridge overnight. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe.Thai Kitchen Organic work great! Once thick, transfer thick cream top to a bowl (leave out the watery stuff at the bottom of the bowl) Whip in your cocoa, vanilla, and sweetener with a whisk or beaters, or if you want to be fancy.