Don't be fooled...this is not your Grandmas' chocolate cake! Moist, rich, fudgy and just minutes to through together...it's everything a chocolate cake should be! Gluten free, low carb ad keto friendly you will feel great baking up this treat for the entire family...it's so good they will never know! Kid & Cowboy approved!
3/4cupsugar free chocolate chips, like Lily'sdivided
Preheat oven to 350. Grease or oil a 9 inch round cake pan and line with parchment (I used coconut oil spray).
Place first 13 ingredients in a high speed blender and blend on medium-low (1-5) for 10 seconds and then on high blend until completely combined and the batter is smooth. You will have to stop and scrape the sides down a few times to get all of the ingredients incorporated well. If you do not have a high speed a food processor or a bowl and whisk will work just fine!
Add 1/4 cup chocolate chips to the blender and pulse to break up and mix them in. If using the old fashioned bowl and whisk, you will want to chop up the chips into smaller pieces and mix them in. Pour batter into the prepared 9 inch pan and bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool completely before turning out.
For the ganache topping: In a large heat safe measuring cup, microwave the cream on high for 1 minute or until very hot but not boiling. Carefully remove from microwave and add the remaining chocolate chips. Let sit for 2 minutes then stir together until smooth. Cool to room temperature. Once the cake is turned out onto serving plate or cake stand, pour ganache over the top of the cake and spread to edges allowing the ganache to spill over the edges...delish! The cake cuts cleaner after it has been chilled for 30 minutes to an hour...if you can wait that long! Enjoy with an espresso or a glass of cold milk!!
The nutrition facts in all recipes are approximate and vary depending on ingredients used. Sugar alcohols have been removed from the calculations.