Double Chocolate Peanut Butter Fudge Cake ( Grain Free, Dairy Free)

Author Becky's Mindful Kitchen

2 cups almond flour
1/2 cup coconut flour
1/2 cup cocoa
2 tsp Baking powder
1/2 tsp unrefined sea salt
1 cup dark chocolate chips slightly melted ( Enjoy Life Brand is my favorite allergy free
chocolate chip)
2/3 cup organic sugar as unrefined as possible
1 cup coconut milk I made my own simply with 1 cup shredded coconut, 2 cups water, blended and strained through a cloth
3 large eggs pastured eggs are best
1 stick grass fed butter melted
1 T vanilla
Peanut Butter filling blend in food processor
2 cups peanuts
1/3 cup organic powdered sugar
1/3 cup raw organic honey Becky's Mindful Kitchen Honey available for purchase
pinch salt
a few tablespoons coconut oil
Fudge topping melt in double broiler or in a pyrex bowl over a pot of simmering water
1 1/2 cup dairy free chocolate chips
1 T vanilla
1/2 tsp unrefined sea salt
4 T grass fed butter

In separate bowls combine wet and dry ingredients, adding the melted chocolate at the end. Divide into two round cake pans lined with parchment paper. Bake at 375 until firm on top. Cool well. Now here is what happened to me and I think became a happy mistake. I was rushed and transferred out of the pan too soon and both layers crumbled. So what I did was butter another round pan, press down one layer of the cake on the bottom. I then pulsed in the food processor the peanut butter filling and the other layer of the cake. I added that to the top of the bottom layer and baked for another 10 minutes or so. The cake was then placed in the fridge overnight ( just needs to be completely cooled). The fudge topping is added last and then cooled again. This cake was for my 4 year old's birthday and when the layers fell apart I was sure that it was ruined, but from that mistake came a delicious dense and fudge like cake that was a hit!