Valentine’s Day desserts don’t have to be overly sweet or complicated to feel special. This two-layer chocolate cake is a thoughtful twist on a classic, made with almond flour, maple syrup, eggs, and olive oil for a rich, satisfying texture without using refined sugar or traditional flour.
The cake layers are deeply chocolatey, moist, and naturally gluten-free, making this recipe a great option for anyone looking to bake with more intentional ingredients while still enjoying a truly indulgent dessert. Almond flour gives the cake structure and richness, while olive oil keeps it tender and flavorful without feeling heavy.
A thin layer of raspberry preserves is tucked between the cake layers, adding a bright contrast to the chocolate and just enough sweetness to balance each bite. The cake is finished with a smooth chocolate ganache and fresh raspberries arranged around the base, creating a dessert that feels elegant, festive, and perfect for Valentine’s Day.
If you’re a visual baker, you can also find a step-by-step video showing how I made this cake on my Instagram @pastry_tales
This is a beautiful cake to make for a romantic dinner, a special celebration, or anytime you want a chocolate dessert that feels balanced, comforting, and homemade.
Ingredients
For the cake
3/4 cup fine almond flour
1/2 cup cacao powder
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs at room temperature
2 tablespoons olive oil
1 teaspoon vanilla extract
3/4 cup maple syrup
For the filling
seedless raspberry jam/preserves
For the chocolate ganache
6 ounces semi-sweet chocolate chips
1/2 cup heavy whipping cream
Directions
For the cake
Start by heating your oven to 350ºF. Prepare either two 6-inch cake pans or one 8-inch pan by lightly brushing them with oil. Line the bottom with parchment paper, pressing it down so it sticks — the oil helps keep it in place and makes removing the cake much easier once baked.
In a large mixing bowl, add the almond flour, cacao powder, baking powder, and salt. Whisk to combine, then add the maple syrup, eggs, vanilla extract, and olive oil. Continue whisking until the batter is smooth and evenly mixed, making sure there are no dry pockets or lumps.
Transfer the batter to the prepared pan(s) and place in the oven. Bake at 350ºF until the cake has risen and the center feels set when gently pressed. For two 6-inch pans, this will take about 28–30 minutes; for one 8-inch pan, expect 35–38 minutes. Ovens vary, so it’s a good idea to check a few minutes early.
Allow the cake to cool completely before adding any filling or frosting.
For the chocolate ganache
To prepare the chocolate ganache, warm the cream in a medium saucepan over medium heat until it just comes to a boil. Add the chocolate and immediately remove the pan from the heat. Stir gently until the chocolate melts completely and the ganache becomes glossy and smooth.
Let the ganache sit at room temperature for about 15 minutes, stirring occasionally, until it thickens slightly but is still pourable.
Slowly pour the ganache over the top of the cooled cake. Using a long, narrow offset spatula, gently spread it across the surface, allowing a small amount to drip down the sides. The top should have a thicker layer, with just a light coating around the edges. Smooth the sides as needed, then carefully remove the parchment paper from the base.
Tip: If your ganache gets too thick to pour, gently warm it over a double boiler or microwave in short 10-second bursts, stirring in between, until it’s the right consistency. This also helps create smooth, elegant drips down the sides
Assembling the Cake
Once your cake layers have completely cooled, it’s time to bring everything together.
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Layer the cake: Place one cake layer on your serving plate or cake stand. Spread a thin layer of raspberry preserves evenly over the top, leaving a small border around the edges so the filling doesn’t spill out.
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Add the second layer: Gently place the second cake layer on top, aligning it carefully so the edges match. Press lightly to secure.
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Pour the ganache: Slowly pour the slightly thickened ganache over the top layer. Using a long, narrow offset spatula, spread it evenly across the top, letting a few small drips cascade down the sides. Smooth the edges gently if needed.
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Decorate the base: Arrange fresh raspberries around the base of the cake for a fresh, vibrant touch that complements the raspberry filling.
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Optional finishing touch: Sprinkle your favorite edible sprinkles over the top for a playful, festive look — perfect for Valentine’s Day or any celebration.
Tip: If the ganache thickens too much while you’re decorating, you can warm it slightly in short bursts in the microwave or over a double boiler until it’s pourable again.
