Preheat the oven to 350 degrees F and line an 8-inch spring form pan with parchment paper.
Add all ingredients for the chocolate cake to a high-powered blender. Blend until completely smooth (avoid over-blending). Pour cake batter into the prepared baking pan and smooth into an even layer. Bake on the center rack of the oven for 30 minutes. Turn off the oven and leave cake in the warm oven another 5 minutes.
Remove cake from the oven and allow it to cool completely, about 1 hour.
When you're ready to frost the cake, add the chocolate chips and ghee to a microwave-safe bowl and microwave for 20-second increments, stirring well between, until chocolate chips have melted and ganache is well-combined, about 40 to 60 seconds total.
Release the chocolate cake from the spring form pan and turn it out onto a cutting board. Use a long, sharp knife to cut the cake in half horizontally (hamburger bun-style).
Place the bottom half of the cake on a serving plate or cake stand. Pour 1/3 of the chocolate ganache onto the cake and smooth into an even layer. Place top half of the cake on top and pour remaining ganache over the cake and spread evenly over the cake. Allow ganache to cool and harden before slicing and serving.
*Use Paleo Chocolate Chips or chop up your favorite paleo chocolate bars to keep this recipe entirely dairy-free and refined sugar-free