Keto Birthday Cake

Instructions

Yellow Cake

1. Preheat the oven to 325°F. Line 2 cake pans (either 8" or 6" -- see notes) with parchment paper rounds on the bottom of the pan. Grease pans and parchment with fat of choice. Set aside.
2. Combine eggs, coconut milk, vanilla, and vinegar in a mixing bowl. Beat with an electric mixer (hand or stand) on high until frothy. Add the baking mix and continue beating on high for an additional 2 minutes.
3. Divide the cake batter evenly between the 2 cake pans.
4. Bake the 8" pans for 15-20 minutes, or the 6" pans for 25-30 minutes. Cakes are done when the tops are slightly browned and a toothpick inserted in the center comes out clean.
5. Remove and let cool in the pans on a wire rack until the pans are not too hot to touch with bare hands. Gently invert the pans to remove the cakes, peeling off the parchment on the bottom. Continue to cool completely before frosting.
   
   

Whipped Chocolate Ganache Frosting

1. While the cake is baking, heat the coconut milk over the stove or in the microwave until steaming. Pour in the chocolate chips and let them sit for 2-3 minutes. Whisk chocolate and coconut milk together until smooth and glossy. Cover and refrigerate for about 30-45 minutes, or until firm and spoonable.
2. Remove ganache from refrigerator and beat with a hand or stand mixer (with whisk attachment) for about 5 minutes, or until lighty and fluffy.
3. Add frosting between cake layer, and frost the entire outside. If frosting gets too warm or runny, place the entire cake back in the fridge to firm it up (about 15 minutes or so), then smooth it out with an offset spatula.
4. If not eating immediately, store frosted cake (lightly covered) in the refrigerator until ready to serve (no more than 2 days in advance). Store leftover slices in an airtight container in the fridge for up to 1 week.